Homemade Vanilla Pudding
Patricia @ ButterYum
Forget instant pudding mixes, homemade vanilla pudding is way better, and it’s super easy to make. Prepare yourself for oohs and aahs when you serve it. Also, you’ll have a few leftover egg whites which you can use to make yummy Vanilla Bean Meringues another day. It’s a win-win!
Items used to make this recipe:
(affiliate links)
4-ounce ramekins https://amzn.to/3G3aFEz
pure vanilla extract https://amzn.to/3udhEYO
pure vanilla bean paste https://amzn.to/3G4WCyu
flat whisk https://amzn.to/49I5qYs
sieve https://amzn.to/46kqSjB
Homemade Vanilla Pudding
makes six 1/2-cup servings
Ingredients
3 cups whole milk
3 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons unsalted butter, room temperature (see notes below)
1 tablespoon pure vanilla extract (or pure vanilla bean paste)
Directions
In a heavy bottomed 3-qt saucepan over medium-high heat, whisk together the milk, egg yolks, sugar, cornstarch, and salt until well combined.
Switch to a wooden spoon (one with a flat edge works well) and stir the mixture continually until it begins to thicken; continue cooking for 1 additional minute, again, stirring continually.
Remove from heat and stir in butter and pure vanilla extract (or paste).
Pour mixture through a mesh sieve (not completely necessary, but will result in a silky smooth pudding).
Pour pudding into serving dishes and place plastic wrap directly on the surface of the pudding to prevent a skin from forming; chill for at least an hour. Garnish with berries if desired.
Notes
Recipe can be made up to 3 days in advance.
If you use salted butter, omit the additional salt in the recipe.
The leftover egg whites can be used to make half a recipe of these Vanilla Bean Meringues. Alternatively, you can freeze the egg whites and whip them up another day.
