A delectable dessert.  There is no substitute for the butter.

Homemade Vanilla Pudding

milk

white sugar

cornstarch

salt

vanilla extract

butter

In medium saucepan over medium heat, heat milk until bubbles form at edges.  In a bowl, combine sugar, cornstarch and salt.  Pour into hot milk, a little at a time, stirring to dissolve.  Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon.  Do not boil.  Remove from heat, stir in vanilla and butter.  Pour into serving dishes.  Chill before serving.


This is a light and creamy pudding and delicious.  The only thing I did differently was to put the sugar, constarch, and salt in my saucepan first and then slowly added cold soy milk - stirring constantly. When well blended I turned on the burner and cooked until thickened. No lumps!  Another time I might add a little more vanilla.

I altered the recipe a bit, but my main complaint is that it was too sweet to eat (and I like sweets). I did not change the amount of sugar, but would cut it in half if I made this again. I did use only 2 Tbls. cornstarch, but added 1 egg yolk for thickening, richness, and color. I also added 1/2 tsp. cinnamon and a dash of nutmeg. The flavor and consistency was great, just way too sweet.

I used half &amp; half instead of milk.  I like my pudding rich and thick (spoiled by store-bought, I guess), so when it was thick enough to coat the back of a spoon I let it cool a bit, then whisked in 2 egg yolks and continued cooking &amp; stirring until it was thick enough that it divided to show a streak of the bottom of the pot when stirred.  Was great, exactly what I was craving.  Would make a good pie filling too.

The consistency of this pudding was the best thing about it.  Perfect thickness for pie or pudding.  I got lumps the first time I made it, so the 2nd time, instead of heating the milk first, I put the dry ingredients in the pan &amp; added the milk gradually while stirring, then cooked it, stirring constantly.  This prevented lumps.  Also it was too sweet for my taste so I cut the sugar to 1/3 cup.  I liked it better with less sugar, which was surprising because I am a huge sugaraholic.

I loved this! I put all of the ingredients except the butter in a lidded jar, shook to blend &amp; then proceeded with the recipe as written. I had a vanilla bean which added tons of flavor. I had no problem with it setting up too thick, it turned out perfectly. I even used 1% milk! I can't wait to try it using other flavors &amp; I might see how it freezes. Thanks so much for such a quick, easy, &amp; delish recipe!:o) 

This one is another winner! Whisking the mixture while cooking is the key and you don't have any lumps or cooked on piece and clumps from the bottom of pan! This is so easy and my favorite!! You have to try this!

Excellent and easy. I, too, used soy milk and it came out great. I disolved the corn starch in a couple of tablespoons of milk before adding it and that eliminated any problems with lumps. This would make a great custard topping for fruit, or any dessert.

This was good enough, but I did miss the richness  egg yolks provide. Should others decide to make this, looking over some of the reviews outlining a better, more traditional cooking method is advisable for guaranteed success.

This tasted too starchy.  I will keep using the Jell-o brand.

I would definitely give this 5 stars for ease and taste, but I gave it 4 because I didn't follow the directions exactly.  I, like others, whisked all the dry ingredients together before adding the milk, and then turned on the heat.  I've never been successful with cornstarch and hot liquid, so I knew I should mix it with the cold milk.  

Otherwise, great basic, simple, tasty, comfort-food.  Will definitely make again and keep as my stand-by homemade vanilla pudding.

I have never made a pudding without eggs and was pleasantly surprised how delicious and easy this pudding is. I doubled the recipe and used half for chocolate elairs, and because I had so much left over,I used the other half for rice pudding. Both were DELICIOUS!!! The pudding has a custard like consistency making it perfect for rice pudding. To make rice pudding, add desired amount of cooked rice to pudding and top with cinnamon. For a full recipe of pudding, I would suggest using 2 cups of cooked rice. If the pudding does develop lumps, pour the hot cooked mixture through a sieve.  For the most flavor, use real vanilla extract. Unlike some puddings, this pudding keeps its consistency very nicely. I highly recommend giving the recipe a try!! It has become a permanent addition to my recipe collection.  Thanks for sharing!!

