This is the easiest homemade vanilla pudding recipeit doesnt even require you to temper egg yolks!
Vanilla pudding was my favorite because it was sweeter and creamier than chocolate.
Even today, when September rolls around, I inevitably crave vanilla pudding.
Simply Recipes / Mark Beahm
These days, I make vanilla pudding at home on the stovetop.
Plus, the recipe calls for pantry staples that I usually have!
Make this pudding on a Sunday and youll have a sweet treat to enjoy all week long.
Simply Recipes / Mark Beahm
Whats in this Easy Vanilla Pudding?
Milk and cornstarch: The base of this pudding is whole milk and sugar thickened with cornstarch.
Vanilla extract, added at the end, imparts a bolder vanilla flavor.
Simply Recipes / Mark Beahm
Butter: Unsalted butter with higher fat contenttypically European butters, such as Plugraadds extra richness to the pudding.
Top your homemade vanilla puddingjust wait to add it until right before serving the pudding.
Here are a few ideas:
Tip
I advise against using this pudding for a pudding pie.
Simply Recipes / Mark Beahm
Its not firm enough for slicing cleanly.
The vanilla bean adds more vanilla flavor, but if unavailable, increase the vanilla extract to 4 teaspoons.
Youll need it to strain the pudding.
Simply Recipes / Mark Beahm
Use a sharp paring knife to cut the vanilla bean pod in half lengthwise.
Use the back of the knife to scrape the seeds into a medium (4-quart) saucepan.
Add the pod in there too.
Simply Recipes / Mark Beahm
Add the sugar, cornstarch, and salt and whisk until combined.
Add the milk and continue whisking until the dry ingredients are fully dissolved.
Then, add the butter.
Simply Recipes / Mark Beahm
Set the saucepan over medium-low heat.
Continue to whisk slowly, ensuring that the whisk reaches the edges of the pot.
As the mixture warms, the butter will melt but not be completely incorporated.
Simply Recipes / Mark Beahm
The mixture will first thicken to look like heavy cream.
Then, it will steam and bubbles will appear around the edges.
This will take 15 to 20 minutes.
Simply Recipes / Mark Beahm
After 1 minute, remove the saucepan from the heat.
The pudding will be pourable and the texture will be similar to unstrained yogurt.
Pour the pudding through the prepared strainer.
Simply Recipes / Mark Beahm
Use a rubber spatula to scrape all the pudding out of the pot and through the strainer.
Discard the vanilla pod.
Stir the vanilla extract into the pudding.
Simply Recipes / Mark Beahm
Remove the pudding from the refrigerator and discard the plastic wrap.
Stir the pudding and scoop into small bowls.
Transfer leftovers into an airtight container or individual mason jars4-ounce ones are the best sizeand refrigerate.
Simply Recipes / Mark Beahm
Stir well before serving to help loosen the pudding.
Keep toppings separate from the pudding and top once ready to eat.
The pudding will last for up to 5 days in the refrigerator.
Simply Recipes / Mark Beahm
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