Store-bought vanilla pudding, whether in a mix or pre-made, just can’t hold a candle to real, homemade vanilla pudding. What wonderful memories one must have if they remember their mother or grandmother making fresh, homemade vanilla pudding in the kitchen. A yummy treat that will never go out of style!
Homemade Vanilla Pudding
Store-bought vanilla pudding, whether in a mix or pre-made, just can't hold a candle to homemade.
- 3 cups 2% milk
- 1 tbsp vanilla
- 6 lg eggs
- ¾ cup sugar
- 4 tbsp corn starch
- 1 pinch salt
- 1 sliced banana optional
- gingersnap cookies optional
- Heat milk and vanilla in a deep pot on medium heat.
- While that's slowly warming, combine sugar, corn starch and salt in a mixing bowl.
- Add the egg yolks to the corn starch and sugar mixture and whisk it really well.
- When the milk just starts to simmer, gradually add about half of it to the cornstarch and sugar mixture (be sure to whisk it the whole time to temper the eggs).
- Pour that mixture back into the hot milk and cook it over medium heat, stirring constantly, until it starts to bubble and thicken.
- Take it off the hear and pour it into a large, shallow pan or baking dish, and cover the top tightly with plastic wrap.
- Make sure the plastic wrap is covering the surface of the pudding and poke it all over with a sharp knife to help let the heat escape.
- Pop it in the fridge for 2 or 3 hours so it has a chance to cool down and set up.
- Serve it (one way) combined with banana slices in a wine glass, topped with a couple gingersnap cookies.
Serving size: 1/2 cup Calories: 179.5 Fat: 5.2 g Saturated fat: 2.4 g Unsaturated fat: 0.6 g Trans fat: 2.0 g Carbohydrates: 27.3 g Sugar: 23.3 g Sodium: 189.4 mg Fiber: 0.0 g Protein: 5.1 g Cholesterol: 145.3 mg
We can’t buy American pudding in a box in Australia so I’ve made my own ever since I moved here. Nothing compares and my recipe is the same as yours. Yum.