Vanilla Pudding
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Ditch the boxed mixes and pre-packaged pudding cups; it’s time to indulge in the creamy goodness of homemade vanilla pudding! Making it from scratch is super simple, and the flavor is absolutely unbeatable.
Homemade vanilla pudding is finally getting the spotlight it deserves! This delightful dessert is often overlooked, but it has so much to offer. While it may not boast the elegance of a pot de crème or the sophistication of a mousse, pudding brings a heartwarming simplicity that just hits different. It’s nostalgic, comforting, and oh-so-satisfying, and that’s what makes it truly special!
If you’ve only ever tasted boxed or store-bought pudding, you’re in for a treat! Sure, it may take a bit more time than ripping open a plastic cup, but trust me, the flavor is worth it. Once you experience the creamy, homemade goodness, there’s no going back!
And the best part? You probably have most, if not all, of the ingredients in your kitchen right now. So why not whip up a batch? It’s easy, rewarding, and the perfect way to bring a little sweetness into your day.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Sugar: Sweetens the pudding.
- Flour: Thickens the pudding.
- Salt: Balances the sweetness
- Eggs: Egg yolks and egg work with the flour to thicken the pudding and also add richness.
- Milk and cream: Whole milk and heavy cream are the base of the pudding.
- Vanilla: High-quality, pure vanilla extract will give your pudding the best vanilla flavor.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk the flour, sugar, and salt together in a small saucepan.
- Whisk in the egg yolks and eggs.
- Whisk in the milk and cream.
- Cook over medium heat, while whisking, until the mixture thickens.
- Remove from the heat and stir in the vanilla.
- Press the pudding through a fine mesh sieve into a medium bowl.
- Cover with plastic wrap touching the surface of the pudding, and refrigerate until cooled.
Tips For Success
- This recipe uses flour as a thickener. It is required. If you are looking for a recipe that uses cornstarch, you’ll need to look elsewhere.
- Don’t skip straining the pudding! This will remove any bits of eggs that may have scrambled.
- Whole milk and heavy whipping cream will give you the richest flavor. I can not guarantee quality results if you use low-fat milk or skip the heavy cream.
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Vanilla Pudding
Ingredients
- ½ cup (100 g) granulated sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 3 large egg yolks
- 1 large egg
- 1 ½ cups (360 ml) whole milk
- ½ cup (120 ml) heavy cream
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, whisk sugar, flour, and salt together.
- Add the egg yolks and egg and whisk until smooth. Whisk in the milk and heavy cream.
- Cook over medium heat, whisking often, until the mixture thickens, about 10 minutes. Remove from the heat and whisk in the vanilla.
- Strain the pudding through a fine mesh sieve.
- Add the strained pudding to a large bowl. Cover with plastic wrap touching the pudding’s surface and store in the refrigerator until the pudding has cooled.
Notes
- Storage: Vanilla pudding can be stored in an airtight container in the refrigerator for up to 1 week.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.