Homemade Vanilla Pudding

Welcome back to the second post of my back to the basics series.  I know it has been a little while since I have posted in this series but I am back at it!!  I wanted to bring you this homemade vanilla pudding.  (Remember these posts will be text heavy and are meant for the novice baker.  So if you are beyond that point just scroll on down for the recipe, thanks.)

This recipe really is simple to make and tastes so much better than any store bought mix.  Yes, it may take a little longer to whip up than the boxed mix but it is totally worth it.  The taste alone is so much better and you can pronounce all the ingredients in this pudding.

Now you may pour the egg mixture back into the saucepan.  Return it to the heat and cook it until you have a nice thick pudding like consistency.  It will also thicken more as it cools.  Remove it from the heat and stir in the butter and vanilla.  Spoon into a heatproof container and place plastic wrap over the top of the pudding.  This will help prevent a skin, or film from forming on the top of the pudding.  Refrigerate for at least 2 hours before serving.

With this basic vanilla pudding, you will be able to make all sorts of different recipes.  Like banana pudding, pudding pies, poke cakes, and may other desserts.  Or just enjoy it with some fresh cut fruit and homemade whipped cream!  My kiddos love this recipe and are always asking me to make it for dessert.


  • 1/2 cup sugar
  • 3 tablespoons cornstarch

pinch of salt

  • 2 cups milk I prefer whole but 2% will also work
  • 1 cup heavy whipping cream
  • 4 large egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla


  1. In a large saucepan combine the sugar and cornstarch until smooth and has no lumps. Stir in the milk and cream until well combined. Set aside.
  2. In a medium sized bowl gently beat the eggs until combined. Set aside.
  3. .............................................

for full instruction please see : www.countrysidecravings.com

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