Forget boxed mixes and pre-packaged pudding cups! Making homemade pudding is incredibly easy and the results are far superior. This guide will walk you through the simple process of creating your own delicious vanilla pudding from scratch, using readily available ingredients.
Ingredients
- 3 cups whole milk (divided)
- 3 tablespoons cornstarch
- Pinch of salt
- ¾ cup sugar
- 3 egg yolks
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Cornstarch Slurry: In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.
- Heat the Milk Mixture: In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
- Temper the Egg Yolks: While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream ½ cup of the hot milk mixture into the egg yolks, whisking constantly.
- Thicken the Pudding: Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.
- Finish and Serve: Remove from the heat and whisk in the butter and vanilla. Pour into individual serving dishes. Top each with a layer of plastic wrap touching the top of the pudding to prevent a skin from forming. Serve warm or allow to chill for several hours before serving.
Tips
- Use Whole Milk: Whole milk provides the best texture for pudding. However, you can use reduced-fat milk or even a milk alternative like almond milk or coconut milk. Just be aware that using an alternative milk will slightly affect the flavor.
- Cornstarch and Egg Yolks: Both cornstarch and egg yolks act as thickeners. The egg yolks add richness, while the cornstarch helps stabilize the pudding.
- Pure Vanilla Extract: Use pure vanilla extract for the best flavor. You can also use vanilla bean paste for an extra special touch.
- Serving Ideas: Enjoy your homemade vanilla pudding as-is or top it with whipped cream, fresh berries, or a dollop of chocolate sauce. You can also use it as a base for homemade banana pudding or even freeze it for creamy vanilla pudding popsicles.
Making homemade vanilla pudding is a simple and rewarding experience. With just a few basic ingredients and a little bit of time, you can create a delicious treat that will satisfy your sweet tooth and impress your family and friends. So, ditch the boxed mixes and give this homemade pudding recipe a try! You won’t be disappointed.
Frequently Asked Questions
Q: Can I use a different type of milk?
A: Yes, you can use reduced-fat milk, almond milk, or coconut milk. However, the flavor and texture of the pudding may be slightly different.
Q: Can I use a different type of thickener?
A: Yes, you can use all-purpose flour instead of cornstarch. However, the pudding may not be as smooth and creamy.
Q: Can I make this pudding ahead of time?
A: Yes, you can make this pudding ahead of time and store it in the refrigerator for up to 3 days.
Q: Can I freeze this pudding?
A: Yes, you can freeze this pudding for up to 2 months. Thaw it in the refrigerator overnight before serving.
Q: Can I use this pudding in other recipes?
A: Yes, you can use this pudding in other recipes, such as banana pudding or chocolate pudding pie.
Q: How do I know when the pudding is done?
A: The pudding is done when it has thickened and coats the back of a spoon.
Q: Why did my pudding turn out lumpy?
A: If your pudding turned out lumpy, it means that the egg yolks were not properly tempered. To temper egg yolks, slowly whisk in a small amount of the hot milk mixture into the egg yolks before adding them to the pot.
Q: Why did my pudding turn out too thin?
A: If your pudding turned out too thin, it means that you did not cook it long enough. Continue to cook the pudding over medium heat, whisking constantly, until it has thickened.
Q: Why did my pudding turn out too thick?
A: If your pudding turned out too thick, it means that you used too much cornstarch. Next time, try using 2 tablespoons of cornstarch instead of 3.
Q: Can I add other flavors to this pudding?
A: Yes, you can add other flavors to this pudding, such as chocolate, peanut butter, or fruit. Simply add the desired flavoring to the pudding after it has been cooked and thickened.
Q: Can I make this pudding in a slow cooker?
A: Yes, you can make this pudding in a slow cooker. Combine all of the ingredients in the slow cooker and cook on low for 2-3 hours, or until the pudding has thickened.
Q: Can I make this pudding in the microwave?
A: Yes, you can make this pudding in the microwave. Combine all of the ingredients in a microwave-safe bowl and cook on high for 2-3 minutes, or until the pudding has thickened.
Q: Can I make this pudding without eggs?
A: Yes, you can make this pudding without eggs. Simply omit the eggs from the recipe and use 4 tablespoons of cornstarch instead of 3.
Q: Can I make this pudding vegan?
A: Yes, you can make this pudding vegan. Use almond milk or coconut milk instead of cow’s milk, and use a vegan butter substitute.
Q: Can I make this pudding gluten-free?
A: Yes, you can make this pudding gluten-free. Use cornstarch instead of all-purpose flour.
Q: Can I make this pudding sugar-free?
A: Yes, you can make this pudding sugar-free. Use a sugar substitute, such as stevia or monk fruit, to taste.
Q: Can I make this pudding dairy-free?
A: Yes, you can make this pudding dairy-free. Use almond milk or coconut milk instead of cow’s milk, and use a vegan butter substitute.
Q: Can I make this pudding soy-free?
A: Yes, you can make this pudding soy-free. Use almond milk or coconut milk instead of cow’s milk, and use a vegan butter substitute.
Q: Can I make this pudding nut-free?
A: Yes, you can make this pudding nut-free. Use almond milk or coconut milk instead of cow’s milk, and use a vegan butter substitute.
