Easy Vanilla Pudding

Name: Easy Vanilla Pudding
Prep time: 20 min
Total time: 2 h 20 min
Yield: 2 cups (4 to 6 servings)
Ingredients: 1/3 cup granulated sugar; 2 tablespoons cornstarch; 1/4 teaspoon fine salt; 2 1/4 cups whole milk; 3 large egg yolks, lightly beaten; 3 tablespoons unsalted butter, cut into small pieces; 2 teaspoons vanilla extract

Dessert Pudding Kid Friendly Dinner Party Gluten Free Healthy Butter Vanilla Extract Dinner Food and Dating Sugar Comfort Food Easy

Save (375)

Rate

2 cups (4 to 6 servings) Easy

Total: 20 mins, plus at least 2 hrs chilling time Active: 20 mins

33 Ratings

Ingredients (7)

1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon fine salt
2 1/4 cups whole milk
3 large egg yolks, lightly beaten
3 tablespoons unsalted butter, cut into small pieces
2 teaspoons vanilla extract

Try Amazon Fresh

Nutritional Information

Calories191
Fat10.99g
Saturated fat6.17g
Trans fat0.23g
Carbs18.46g
Fiber0.02g
Sugar15.94g
Protein4.3g
Cholesterol116.64mg
Sodium141.58mg
Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

We don’t call this recipe easy for nothing. This simple, delicious pudding comes together with just a handful of ingredients and a little stirring. You mix sugar, cornstarch, and a bit of salt, then whisk in milk and egg yolks. It cooks over medium heat, until thickened, then—off the heat—you stir in butter and vanilla extract. Strain, let it cool in the fridge, and you’re done. The hardest part is waiting for it to set before the kids—or you—can devour it.

This recipe was featured as part of our Homemade Vanilla Extract project. For more, check out our Tapioca Pudding, Easy Rice Pudding, and Mango Pudding.

by Amy Wisniewski

Instructions

1Place a mesh strainer over a 4-cup measuring cup or bowl with a spout and set aside. Combine the sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle in 1/4 cup of the milk until smooth. Whisk in the egg yolks and remaining milk.
2Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 5 to 6 minutes. Reduce the heat to medium low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, until the pudding makes visible ribbons when drizzled over the surface, about 3 to 5 minutes.
3Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated. Pour the pudding through the prepared strainer. Immediately transfer it to 4 (4-ounce) ramekins or resealable containers. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.