How to make Vanilla Pudding from scratch
Servings: 2 cups
Calories:
Cooking vanilla pudding from scratch is easier than you think. With just 6 ingredients you likely already have on hand, you are able to make this creamy treat anytime your sweet craving hits.
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Ingredients
- 2¼ cup whole milk (3.25% M.F.) or milk of choice
- 2 teaspoons vanilla extract or 1 envelope vanilla sugar
- ⅓ cup white sugar
- 2 ½ Tablespoons cornstarch
- ¼ teaspoon salt
- 2 large egg yolks
Instructions
- Add milk and vanilla extract to a large sauce pan and warm milk on medium-high heat just until milk starts to froth. Milk temperature should be about 130°F (54°C). Do not let it come to a boil. Remove from heat and allow to cool for at least 10 minutes.
- In a large mixing bowl, combine cornstarch, sugar, and salt. Scoop 1/4 cup of warmed milk (temp. should be 120°F) and slowly whisk milk into flour mix until well combined. Add one egg yolk at a time while continuously whisking mixture until combined.
- Place a large sieve over the sauce pan with remaining milk in it. Pour egg mixture through sieve back into milk. Heat milk on medium-high heat and continue to whisk for 5 to 7 minutes or until the pudding is thickened. Remove from heat and pour into a heat proof bowl.
- To prevent a milk skin from forming, cover pudding with plastic wrap directly on the surface. Leave pudding bowl on counter to cool for 30 minutes then transfer bowl to refrigerator and chill for 1 hour or longer.
- Enjoy pudding on its own or use in any dessert you like.
Notes
Pudding will last up to 7 days in the fridge stored in an airtight container. For extra seal, place plastic wrap on top of pudding surface (remove excess air). Close container lid and store in fridge.
