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Prep time
1 hour 5 minutes
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Cook time
10 minutes
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Serves
4
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
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Homemade Vanilla Pudding
Ingredients
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1/2 cup
sugar
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3 tablespoons
cornstarch
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2 cups
organic dairy milk (2% or whole)
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2
egg yolks
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1 tablespoon
unsalted butter
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1 teaspoon
vanilla extract
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1 pinch
salt
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Optional toppings: chopped tropical fruit; toasted coconut and blueberries; shaved dark chocolate; fresh bananas and crushed Nilla Wafers
Directions
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Whisk together the sugar, cornstarch, and salt in a saucepan.
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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.
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Cook the pudding mixture over low heat, stirring with a wooden spoon until thickened, about 10 minutes. Do not allow it to boil.
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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.)
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Cover each bowl with plastic wrap, pressing the surfaces to make an airtight seal. Refrigerate until well chilled, about 1 hour.
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