Vanilla pudding is a classic dessert that evokes feelings of nostalgia and comfort, often associated with childhood memories of homemade treats.
Its creamy texture and subtle, aromatic flavor make it a beloved choice for many dessert lovers around the world.
Commercially, vanilla pudding is widely available in both instant and cook-and-serve varieties. Instant pudding mixes allow for quick preparation by simply adding milk and whisking until thickened, catering to those seeking convenience without sacrificing taste.
On the other hand, cook-and-serve puddings offer a traditional cooking experience, requiring a bit more time and effort but often yielding a richer flavor.
Overall, vanilla pudding is more than just a dessert; it’s a testament to the beauty of simplicity and the joy of cooking.
Whether prepared from scratch or enjoyed from a store-bought package, its universal appeal and comforting essence make it a staple in many kitchens, cherished across generations.
- 3 cups whole milk
- 3 heaping tablespoons cornstarch
- ½ cup granulated sugar use ¾ cup for a sweeter pudding
- ⅛ teaspoon salt
- 3 large egg yolks
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
- Beat egg yolks in a heat-proof bowl. Set aside.
- Whisk together cornstarch and ½ cup milk in 3-4 quart saucepan. Add remaining milk, sugar and salt and whisk until fully combined.
- Place saucepan over medium-high heat and bring to a boil, whisking constantly.
- Once at a boil, immediately take saucepan off the heat and immediately pour steaming hot milk mixture in a slow stream into the egg yolks, whisking constantly. Blend very well!
- Pour pudding back into saucepan and place over medium to medium-high heat. Heat gently, whisking constantly, until notably thickened (pudding mixture will not be thick like finished pudding yet!), about 2-3 minutes.
- Take pudding off the heat, then whisk in butter and vanilla. Allow pudding to cool for 5 minutes, then pour into individual serving dishes. Chill at least one hour, better several or overnight before serving.
- Store the pudding in the fridge at all times. If constantly refrigerated, it keeps for 5 days.