This Homemade Vanilla Pudding is a simple dessert to make. Dress it up with some fresh cut fruit and homemade whipped cream for an extra special treat!
Welcome back to the second post of my back to the basics series. I know it has been a little while since I have posted in this series but I am back at it!! I wanted to bring you this homemade vanilla pudding. (Remember these posts will be text heavy and are meant for the novice baker. So if you are beyond that point just scroll on down for the recipe, thanks.)
This recipe really is simple to make and tastes so much better than any store bought mix. Yes, it may take a little longer to whip up than the boxed mix but it is totally worth it. The taste alone is so much better and you can pronounce all the ingredients in this pudding.
My first post in this back to the basics series was No Chill Soft Chocolate Chip Cookies so if you missed that post be sure to check it out. That recipe is my favorite chocolate chip cookie recipe for many reasons!!
So, let’s jump into this recipe, shall we?! Don’t be intimidated by homemade pudding, if you know how to whisk you can make pudding. You will also learn how to temper your eggs. This is a process by which you add a small steady stream of hot liquid into beaten eggs. This way you don’t end up with scrambled eggs in your pudding. That wouldn’t be very good, trust me!
To start this recipe you will need to stir together the sugar and cornstarch in a large saucepan. Make sure there aren’t any clumps of cornstarch. Next, stir in the milk and cream until well combined. Set aside for the moment. In a medium sized bowl beat the egg yolks until combined and set aside.
Place the saucepan of sugar and milk mixture on the stove and cook over medium to medium-low heat whisking constantly. When this mixture just starts to thicken remove it from the heat and pour a small steady stream of this into the egg yolks. While you are doing this whisk quickly so it doesn’t scramble the eggs. Pour and whisk in at least half of the hot mixture.
Now you may pour the egg mixture back into the saucepan. Return it to the heat and cook it until you have a nice thick pudding like consistency. It will also thicken more as it cools. Remove it from the heat and stir in the butter and vanilla. Spoon into a heatproof container and place plastic wrap over the top of the pudding. This will help prevent a skin, or film from forming on the top of the pudding. Refrigerate for at least 2 hours before serving.
With this basic vanilla pudding, you will be able to make all sorts of different recipes. Like banana pudding, pudding pies, poke cakes, and may other desserts. Or just enjoy it with some fresh cut fruit and homemade whipped cream! My kiddos love this recipe and are always asking me to make it for dessert.
See, it really is an easy recipe and just be patient when you are making pudding. You will be greatly rewarded.
- 1/2 cup sugar
- 3 tablespoons cornstarch
- pinch of salt
- 2 cups milk I prefer whole but 2% will also work
- 1 cup heavy whipping cream
- 4 large egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla
- In a large saucepan combine the sugar and cornstarch until smooth and has no lumps. Stir in the milk and cream until well combined. Set aside.
- In a medium sized bowl gently beat the eggs until combined. Set aside.
- Place the saucepan of milk and sugar on the stove and cook over medium to medium low heat. While cooking whisk constantly to prevent any lumps. Cook while whisking until it starts to thicken and remove from heat. Pour at least half of this mixture in a steady SMALL stream into the beaten yolks. While you are pouring whisk constantly to prevent your yolks from scrambling. This process is called tempering. Now you may pour the egg mixture back into the saucepan.
- Return this to the heat and cook until it has thickened into a nice pudding like consistency. It will also thicken a little more as it cools. Remove from heat and stir in the butter and vanilla. Place in a heat safe container and cover the top with plastic wrap. (place the plastic wrap directly on top of the pudding) This will help prevent a skin from forming on top of the pudding. Refrigerate for at least 2 hours before serving.
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