Homemade Vanilla Pudding. Put down the instant pudding mix. In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt.

Since I've had to give up most corn it's been hard to find a recipe that isn't full of. I love making homemade pudding at this time of year because it's quick, simple, and you. This homemade vanilla pudding recipe is easy to make and made from scratch. You can cook Homemade Vanilla Pudding using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Homemade Vanilla Pudding

  1. Prepare 2 cups of whole milk.
  2. Prepare 1/2 cup of heavy cream.
  3. It’s 3 of large egg yolks, beaten.
  4. You need 1/3 cup of granulated sugar.
  5. Prepare 3 tbsp. of cornstarch.
  6. You need 1/8 tsp. of salt.
  7. It’s 1 tbsp. of unsalted butter.
  8. You need 2 tsp. of pure vanilla extract.

While I still like the instant pudding from the store, homemade is so much better. To make my homemade vanilla pudding recipe, you'll start by combining sugar and corn starch in a sauce pan and then adding in some half and half. Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both!

Homemade Vanilla Pudding step by step

  1. In a medium bowl, whisk together the beaten egg yolks, sugar, cornstarch and salt….it will be pretty lumpy, but that's fine. Set it aside. Place the milk and cream into a large pot over medium heat. Let it heat to a simmer, stirring often, but do not let it come to a boil. Once it begins to simmer, remove it from the heat..
  2. Slowly add in 1 cup of the heated milk into the egg yolk mixture while whisking constantly to temper the eggs. Once it's all whisked together, whisk the egg mixture back into the pot of heated milk and return it to the burner. Now, cook this mixture over medium heat for 8-10 minutes, stirring nearly constantly, until it is nice and thick..
  3. Once thickened, remove the pot from the heat and immediately stir in the butter. Once it's melted in, stir in the vanilla extract. Now run the pudding through a fine mesh sieve with a rubber spatula to remove any lumps and to get the smoothest pudding..
  4. At this point, either keep it in the bowl you strained it into or separate it into individual serving cups. Either way, you're going to cover the pudding with plastic wrap. You want to press the plastic wrap lightly onto the surface of the pudding, to prevent a skin from forming..
  5. Let it chill in the fridge for at least 2 hours before serving. Then eat it plain or top with some yummy toppings (pictured here with chocolate curls and banana slices). It'll last up to 3 days in the fridge..

Ah, homemade vanilla pudding …. truly, one of the ultimate comfort foods especially when the weather turns cool. Kids especially love pudding and a homemade pudding cup makes a wonderful. Silky smooth and irresistibly rich, this homemade vanilla pudding is completely from scratch and takes less than. Recipe courtesy of Food Network Kitchen. This creamy vanilla pudding turns out perfect every time!

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