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Author Notes: I discovered this vanilla pudding because it's the type of recipe where you always have all the ingredients you need: butter, eggs, sugar, cornstarch, organic milk for creaminess, and vanilla. The best thing about this snack—aside from how easy it is to make—is choosing the toppings. My favorite: a tropical fruit mixture. Depending on the time of year, I'll do anything from mangoes or apricots to blueberries and peaches. You can also use this recipe to make a super-simple frozen dessert: icebox pudding cake. All you need is vanilla pudding, pound cake, heavy whipping cream, and your favorite toppings. —Jenny Rosenstrach
Prep time: 1 hrs 5 min
Cook time: 10 min
cups organic milk (2% or whole)
tablespoon unsalted butter
teaspoon vanilla ice cream, for topping (optional)
Optional toppings: chopped tropical fruit; toasted coconut and blueberries; shaved dark chocolate; fresh bananas and crushed Nilla Wafers
- Whisk together the sugar, cornstarch, and salt in a saucepan.
- Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.
- Cook the pudding mixture over low heat, stirring with a wooden spoon until thickened, about 10 minutes. Do not allow it to boil.
- Remove from heat and stir in the butter and vanilla. Scrape the pudding into four individual bowls. (Unless making pudding cake; in that case, just scrape into a bowl.)
- Cover each bowl with plastic wrap, pressing the surfaces to make an airtight seal. Refrigerate until well chilled, about 1 hour.
- This recipe is a Community Pick!