Creamy Vanilla Pudding
This creamy vanilla pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts. —Jeanne Bullard, Charlotte, North Carolina
Reviews
I didn't change a thing. It took less than 1 minute for mine to cook but I was using gas. DO have everything poured and waiting beside the pan because you must move quickly once you turn the heat off [if gas]. I made sure it was set to Med High not Medium. They aren't the same thing. As soon as the milk boiled, I turned the gas off and added the yoke, milk, and cornstarch mixture. Have it already mixed and ready to go when you put the milk on. Again you must move quickly. It thickened rapidly when I turned the heat back on and my major problem was keeping up the stirring until I could switch the gas off. Adding the vanilla and the butter smoothed the mixture. The key to this is the correct heat. Stoves vary so your results will vary unless you can see the flame like I could with the gas stove. Make sure you have the right temp to cook it over.
This recipe turned out fantastic. Good taste, great texture! A few notes though: 1) the recipe calls for 2 1/2 cups of milk divided, and never follows up on the other half cup, so I just made it with 2 cups of milk and it worked great. 2) I mixed the sugar, salt, and corn starch together and added them to the milk while warming, rather than at the end as instructed, I find the cornstarch sets up better if you cook it longer, and mixing mixing it into the sugar dry helps prevent clumps. 3) this is a small recipe, at least double it (maybe triple it if you’ve got kids) ;) you’ll want more!
I followed this recipe exactly - exact ingredients, Argo 100% Pure Corn Starch Whole milk - but it totally failed on me. I did heat on Medium rather than medium high (I was worried about burning) - but I did let it come to a full boil. It did *not* thicken when I stirred in the cornstarch, nor when I cooked it, nor when I let it cool. It was mostly a soup - not a pudding. I'm at a loss to understand how other people got puddings out of this. I was careful not to overwhisk (breaks down binding) - didn't mix milk when it was coming to a boil. I'm letting it sit in the fridge for a few hours (even though it's supposed to served warm) in the hopes that I'll get a pudding rather than a soup out of it. I see other recipes have you cook the cornstarch for 9 minutes, whereas this one only does it for 1 minute. But nobody else commenting on this recipe seems to have had any issues...
So easy and delicious! Husband says it has the same flavor as family recipe homemade ice cream. Keeper recipe!
So simple to make and so delicious! You will never buy pudding again...I've even added cooked rice. Nutmeg and cinnamon for rice pudding. If you're into that sort of thing :) but the recipe exactly how it is without changing anything is fantastic!
I have made it three times and it is runny. Good flavor but runny
This pudding is easy to make, pretty foolproof, and creamy like no other homemade pudding you’ve ever had. This baby doesn’t have a fake cornstarch flavor, it just blooms with vanilla and is silky on your tongue. Use WHOLE MILK! It makes all the difference. Thanks for this one. It’s been made five times already!
Mmmmm, delish! Thanks for the great recipe. Easy and delicious.
this was such a delicious, rich, easy to prepare pudding. I love it so much it's going in my glasses for layers of salty crunch and sweet, creamy delight. Thank you for sharing.....
Made it this morning and it was absolutely delicious and so easy to make. I love recipes with great instructions! Moving forward this will be my go to recipe for vanilla pudding. Happy Holidays everyone.