Creamy and decadent homemade vanilla pudding made entirely from scratch in just a few minutes!
If you enjoy the pre packaged pudding mixes or ready to eat pudding cups from the stores, then you’ll love this recipe for homemade pudding! It creates the creamiest pudding using a few pantry staples and minimal effort.
Here is what you need…
Milk: Regular whole milk is used for this recipe.
Cornstarch: This gives the pudding its thickness.
Sugar: White sugar is used to add sweetness.
Salt: Just like all foods, this needs a little salt to enhance the flavor.
Butter: To add richness to the pudding.
Vanilla: Can’t make vanilla pudding without vanilla.
You can enjoy this pudding warm but I think it tastes best when its chilled! Top with some whipped cream and berries, turn it into parfaits or banana pudding, or just enjoy it on its own!
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Homemade Vanilla Pudding
Ingredients
- 2 tbsp (20 g) cornstarch
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) white sugar
- 1/2 tsp salt
- 2 tbsp (28 g) unsalted butter
- 2 tsp vanilla extract
Instructions
- In a small bowl, whisk together the cornstarch and a little bit of milk to make the corn slurry.
- Pour the remaining milk into a saucepan and add the sugar and salt. Mix together and cook over medium heat for a few minutes until it starts to steam and little bubbles form. Do not boil the mixture.
- Once the milk is heated, add the corn slurry and whisk constantly for a few minutes until it thickens enough to coat the back of a spoon. The pudding will continue to thicken as it cools so avoid overcooking at this step.
- Remove from the heat and stir in the butter and vanilla.
- Then pour into serving dish and let it cool to room temperature before serving warm or refrigerate to serve chilled. Keep leftovers refrigerated.Optional: To avoid the skin from forming on top of the pudding, tightly cover with plastic wrap making sure the wrap is touching the top of the pudding.
