Homemade Vanilla Pudding

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

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Homemade Vanilla Pudding

makes six 1/2-cup servings

Printable Recipe

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

1. In a heavy bottomed 3-qt saucepan over medium-high heat, whisk together the milk, egg yolks, sugar, cornstarch, and salt until well combined.

2. 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.

3. Remove from heat and stir in butter and pure vanilla extract (or paste).

4. Pour mixture through a mesh sieve (not completely necessary, but will result in a silky smooth pudding).

5. 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.

Affogato

Affogato is an Italian word that means “drowned”. It’s also and incredibly easy to prepare dessert. Just drown your favorite vanilla gelato or ice cream with some freshly brewed espresso. Not only are the flavors a match made in heaven, the hot and cold contrast do a happy dance in your mouth. If you want to jazz things up a bit, crumble a few amaretti cookies on top, add a splash of liqueur (Amaretto, Kahlua, etc), or try using a different flavor gelato. You really can’t go wrong. Enjoy!