Vanilla Pudding


Serves 4
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 2 cups milk (2%)
  • 2 eggs, lightly beaten (optional)
  • 1 tablespoons butter (optional)
  • 1 teaspoon vanilla extract

Betty Crocker recipe to try:

  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 2 large egg yolks, slightly beaten 
  • 2 tablespoons butter, softened
  • 2 teaspoons vanilla


  1. Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop.
  2. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally.
  3. Remove milk mixture from heat.
  4. Temper the eggs by adding about 4 tablespoons of the hot milk into eggs. Whisk it all together and then add the eggs into the hot pan, stirring constantly.
  5. Return the pan to heat and whisk gently until custard thickens, another two or three minutes.
  6. Remove pan from heat and stir in vanilla and butter.
  7. Pass the mixture through a fine mesh sieve and into a bowl for cooling.
  8. Spray a round piece of parchment paper with cooking spray and cover the surface of the custard. Refrigerate until the pudding is completely cold, approximately 2-3 hours.
  9. When the pudding is cool, remove the parchment and whisk or beat with a blender to cream it up. Sometimes I add a bit of milk if it seems too thick.

Per Serving Nutritional Panel

calories 168 
% Daily Value *
Total Fat 5 g7 %
Saturated Fat 2 g12 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 103 mg34 %
Sodium 94 mg4 %
Potassium 207 mg6 %
Total Carbohydrate24 g8 %
Dietary Fiber 0 g0 %
Sugars 19 g
Protein 7 g14 %
Vitamin A 37 %
Vitamin C 0 %
Calcium 149 %
Iron 3 %

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