Vanilla Pudding

Vanilla pudding is a simple, comforting dessert that brings a touch of nostalgia with each spoonful. Smooth, creamy, and perfectly sweet, this classic treat is a versatile dessert that can be served on its own or used as a base for other recipes like trifles, parfaits, or even pie fillings. With just a few pantry staples—milk, sugar, eggs, and real vanilla—you can create a homemade pudding that’s far superior to anything from a box. This recipe for vanilla pudding is rich and velvety, with a hint of warm, natural vanilla flavor that will remind you of childhood and bring a smile to your face.

Ingredients:

• 2 3/4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 2 tbsp unsalted butter, cut into small pieces
• 2 tsp pure vanilla extract

Instructions:

1. Prepare the base: In a medium saucepan, whisk together the sugar, cornstarch, and salt until evenly combined. Gradually whisk in the milk, making sure there are no lumps. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and comes to a gentle boil. This should take about 5-7 minutes.
2. Temper the egg yolks: While the milk mixture is heating, place the egg yolks in a small bowl and whisk to combine. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from curdling. Once the egg yolks are warmed, gradually whisk them back into the saucepan with the rest of the milk mixture.
3. Cook until thickened: Continue cooking the mixture over medium heat, whisking constantly, for 2-3 more minutes or until it becomes thick enough to coat the back of a spoon. Be careful not to let it boil too hard or for too long, as this could cause the pudding to curdle.
4. Add flavor and finish: Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is fully melted and incorporated. The pudding should be smooth and glossy.
5. Cool and serve: Pour the pudding into a bowl or individual serving dishes. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours or until set.
6. Enjoy: Serve chilled with a dollop of whipped cream, a sprinkle of cinnamon, or a few fresh berries for added flavor and texture.

This vanilla pudding can be kept in the refrigerator for up to 3 days and makes for a perfect dessert or snack. It’s so easy to make and tastes so much better than store-bought, you’ll never want to go back to instant pudding again!