Homemade Vanilla Pudding

Name: Homemade Vanilla Pudding
Cook time: 20 min
Total time: 60 min
Yield: 5 servings
Ingredients: 2 cups milk; ½ cup white sugar; 3 tablespoons cornstarch; ¼ teaspoon salt; 1 teaspoon vanilla extract; 1 tablespoon butter

Rating: 4.25 stars

689 Ratings
581 Reviews
53 Photos

A delectable dessert. There is no substitute for the butter.

By Rosemary

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Recipe Summary

cook:

20 mins

additional:

40 mins

total:

1 hr

Servings:

Yield:

5 servings

Nutrition Info

Ingredients

Original recipe yields 5 servings

The ingredient list now reflects the servings specified

Directions

Step 1
In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

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Nutrition Facts

Per Serving:

167 calories; protein 3.3g; carbohydrates 29.1g; fat 4.2g; cholesterol 13.9mg; sodium 173.2mg. Full Nutrition

Reviews (581)

Most helpful positive review

Kyo

02/27/2004

THis is a basic pudding. I have read all the troubles people have been having with 'lumps' I did NOT follow the recipe as written. Everytime I have had to use cornstarch to thicken, and to add in a liquid I have ALWAYS known that the very best way to have no lumps is to disolve it in COLD liquid. SO the easy solution...put all the dry ingrediants in the pot, including cornstarch. Add COLD milk/soy, whisk briskly until nicely disolved, THEN kick in the heat and continue. Wala! No lumps. Read More

Helpful

(1861)

Most helpful critical review

Robbie Rice

02/06/2007

I altered the recipe a bit, but my main complaint is that it was too sweet to eat (and I like sweets). I did not change the amount of sugar, but would cut it in half if I made this again. I did use only 2 Tbls. cornstarch, but added 1 egg yolk for thickening, richness, and color. I also added 1/2 tsp. cinnamon and a dash of nutmeg. The flavor and consistency was great, just way too sweet. Read More

Helpful

(158)

689 Ratings

5 star values: 358
4 star values: 213
3 star values: 72
2 star values: 24
1 star values: 22

Reviews: Most Helpful

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Kyo

02/27/2004

Helpful

(1861)

PattyJoy

04/07/2006

Yummy! I love this recipe because it doesn't use eggs, which are, (to be perfectly honest!), a bit of a pain when making home-made puddings. TO AVOID LUMPS, do not follow the directions as written. Blend all dry ingredients in the pot you're going to cook the pudding in. Then slowly whisk in the milk until it's blended. THEN turn on the heat and start cooking! I added cinnamon and nutmeg, which is absolutely delicious, but makes the pudding not as "pretty" because it turns it a bit dark. We don't care...just like the flavor! I also added 2 cups of cooked brown rice, to turn it into rice pudding. If you like raisins in your rice pudding, just put 1/2 cup raisins in a 2-cup glass measure, add 1 cup water, and microwave 1 minute to "plump." Drain and add to the cooked pudding along with the rice. Raisins are an iron-rich fruit, and also add a lot of flavor! Read More

Helpful

(740)

BARB824

01/17/2004

This is a light and creamy pudding and delicious. The only thing I did differently was to put the sugar, constarch, and salt in my saucepan first and then slowly added cold soy milk - stirring constantly. When well blended I turned on the burner and cooked until thickened. No lumps! Another time I might add a little more vanilla. Read More

Helpful

(532)

Robbie Rice

02/05/2007

Helpful

(158)

Cassandra

01/17/2004

I used half & half instead of milk. I like my pudding rich and thick (spoiled by store-bought, I guess), so when it was thick enough to coat the back of a spoon I let it cool a bit, then whisked in 2 egg yolks and continued cooking & stirring until it was thick enough that it divided to show a streak of the bottom of the pot when stirred. Was great, exactly what I was craving. Would make a good pie filling too. Read More

Helpful

(144)

MAGIC*CARPET

01/17/2004

The consistency of this pudding was the best thing about it. Perfect thickness for pie or pudding. I got lumps the first time I made it so the 2nd time instead of heating the milk first I put the dry ingredients in the pan & added the milk gradually while stirring then cooked it stirring constantly. This prevented lumps. Also it was too sweet for my taste so I cut the sugar to 1/3 cup. I liked it better with less sugar which was surprising because I am a huge sugaraholic. Read More

Helpful

(127)

DEE C.

04/11/2008

I loved this! I put all of the ingredients except the butter in a lidded jar, shook to blend & then proceeded with the recipe as written. I had a vanilla bean which added tons of flavor. I had no problem with it setting up too thick, it turned out perfectly. I even used 1% milk! I can't wait to try it using other flavors & I might see how it freezes. Thanks so much for such a quick, easy, & delish recipe!:o) Read More

Helpful

(94)

Leanna Brown Thorne

04/15/2007

This one is another winner! Whisking the mixture while cooking is the key and you don't have any lumps or cooked on piece and clumps from the bottom of pan! This is so easy and my favorite!! You have to try this! Read More

Helpful

(66)

GwenMary

10/23/2003

Excellent and easy. I, too, used soy milk and it came out great. I disolved the corn starch in a couple of tablespoons of milk before adding it and that eliminated any problems with lumps. This would make a great custard topping for fruit, or any dessert. Read More

Helpful

(48)

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