Vanilla Pudding or Custard


Serves 4
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • Pinch of Kosher salt
  • 3 cups 1% milk
  • 1 tablespoons butter (optional)
  • 1 teaspoon vanilla extract
To make custard add:
  • 2 eggs
  • Decrease milk to 2.5 cups


  1. Off heat, combine sugar, cornstarch, salt, and eggs (if using) in a medium saucepan. Whisk to combine.
  2. Cook over medium-low heat, stirring constantly until the mixture reaches 172-180 degrees (or starts to boil), approximately 7 minutes.
  3. Remove from heat and whisk in butter and vanilla.
  4. If using eggs, pass the mixture through a fine mesh sieve and into a bowl for cooling.
  5. 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.
  6. 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.

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