Homemade Vanilla Pudding
A silky, decadent homemade vanilla pudding recipe by a pastry chef! An easy, no bake dessert that uses only pantry ingredients and can be made in 30 minutes. The perfect gluten-free dessert or afternoon snack!
Servings: 6 Servings
Ingredients
- ½ cup granulated sugar
- 3 tablespoons cornstarch 36g
- ½ teaspoon kosher salt
- 2 large eggs
- 3 ¼ cups whole milk 845g
- ½ Vanilla bean split and scraped, optional
- 1 teaspoons vanilla extract
- 2 ½ tablespoons unsalted butter softened (35g)
Instructions
- In a medium saucepan whisk together the sugar, cornstarch, and salt.
- Whisk in eggs followed by vanilla bean (optional) and then slowly whisk in the milk. Cook over medium heat, whisking constantly, until bubbly and thickened. Be sure to allow the pudding to boil 1 minutes to eliminate the starchy taste of raw cornstarch.
- Remove from heat, stir in butter and vanilla extract using a silicone spatula.
- Pour into a large bowl or a plastic wrap lined sheet pan. If there are no lumps, then you don’t need to strain. If you do have lumps, then press it through a fine mesh sieve into the bowl. Cover with plastic wrap directly on the surface and poke a few holes.
- Alternately you can portion it directly into bowls, ramekins or miniature trifle dishes. Refrigerate until set. This will depend on how you portioned it. If you spread it flat on a sheet pan, it will cool in 30 minutes but a large bowl will take several hours.
- Portion or pipe into dishes, spoon into bowls or put into a clean, airtight container and refrigerate. If the pudding is lumpy after cooling, this is normal, simply put it into a large bowl and whisk smooth.
Notes
Yield – 3 cups, 6 servings
Presentation – Serve with whipped cream and fresh berries like I did!
Flavor Tips – Using quality pure vanilla extract will make a huge difference even without a vanilla bean.
Storage – Cool completely and store in a clean, airtight container in the refrigerator for up to 10 days. I wouldn’t recommend freezing pudding because it can separate and have an unpleasant texture when it thaws.
Presentation – Serve with whipped cream and fresh berries like I did!
Flavor Tips – Using quality pure vanilla extract will make a huge difference even without a vanilla bean.
Storage – Cool completely and store in a clean, airtight container in the refrigerator for up to 10 days. I wouldn’t recommend freezing pudding because it can separate and have an unpleasant texture when it thaws.
Nutrition
Calories: 224kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 266mg | Potassium: 221mg | Fiber: 0.04g | Sugar: 23g | Vitamin A: 439IU | Calcium: 173mg | Iron: 0.3mg