homemade pudding recipe

Homemade Vanilla Pudding Recipe #glutenfree

Homemade Vanilla pudding
So I saved the best recipe for last this month. Well, that’s not fair to the other recipes, but honestly this is the best Vanilla pudding I’ve ever had. It’s pretty similar to the recipe for the Chocolate pudding I posted the other day, but tastes so much better than any mix I’ve ever had. It was gone in no time, and I instantly wanted to make more.

Ingredients:

  • 2/3 cup Sugar
  • 1/4 cup Cornstarch
  • 1/4 tsp Salt
  • 2 1/2 cups Milk
  • 4 large egg yolks
  • 2 Tbsp Butter
  • 1 tsp Vanilla extract

Directions:

  1. In a medium sauce pan whisk together your sugar, corn starch and salt.
  2. Slowly integrate your milk. Take the time to tip your pan to make sure you’re not missing any of your dry goods, and whisk it all together. Once your milk is integrated and all of your dry goods are mixed in whisk in your eggs.
  3. Turn your burner on medium high and whisk continuously until your pudding thickens and starts to bubbles.
  4. Reduce your heat to low and continue to whisk for one minute.
  5. Remove from the heat and pour through a fine metal sieve into a bowl making sure to remove any “chunks” that are not smooth.
  6. Cut your butter into slices and place in your hot pudding mixture. Add in your vanilla and stir until smooth.
  7. Place plastic wrap on top of your pudding making sure to press down on the top to prevent a film from forming.
  8. Place in the fridge and allow to chill at least 3 hours before serving.
  9. To serve, mix with a spoon and put in your favorite dish!

This recipe is part of the Food Challenge with six other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

 
Homemade Vanilla Pudding Recipe #glutenfree

Homemade Vanilla Pudding Recipe #glutenfree

Ingredients

  • 2/3 cup Sugar
  • 1/4 cup Cornstarch
  • 1/4 tsp Salt
  • 2 1/2 cups Milk
  • 4 large egg yolks
  • 2 Tbsp Butter
  • 1 tsp Vanilla extract

Instructions

  1. In a medium sauce pan whisk together your sugar, corn starch and salt.
  2. Slowly integrate your milk. Take the time to tip your pan to make sure you're not missing any of your dry goods, and whisk it all together. Once your milk is integrated and all of your dry goods are mixed in whisk in your eggs.
  3. Turn your burner on medium high and whisk continuously until your pudding thickens and starts to bubbles.
  4. Reduce your heat to low and continue to whisk for one minute.
  5. Remove from the heat and pour through a fine metal sieve into a bowl making sure to remove any "chunks" that are not smooth.
  6. Cut your butter into slices and place in your hot pudding mixture. Add in your vanilla and stir until smooth.
  7. Place plastic wrap on top of your pudding making sure to press down on the top to prevent a film from forming.
  8. Place in the fridge and allow to chill at least 3 hours before serving.
  9. To serve, mix with a spoon and put in your favorite dish!
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5 thoughts on “Homemade Vanilla Pudding Recipe #glutenfree

  1. Vanilla pudding. Thank you for the recipe! Delecious! I ate the whole thing! I wanted a easy, quick, good vanilla pudding recipe that could be vercitile! I could do numerous ideas with and I have finally found it! Easy to mix up and usually have most of the ingredients in pantry! Love it!!

    1. I’m actually not sure. I’ve never really worked with arrowroot starch, but if it does the same as cornstarch possibly! If you try it out please let me know.

  2. This is almost identical to my family’s pudding for pies. Might I suggest putting all the milk, sugar and butter in the saucepan and heating it slowly. While it’s heating, mix the cornstarch in a separate bowl with juuust enough water to dissolve it, then mix in the vanilla and egg yolks. Your stovetop ingredients should be warm now (indicates by butter just starting to melt). Slowly add some of the heated milk mixture to the egg yolk/cornstarch while mixing vigorously. Add a bit more of the heated milk to the eggs/cornstarch. Then slowly add the eggs/cornstarch into the big pot and stir continuously until it’s thickened with focus on the bottom of the pan so nothing settles.

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