Q: Can I make this pudding egg-free?
A: Yes, you can make this pudding egg-free. Simply omit the eggs from the recipe and use 4 tablespoons of cornstarch instead of 3.
Q: Can I make this pudding with less sugar?
A: Yes, you can make this pudding with less sugar. Start with 1/2 cup of sugar and add more to taste.
Q: Can I make this pudding with more sugar?
A: Yes, you can make this pudding with more sugar. Start with 3/4 cup of sugar and add more to taste.
Q: Can I make this pudding with different spices?
A: Yes, you can make this pudding with different spices. Try adding cinnamon, nutmeg, or ginger to taste.
Q: Can I make this pudding with different extracts?
A: Yes, you can make this pudding with different extracts. Try adding almond extract, rum extract, or peppermint extract to taste.
Q: Can I make this pudding with different toppings?
A: Yes, you can make this pudding with different toppings. Try adding whipped cream, chocolate sauce, fruit, or nuts.
Q: Can I make this pudding in different flavors?
A: Yes, you can make this pudding in different flavors. Try adding chocolate, peanut butter, or fruit to the pudding after it has been cooked and thickened.
Q: Can I make this pudding in different colors?
A: Yes, you can make this pudding in different colors. Try adding food coloring to the pudding after it has been cooked and thickened.
Q: Can I make this pudding in different shapes?
A: Yes, you can make this pudding in different shapes. Try pouring the pudding into molds or using cookie cutters to cut out shapes.
Q: Can I make this pudding in different sizes?
A: Yes, you can make this pudding in different sizes. Simply adjust the recipe accordingly.
Q: Can I make this pudding for a crowd?
A: Yes, you can make this pudding for a crowd. Simply double or triple the recipe.
Q: Can I make this pudding for a special occasion?
A: Yes, you can make this pudding for a special occasion. Try adding a special topping or garnish.
Q: Can I make this pudding as a gift?
A: Yes, you can make this pudding as a gift. Simply package it in a nice container and add a gift tag.
Q: Can I make this pudding for a bake sale?
A: Yes, you can make this pudding for a bake sale. Simply portion it into individual
Hand mixer to the rescue
Really, all we need is hot liquid to temper the eggs. Therefore, we’re heating just the milk in a glass measuring cup, then pouring it into the egg yolks while the hand mixer is running. I’m confused just reading that sentence. Instead of cooking our milk and cornstarch, breaking the yolks into a separate bowl, and transferring some of the hot milk mixture to our eggs to heat them up slowly This does exactly what we want it to: it keeps our eggs from curdling and heats them gradually. Additionally, we avoid having to dirty a whole other bowl. This pudding is made start to finish in one pot. Don’t you just love me?.
When the hot milk has been thoroughly mixed using a hand mixer, move everything to the stove and turn on the heat. Place the pan on medium heat and begin whisking (but don’t forget to keep your mixer close by). You need to stick around and whisk pretty much constantly.
Make sure to dig the whisk into the corners and scrape down the sides, to make sure you don’t get any lumps. I love using a flat whisk particularly for pudding, to get in the corners.
It will only take the pudding three to five minutes to boil. After bubbles start to appear on the surface, cook it for another thirty to forty-five seconds, or until your whisk leaves traces in the pudding when you drag it across the top.
After turning off the heat, beat the pudding one more time with the mixer to incorporate air and create a light and fluffy texture. No sad heavy pudding please.
Remember to incorporate a few tablespoons of butter towards the conclusion. This is due to the wonderful flavor it adds as well as the fact that it smooths the pudding and gives it a uniform, glossy appearance. If you didn’t use the bean, this is the time to add regular vanilla extract.
If texture is important to you, spend some time straining your pudding using a sieve. Any tiny bits of egg protein that cooked into hard whites will be removed by it. It’s almost impossible to avoid having some of these bits when making pudding, even if you win the whisking Olympics (the electric mixture does help minimize this though). Straining completely resolves the issue if you’re looking for the smoothest of puddings.
Friends, now is the perfect time to grab a bite of hot, steamy, creamy pudding.
Immediately press plastic wrap directly onto the pudding’s surface. If you don’t, a film will form on top of your pudding, which will make it harder to mix in later and make the pudding less smooth.
A delicious pudding treat just for you! Just make sure to whisk it thoroughly one more time before serving. Chill for two to four hours.
Tempering Eggs is the Worst
I think the traditional method of tempering eggs is the dumbest thing ever and I detest it. I refuse to participate lately. It’s not that I’ve made mistakes too often (it’s not that hard), but you almost always need three hands and my undivided attention, which is something I don’t always have. To be completely honest, the three hands might even be easier to manage than my whole attention, especially now that I have Charlotte, a tween, living with me. (Let me tell you, she is no charlatan; she is an excellent third hand.)
BUT. The traditional method of tempering calls for pouring hot liquid with one hand, whisking vigorously with the other, and then returning the hot liquid to a boiling pot, which you really ought to have been stirring the entire time—hence the third hand, see?—because you are missing that appendage, which causes your egg proteins to harden up and give the custard little bits of cooked egg in it instead of the smooth, dreamy, creamy texture we’re going for.