Yummy yummy yummy. Thank you for keeping me from boxed puddings. Some notes of caution to first-timers though: 1) Over-cooking the flour will cause your pudding to become stickier and stickier, until it's like glue. Don't do that. Turn off the heat when it's reached a consistency a little looser than what you like. It should thicken up as you continue to stir away from the heat. If you heat it until it reaches a consistency you like, the cooled mixture will be over-the-top gluey and not as fun to eat (although, I had fun with it). 2) Eating it cold? You'll need to add more sugar. Eating it hot? A little sugar will suffice. 3) Try spicing it up with cinnamon, caramom, lemon juice or even cocoa powder (for chocolate pudding)! Hope all your puddings turn out. Thank you for the recipe!

I modified this one quite a bit observing the suggestions above and decided to try them all out in one recipe! A little different than Rosemary's Original but she still deserves credit! Thanks Rosemary!!! 
So, using the original as a base, I mixed in all ingredients while still unheated EXCEPT vanilla- I added that last after taking it off the stove at the end.. Mixing everything together at the beginning prevented lumps 100%, and cooked all the flavors together gorgeously. I added 2 egg whites and used 2 tblspn. of butter. To avoid the annoying 'film' when pudding cools, I filled the base of my sink with ice water and stirred until slightly chilled. The most mouthwatering vanilla pudding you've ever tasted!

Also, I separated the pudding in half, put the other half on medium low heat, and stirred in 2+1/2 tsp. coco powder, whisked it in, and 1+1/2 tblspn. Magic Shell Chocolate Sauce. Sounds crazy but OMG! The Perfect Chocolate Pudding. Chilled it the same way. ENJOY!!!

Lumps? I didn't get any lumps and I couldn't even find my whisk to stir it with...did the lot with a simple wooden spoon! Followed the recipe exactly as written and got a great pudding as a result. Easy. Perhaps a vanilla bean instead of extract would impart better flavour but this was good enough. I sprinkled nutmeg on top and served it still warm poured over a sliced banana. It was also great poured warm over the lemon cupcakes I'd just made. Yum!

This is SO good! AWESOME! I didnt change a thing- okay I fibbed. I didnt have real butter so I used butter flavoured crisco- so good! I had some warm and am cooling the rest. 
This definatly doesnt make 5 servings though- if you are a pudding lover like me. I ate the whole thing myself! It was that good!
I wish I would have found this recipe sooner, it would have gone down nicely a few weeks ago when I was suffering from mojor morning sickness!
BTW- I also tried a chocolate version 2tbs cocoa- double yummers! Tastes a little like an oreo!

All I could taste was sugar and corn starch! My 1 year old liked it *tastes better than baby food*... But I wont be making this again!

Good flavor, but the cornstarch lends a chalkiness. 

Delicious!!!  Took the suggestions of others and mixed my dry ingredients up first then added the cold milk, which was skim.  Added a dash of cinnamon and after waiting and waiting (and waiting :) ) for the pudding to set, found it far better than any store bought.  I'll make this often, only I will reduce the sugar by at least half the next time. Thanks!

I made this using coconut milk instead of regular milk and it was the best coconut pudding you will ever taste. The dry ingredients I added first with a bit of cinnamon and i stirred to break up all the lumps. Then turn the heat on and slowly add the milk while stirring. You can dress it up with a lil toasted coconut on top but it's also good without.

I never would have imagined this to be soooo easy!  It was wonderful, I used it as a filling to the cream puff cake - yummmmmmm

Great pudding! It did get clumpy after it thickened, but a good whisking solved the problem and yielded a nice, smooth consistency.

Not bad at all.. I added and extra 1/2 tsp vanilla. Used 1/3 cup sugar and only 2 TBSP cornstarch. This was the first time making pudding and I had no idea how easy it was. I'm never buying the box again. I'll use this recipe from now on.

