scratch vanilla pudding recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best scratch vanilla pudding recipe

I’ve been making this scratch vanilla pudding recipe for years, and it’s always a hit with my family. It’s a classic dessert that never goes out of style, and it’s surprisingly easy to make.

The key to this recipe is using real vanilla beans and not relying on artificial flavorings. The result is a rich, creamy pudding that’s full of depth and character.

When I serve it at family gatherings or special occasions, everyone raves about it. It’s a comforting dessert that never fails to put smiles on faces.

I love how versatile this recipe is – it’s perfect for everyday meals or as a show-stopping dessert for holidays and parties.

Scratch Vanilla Pudding Recipe

4.6 from 1714 votes

A creamy and smooth vanilla pudding made from scratch, perfect for a classic dessert. This recipe is a must-try for any occasion.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Ingredients

2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter

👨‍🍳Directions

1In a medium saucepan, combine milk, sugar, cornstarch, and salt.
2Whisk until smooth.
3Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly until it thickens slightly and coats the back of a spoon.
4This should take about 5-7 minutes.
5Once thickened, remove from heat.
6If not thickened, continue to cook for another 2-3 minutes until it reaches the desired consistency.
7In a separate mixing bowl, whisk the egg yolks until smooth and pale.
8Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
9Add the egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
10Return the saucepan to low heat and cook until the pudding thickens and begins to bubble gently around the edges.
11This should take about 2-3 minutes.
12Remove from heat as soon as it thickens to prevent curdling.
13Stir in the vanilla extract and butter until the butter is fully melted and incorporated.
14The pudding should be smooth and glossy.
15Pour the pudding into serving dishes or a large bowl.
16Cover the surface of the pudding with plastic wrap, ensuring the wrap touches the pudding to prevent a skin from forming.
17Chill in the refrigerator for at least 2 hours or until set.

🔧Equipment

Saucepan
Whisk
Mixing bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 150mg🧂Sodium: 250mg🌾Total Carbs: 32g🥦Dietary Fiber: 0g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: For a smoother pudding, strain it through a fine-mesh sieve before chilling. Adjust the sugar or vanilla to taste.

This scratch vanilla pudding recipe is a staple in our household – it’s easy to make, delicious, and perfect for any occasion. We love serving it chilled with fresh fruit or whipped cream on top.

If you’re looking for a comforting dessert that never fails to impress, give this recipe a try! You can store leftover pudding in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Scratch Vanilla Pudding

Q1: What’s the difference between scratch vanilla pudding and instant pudding?

This recipe uses real milk, sugar, and vanilla beans to create a rich, creamy pudding from scratch. Instant pudding mixes contain artificial flavorings, preservatives, and thickeners that can be detrimental to our health.

Q2: Can I use almond milk or other non-dairy milks in this recipe?

Yes, you can use almond milk or other non-dairy milks in place of traditional dairy milk. However, keep in mind that the flavor and texture may be slightly different.

Q3: How long does this pudding need to chill before serving?

This pudding needs to chill for at least 2 hours or overnight in the refrigerator before serving.

Q4: Can I use a different type of sugar, such as honey or maple syrup?

You can use a different type of sugar in this recipe, but keep in mind that the flavor will be slightly different. Honey and maple syrup have stronger flavors than granulated sugar, so you may want to adjust the amount used accordingly.

Q5: Is this pudding suitable for babies and young children?

This pudding is not suitable for babies under 12 months due to the presence of dairy and sugar. For young children, you can start introducing small amounts of dairy and sugar around 12-18 months of age. Always supervise your child during mealtime and never leave them alone with food.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts