Good Old-Fashioned Vanilla Pudding from Scratch
When I was little I associated pudding with a small box and a powdered mix. My Mom was an amazing cook and baker, but homemade vanilla pudding never made an appearance. I think it is one of those dishes that once you make it, you realize how easy it is and if you use fresh dairy and in this case pure vanilla extract, you get a truly fabulous classic vanilla dessert: creamy, smooth, rich comfort food that comes together in just a few minutes.
- 5 tablespoons cornstarch
- ½ teaspoon salt
- 4 cups whole milk, divided
- ⅓ cup sugar
- 2 ¼ teaspoons vanilla extract
- Have ready 6 to 8 cups, ramekins or dishes (recommended at least 6-ounce capacity).
- Place cornstarch and salt in a medium sized saucepan (preferably with a rounded bottom). Whisk to combine, then slowly whisk in about half of the milk until smooth. Add remaining milk and sugar and whisk to combine.
- Cook over medium heat until it comes to a simmer, whisking almost constantly. Simmer for about 2 minutes or until thick and smooth. Remove from heat, immediately whisk in vanilla and then pour into dishes.
- Cool almost to room temperature, then refrigerate until cold, at least 2 hours or overnight. Serve chilled.
- Have you ever heard of pudding skin? That’s the slightly tough, chewy (we think toothsome) film that develops on top of pudding as it cools – and we love it! It provides contrast to the smooth pudding beneath. If you want to prevent pudding skin, press a layer of plastic wrap right on the pudding surface during refrigeration and storage.