Yummy, easy pudding. The problems people are having with the lumps can be solved by simply putting all the dry ingredients through a mesh strainer. That will elimate the flour/sugar lumps and be better absorbed by the milk. Also used 2 tsps of all-purpose flour to substitute for the corn starch and turned out fine.

Im not sure how this recepie got 4 stars...I would only give it one!  I followed this recepie and the suggestions of others who mixed the dry ingredients before cooking...and at first it looked promising but after it cooled for a couple hours I went to have some and it was runny as heck!!

This recipe initially looked a little bland, but it was great!  Very easy and very creamy.  This made two servings.  I tried it just as the recipe was written (I use soy milk), and would only give that 4 stars.  Then I tried it with cinnamon and raisins plumped in Ameretto, and it was FANTASTIC.

I began following the recipe using all the listed ingredients.  I also mixed the cornstarch with the cold milk first as others suggested.  Once the mixture thickened I decided the vanilla extract wasn't enough (probably would be better with a real vanilla bean), so I added a dash of almond extract.  This gave it a little extra flavor.  I was really craving some crème brulee, so after I cooled the mixture in dished , I sprinkled sugar on top and held them super close to the broiler until the sugar was bubbling.  They came out super goooooood!  Added some fresh mint from my garden and blueberries.  Easy to make, with ingredients you usually already have.  Definitely will make again!

This pudding is great because you can make it in the microwave. I literally stirred everything (even butter and vanilla) together in one glass bowl and cooked it on high in the microwave for 5 minutes, stirring every 1-2 minutes. I didn't cut down on the sugar but wished I would've. If you can't have dairy, this recipe turns out great made with rice milk!

Great pudding. It couldn't be easier or faster. I was really pleased with the texture and flavor and would describe the flavor to be nearly identical to Hagen Daaz vanilla ice cream. I made this exactly as the recipe states and had no problem at all with it setting up perfecly. Thanks Rosemary, for a great recipe that I'll make again.

Very sweet and had lots of corn-starch lumps.

This was great, I mixed the dry ingredients, added the milk then heated with a split and seeded vanilla bean.  Oh so good!  Rave reviews at the party tonight.

I used vanilla soy milk. We don't drink cow milk. The kids (6 and 2) LOVED IT!!  They cleaned the pot!  They would've ate it all if I hadn't already poured it over the banana's for after dinner desert. AWESOME 'VEGAN' vanilla pudding! (I used a butter 'substitute')

I cannot believe that so many people thought this to be one of the best pudding recipes.  Usually I am not disappointed with so many rave reviews.  However, this pudding tasted like extremely  sweet, jelled milk.
I wanted to give this recipe no stars, but the computer made me give it at least one, in order to enter my review.

A very yummy pudding.  As others have suggested, I mixed the dry ingredients in the pot, then added the milk and stirred until dissolved.  Then turned on the heat and stirred constantly until thickened.  You can also add 2 tbsp unsweetened cocoa powder to the dry ingredients for a delicious chocolate pudding.

This was very easy to make; it is currently setting up in my refrigerator, however, I decreased sugar to 1/3 c. and it was still way too sweet.  I am using this in a trifle and fear it will add too much sweetness.  I would make it again with even less sugar next time.

This turned out great, no problems with clumping.  We ate it warm (we needed breakfast lol) and it was wonderful, my kids are begging for more!  I also would say that it doesn't feed 5 people, (unless you eat it on something) we ate it plain and it fed 3 of us and smaller helpings at that.  I next time will probably cut the sugar down, but YUM YUM. . .just almost like my mom used to make.  (only her recipe had eggs in it)

Great - I did as many suggested and reduced the sugar to 1/4 cup, I increased the vanilla to 2 teaspoons and my grandchildren loved it.  Almost the same as my Homemade Chocolate Pudding recipe (just missing to cocoa).

