If you’ve never made homemade vanilla pudding, this recipe will help you change your mind about whether or not it’s worth it to think outside of the Jello box.
Makes about 4 one-cup servings.
Vanilla Pudding Ingredients
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 1/2 cups milk
- 4 large egg yolks
- 3 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Place a fine-mesh sieve over a medium bowl; set aside.
In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.
Whisk in milk, taking care to dissolve cornstarch.
Whisk in egg yolks.
I don’t mean to brag, but my homegrown chicken eggs made for a lovely yellow pudding.
Whisking constantly, cook over medium heat until the first large bubble forms and sputters.
Reduce heat to low; still whisking, cook 1 minute. This is when the magic happens. The vanilla pudding will thicken.
Remove from heat; immediately pour through a sieve into a bowl. We’re almost done. Much easier than you thought, amirite?
Stir butter and vanilla into hot pudding. I use vanilla paste which I like better. That, and it leaves pretty little vanilla bean specks in the pudding. Oh so pretty.
Place plastic wrap directly on the surface of the pudding (to prevent skin from forming); chill for a few hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four one-cup serving dishes.
And there you have it. There is no need to pay someone to put ingredients you already have in your cupboard into a box for you when you can just pull it together really quickly on your own. You got this.
Isn’t she loverly? If only you could have smelled this vanilla blessedness when I made this pudding you probably would have kicked down my door to get some and I would have said “Hey, just knock. You’re always welcome.” Yeah, or something like that.