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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 0g||0%|
|Total Sugars 23g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can buy a box of powdered vanilla pudding at the grocery store, but have you ever made pudding from scratch? It’s definitely not hard to do, and it’s one of those classic desserts (or after-school snacks) that you can use in so many different ways. Serve it with fresh fruit, layered in between cake for a trifle, or dusted with cocoa powder or cinnamon sugar. It’s also fantastic as a cream filling for donuts.
This is a simple, basic vanilla pudding, cooked with cornstarch, milk, and sugar. If you’re looking for a classic pudding, this recipe is a good choice. It takes a little bit of careful attention during the cooking process because it involves scalding the milk (cooking it just below the boiling point), but it’s not tricky. Just chill in the fridge after it’s made, and then it’s ready to serve.
3 cups milk, divided
1/4 cup cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Gather the ingredients.
Scald 2 2/3 cups of the milk.
In a small bowl, mix together the cornstarch, sugar, and salt.
Stir in the remaining 1/3 cup milk.
Add to the scalded milk and cook over low heat, constantly stirring, until thickened and smooth.
Continue cooking for about 5 minutes to cook cornstarch thoroughly.
Cool slightly and then stir in vanilla.
Pour into serving dishes.
- If you have a vanilla bean, use it in this pudding. It will be extra sweet and floral. Just split the bean down its length, using a paring knife, and scrape out the bean into the pot when you add the vanilla extract. You can eliminate the extract or add the bean as well, depending on how strong you want the flavor to be.
- This recipe will taste its creamiest best with whole milk, but you can use 2 percent or skim if you like.
Vanilla pudding is delicious on its own, but a great blank slate for other flavors. Try these garnishes:
- Toasted and chopped pecans, pistachios, or walnuts
- Sprinkle on mini chocolate chips
- Raisins or dried cranberries
- Fresh chopped berries or sliced bananas
- Swirl in some strawberry jam or raspberry jam
- Crushed vanilla wafers, gingersnaps, or chocolate sandwich cookies
How to Store Basic Vanilla Pudding
Vanilla pudding will keep for 3 to 4 days in a covered airtight container in the refrigerator.
Leftover pudding can be frozen for 3 to 4 months in an airtight container, or transfer it to popsicle molds for something fun and different.
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