Old-Fashioned Vanilla Pudding Recipe

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Old-Fashioned Vanilla Pudding Recipe
Old-Fashioned Vanilla Pudding Recipe photo by Taste of Home
Publisher Photo

Old-Fashioned Vanilla Pudding Recipe

Read Reviews
4 5 7
Publisher Photo
This creamy vanilla pudding is sure to be a favorite. “It’s always good and so easy to make,” confirms Katie Anderson of Spokane, Washington.
Recommended: 45 Skinny Desserts
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup 2% milk
  • 1 egg yolk, lightly beaten
  • 1-1/2 teaspoons butter
  • 1/2 teaspoon vanilla extract

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour. Yield: 2 servings.
Originally published as Old-Fashioned Vanilla Pudding in Cooking for 2 Summer 2006, p14

Nutritional Facts

1/2 cup: 181 calories, 8g fat (4g saturated fat), 123mg cholesterol, 241mg sodium, 22g carbohydrate (18g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup 2% milk
  • 1 egg yolk, lightly beaten
  • 1-1/2 teaspoons butter
  • 1/2 teaspoon vanilla extract
  1. In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
  3. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour. Yield: 2 servings.
Originally published as Old-Fashioned Vanilla Pudding in Cooking for 2 Summer 2006, p14

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Reviews forOld-Fashioned Vanilla Pudding

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singthepoems User ID: 6813874 134780
Reviewed Aug. 13, 2012

"Super easy to make and quite tasty. I used this today in a cake as a lighter version of pastry cream, and it worked really well."

MY REVIEW
revjoannrom828 User ID: 2607533 153179
Reviewed Sep. 15, 2011

"This was a great filling for my parents 50th Wedding Anniversary cake. You may want to double it though...I also added an additional tsp of vanilla because I love vanilla and using vanilla bean is even better."

MY REVIEW
Jody664 User ID: 1035171 207222
Reviewed Feb. 9, 2011

"This is exactly my mom's pudding recipe, just pared down. Very yummy. I had some leftover rice last week and mad this into rice pudding. Delicious and brings back very fond memories of home."

MY REVIEW
ctmom05 User ID: 981118 101596
Reviewed Apr. 28, 2010

"This pudding was a really good base for "cinnamon roll pudding."

I took a partial batch of homemade cinnamon rolls out of the freezer, chopped them up, and mixed them with the vanilla pudding, YUM!"

MY REVIEW
lorilovesbill User ID: 3727029 207221
Reviewed Feb. 25, 2010

"Really enjoyed this and will be making again tonght!"

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