scratch vanilla pudding recipe

Written ByJenny Smyth Posted on
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The Best scratch vanilla pudding recipe

I’ve been making scratch vanilla pudding for my family for years, and it’s always a hit. The creamy texture and rich flavor are perfect for any occasion, whether it’s a special dinner or a quick weeknight dessert. I love that this recipe is so easy to make and requires only a few ingredients.

The best part is that it’s made from scratch, so you can control the amount of sugar that goes in and avoid any preservatives found in store-bought puddings. My kids love helping me mix the ingredients together and watching the mixture transform into a smooth, velvety pudding. We often serve it with fresh fruit or whipped cream, but it’s just as delicious on its own.

This recipe is a staple in our household, and I’m excited to share it with you so you can enjoy it with your loved ones too. The history of pudding dates back to ancient times when cooks would mix milk, sugar, and eggs to create a creamy dessert. Over time, different cultures have added their own twists to the recipe, but the basic principle remains the same.

In this recipe, we’re using traditional methods to create a rich, indulgent treat that’s perfect for any occasion. One of the key techniques in making scratch vanilla pudding is tempering the eggs. This involves heating the egg yolks gently while whisking constantly to prevent them from scrambling.

By doing so, we’re creating a smooth, stable mixture that won’t curdle when we add the hot milk mixture. The texture of scratch vanilla pudding is one of its most appealing aspects. When you take a spoonful of this creamy dessert, you’ll notice how it coats your tongue and leaves you wanting more.

Scratch Vanilla Pudding

4.7 from 1189 votes

A creamy, rich, and velvety vanilla pudding made from scratch. This classic dessert is perfect for any occasion and can be enjoyed chilled or warm.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 cups whole milk
1/2 cup granulated sugar
3 tbsp cornstarch
1/4 tsp salt
2 large egg yolks
2 tbsp unsalted butter
1 tsp pure vanilla extract

👨‍🍳Directions

1In a medium saucepan, combine milk, sugar, and salt.
2Heat over medium heat, stirring occasionally, until the mixture just begins to simmer and the sugar is fully dissolved.
3You will see small bubbles forming around the edges of the saucepan.
4In a separate bowl, whisk together the egg yolks and cornstarch until smooth and well combined.
5This mixture should be pale and slightly thickened.
6Gradually pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from cooking.
7This step is crucial to avoid curdling the pudding.
8Slowly pour the egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously.
9Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens.
10This should take about 5 to 7 minutes.
11You will notice the pudding coating the back of the spoon and forming a thick ribbons when you run your finger through it.
12It should be thick and creamy.
13Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is fully melted and incorporated.
14Pour the pudding into a bowl or individual serving dishes.
15Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
16Refrigerate the pudding for at least 2 hours, or until it is completely chilled and set.
17This allows the pudding to thicken further and develop its creamy texture.
18Serve chilled, garnished with whipped cream or fresh berries if desired.

🔧Equipment

Saucepan
Whisk
Mixing bowl
Refrigerator

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 150mg🧂Sodium: 250mg🌾Total Carbs: 45g🥦Dietary Fiber: 0g🍬Sugars: 40g🥩Protein: 9g

📝Notes

Tips: For a smoother pudding, ensure that the egg yolk and cornstarch mixture is well combined before adding it to the hot milk. This prevents lumps from forming. You can also strain the pudding through a fine-mesh sieve for an extra-smooth texture.

Vanilla pudding from scratch is always a good idea for any occasion. It is a versatile dessert that can be served on its own or used as a base for other treats.

The rich, creamy texture and pure vanilla flavor make it a crowd-pleaser. It is also a great dish to make in large batches for family gatherings or potlucks.

The pudding can be stored in the refrigerator for up to 3 days, making it convenient for meal prep. This pudding is a classic dessert that everyone will love.

❓ Frequently Asked Questions About Scratch Vanilla Pudding

Q: Can I use low-fat or skim milk in this recipe?

No, we recommend using whole milk for this recipe as it provides a richer flavor and creamier texture.

Q: Can I substitute the sugar with honey or maple syrup?

Yes, you can use these alternatives as sweeteners in place of granulated sugar. However, keep in mind that they have stronger flavors than sugar and may alter the overall taste.

Q: How long does this pudding keep in the fridge?

This pudding will keep in the fridge for up to 3 days without losing its texture or flavor.

Q: Can I make this pudding ahead of time?

Q: Why do I need to temper the eggs before mixing them with the hot milk mixture?

Tempering the eggs prevents them from scrambling when mixed with hot ingredients.

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