Homemade Vanilla Pudding
The best, classic, easy vanilla pudding recipe, homemade from scratch with simple ingredients. Rich, silky smooth, creamy, packed with vanilla flavor.
Servings: 6 People
Calories: 282kcal
Ingredients
- ¾ cups Granulated sugar
- 2 tablespoon Cornstarch
- 1.5 cups Half and Half
- 1.5 cups Whole milk
- 4 Egg yolks From large eggs, Lightly beaten
- 1 tablespoon Butter Unsalted
- 2 teaspoon Vanilla extract
Instructions
- Add sugar and cornstarch in a medium sized nonstick saucepan and mix until combined.
- Add half and half and milk.
- Cook over medium heat, whisking often, until mixture is bubbling and thickened.
- Remove from heat and add 1 cup of this milk mixture to the egg yolks. Whisk it together until combined.
- Pour this egg yolk mixture back into the saucepan and cook on Low heat for about 2 minutes.
- Remove from heat and mix in butter and vanilla extract.
- If there are any lumps, you can pour this mixture those a fine mesh sieve. You can also use a hand-held immersion blender to make it super smooth. If your pudding is already smooth, skip this step.
- Pour mixture in 6 small serving bowls.
- Cover the top with plastic wrap so that it is touching the surface of the pudding.
- Let it cool to room temperature.
- Then, refrigerate overnight or for at least 6 hours. It will thicken more, as it chills.
- Enjoy with a topping of fresh fruits and whipped cream.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 282kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 74mg | Potassium: 172mg | Sugar: 28g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg