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
Watch This Recipe
Homemade Vanilla Pudding
1 hour 5 minutes
organic dairy milk (2% or whole)
Optional toppings: chopped tropical fruit; toasted coconut and blueberries; shaved dark chocolate; fresh bananas and crushed Nilla Wafers
In This Recipe
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.