Picture the creamy, velvety texture of homemade vanilla pudding, its rich aroma filling your kitchen as it gently bubbles on the stove.
There’s something about this classic dessert that feels both comforting and indulgent, yet it’s surprisingly simple to make.
Watch as the humble ingredients transform into a luscious treat, thickening into perfection with just a bit of patience and care.
Let’s bring this delightful dessert to life, shall we?
Kitchen Tools Required
- 1 medium saucepan
- 1 whisk
- 1 measuring cup set
- 1 set of measuring spoons
- 1 mixing bowl
- 1 plastic wrap
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking vanilla pudding, follow this timeline:
- Reading & Gathering Ingredients/Tools (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all the ingredients and necessary tools: medium saucepan, whisk, measuring cups, measuring spoons, mixing bowl, and plastic wrap.
- Prep Work (5 minutes)
- Measure out all ingredients: milk, sugar, cornstarch, salt, egg yolks, butter, and vanilla extract.
- Separate the egg yolks if necessary and have them ready in a mixing bowl.
- Cooking (10 minutes)
- Combine milk, sugar, cornstarch, and salt in the saucepan.
- Whisk over medium heat until the mixture thickens and bubbles (approx. 5-7 minutes).
- Beat egg yolks in a separate bowl.
- Gradually whisk a small amount of the hot milk mixture into the egg yolks.
- Pour the egg yolk mixture back into the saucepan, whisking constantly.
- Cook for an additional 2 minutes until the pudding thickens further.
- Finishing Touches (5 minutes)
- Remove from heat and stir in butter and vanilla extract until smooth.
- Transfer pudding to a bowl and cover with plastic wrap, pressing directly onto the surface.
- Cooling & Setting (2 hours)
- Place the covered pudding in the refrigerator to cool and set for at least 2 hours.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Combine milk, sugar, cornstarch, and salt in a medium saucepan.
Whisk the mixture over medium heat until it begins to thicken and bubble.
In a separate bowl, beat egg yolks.
Gradually whisk in a small amount of the hot milk mixture into egg yolks.
Slowly pour egg yolk mixture back into the saucepan, whisking constantly.
Cook for an additional 2 minutes until the pudding thickens further.
Remove from heat and stir in butter and vanilla extract until smooth.
Transfer pudding to a bowl and cover with plastic wrap, pressing directly onto the surface.
Allow pudding to cool and set in the refrigerator for at least 2 hours.
Serving Tips
- Fresh Berries: Add a pop of color and natural sweetness with a mix of strawberries, blueberries, or raspberries.
- Whipped Cream: Top with a dollop of whipped cream for an extra rich and creamy finish.
- Crushed Nuts: Sprinkle with toasted almonds or walnuts for added crunch and a nutty flavor.
- Chocolate Shavings: Garnish with dark chocolate shavings for a touch of decadence and contrast.
- Cinnamon Dust: Lightly dust with ground cinnamon for a warm, spiced aroma and depth of flavor.
Storage
To store vanilla pudding, keep it covered with plastic wrap directly on the surface to prevent skin formation.
Refrigerate for up to three days in an airtight container for ideal freshness.
Freezing
Freezing vanilla pudding isn’t recommended as it can alter the texture.
To preserve its creamy consistency, store it in the refrigerator and consume within a few days.
Reheating
When reheating vanilla pudding, use gentle heat to prevent curdling.
Opt for a double boiler or microwave at low power.
Stir frequently for even warming and maintaining its creamy texture.
Final Thoughts
Vanilla pudding is a delightful dessert that’s both simple to make and satisfying to enjoy.
The key to achieving a smooth and creamy texture lies in constant whisking, which prevents lumps from forming.
Additionally, placing plastic wrap directly on the surface of the pudding helps to avoid the formation of a skin.
Once prepared, the pudding should be chilled in the refrigerator for at least two hours to set properly.
Consider serving it with fresh fruit or a sprinkle of cinnamon for added flavor.
With these tips, you’ll have a delicious homemade vanilla pudding that’s sure to impress.
Frequently Asked Questions
Can I Use a Different Type of Milk for This Recipe?
Yes, you can substitute whole milk with almond, soy, or coconut milk. Keep measurements consistent. Guarantee the milk’s fat content is similar to maintain thickness. Whisk constantly to prevent lumps. Note: flavor and texture might slightly differ.
How Can I Make the Pudding Vegan or Dairy-Free?
To make the pudding vegan, substitute whole milk with 2 cups almond milk or coconut milk. Replace egg yolks with 3 tablespoons of cornstarch. Use 2 tablespoons of vegan butter. Whisk continuously for a smooth consistency.
What Substitutes Can I Use for Cornstarch?
You can substitute cornstarch with an equal amount of arrowroot powder or tapioca starch. Use 3 tablespoons for thickening. Whisk continuously to achieve a smooth texture. Make certain your chosen substitute is gluten-free if necessary.
Is It Possible to Make This Pudding Sugar-Free?
Yes, you can make it sugar-free. Substitute granulated sugar with an equal amount of erythritol or stevia. Adjust sweetness to taste, as some substitutes might be sweeter. Make certain constant whisking to maintain the pudding’s creamy texture.
How Long Can the Pudding Be Stored in the Refrigerator?
You can store the pudding in the refrigerator for up to 3-4 days. Make certain it’s covered with plastic wrap to prevent drying. For ideal texture, stir before serving. Always check for any signs of spoilage before consuming.
Vanilla Pudding
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 measuring cup set
- 1 set of measuring spoons
- 1 Mixing bowl
- 1 plastic wrap
Ingredients
- 2 cup whole milk
- 1/2 cup granulated sugar
- 3 tablespoon cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoon unsalted butter
- 2 teaspoon vanilla extract
Instructions
- Combine milk, sugar, cornstarch, and salt in a medium saucepan.
- Whisk the mixture over medium heat until it begins to thicken and bubble.
- In a separate bowl, beat egg yolks.
- Gradually whisk in a small amount of the hot milk mixture into egg yolks.
- Slowly pour egg yolk mixture back into the saucepan, whisking constantly.
- Cook for an additional 2 minutes until the pudding thickens further.
- Remove from heat and stir in butter and vanilla extract until smooth.
- Transfer pudding to a bowl and cover with plastic wrap, pressing directly onto the surface.
- Allow pudding to cool and set in the refrigerator for at least 2 hours.
Notes