A very good pudding recipe.  I would've given it 5 stars but the directions need to be amended to avoid lumps and in my opinion, it's too sweet once it cools down.  Cut down on the sugar and this would be a perfect pudding!  A good base for rice pudding as well.

nice and easy - I added a dash of cinnamon some cooked rice and a handful of raisens -Very Good and easy rice pudding

i just made this pudding using all of the suggestions from other reviewers...
add 1 egg to the milk (I used skim) decrease sugar to 1/3 cup decrease cornstarch to 2 TBS, 1/4 tsp salt, 2 tsp vanilla extract, 1/4 tsp cinnamin, 1/4 tsp nutmeg, 1 TBS butter.
I wisked the egg and milk together. Then mixed all dry ingredients together. I then poured enough of the milk egg mix into the dry ingredients to make a runny paste and wisked well. I then poured the rest of the milk egg mix into the pan and followed the rest of the directions in the recipe. It tastes great...still in the refrigerator chilling now though! EASY as box mix!

DEEE-LICIOUS! This pudding was setting up before I got the butter into it.  If you follow the recipe EXACTLY, you won't have any trouble.  Waiting for the milk to get hot before adding the sugar mixture is critical.  Also, be sure to SLOWLY add in the sugar/cornstarch.  I didn't have any lumps.  All in all, this pudding is delicious, easy to make, and economical.  Don't be afraid to try it.

Very quick and easy to make! I made it with 1c. evap. milk and 1c. 2%milk. Worked like a charm! All of the kids loved it over chopped bananas.


I didn't have any trouble with lumps, as I made sure to add the cold milk to the dry ingredients and bring all up to temperature together. I thought it was very easy and quite tasty. I used a whole vanilla bean instead of the extract so I had these lovely little specks. :-). 

This is a great recipe for a quick pudding.

A delicious, rich pudding. I served it over canned peaches and they compilimented each other very well. The peach syrup is also good mixed with it. Yummy!

I added half of the sugar and twice the vanilla, combined all of the dry ingredients and then added the milk, and this was absolutely the BEST pudding I have ever eaten!!

This is a good versital recipe. I make cream puffs for my diabetic grandfather and this year I used this recipe with splenda instead of the sugar free mix.I might try chocolate eclairs by adding cocoa to the mix. Thanks for sharing

This pudding is FANTASTIC!!  I just made it with the changes that other people suggested...cold milk into dry ingredients and I put a little cinnamon in it.  It was so delicious my two year old was licking it off the counter top!  I will be making this simple but delicious recipe again! 

Delicious!  I made the pudding to your directions and it came out perfect!  It is impossible not to keep licking the spoon!

Very good vanilla pudding.  To avoid lumps, place cold milk in the saucepan, add dry ingredients and whisk until lump free and then cook as directed.  If you like, place some fresh fruit in your dessert bowl and pour on the pudding.  Thanks Rosemary.

Excellent flavor.  Be sure to mix dry ingredients into COLD milk before heating.

Excellent!!! I prepare this for my kids, and the baby, 8 months really loves it. I add some chocolate, caramel, mashed bananas, or anything I have in the fridge to give them different flavours. So easy to make, and quick!

Really good stuff. I followed some reviews suggesting mixing the dry ingredients 1st, then adding cold milk.Came out great. No lumps due to my constant stiring. Let it get close to a boiling point, then remove it. It set up beautifully after a couple of hours. I even tried this with skim milk and only used 3/4 cup sugar, still was really good. My son crumbled vanilla wafers and put a couple bananas with this and almost ate all this.

Healthy Version: (See below for "lump" tips.) I substituted "Stevia in the Raw" for the sugar, light olive oil for the butter, and used 2% milk. I followed the directions exactly - no lumps. Tasted great, but a little sweet, even with the Stevia. I remedied this by adding a teaspoon of cocoa powder - perfect! A quick and tasty dessert with almost no fat or sugar, and no nasty aftertaste or chemicals. I can't wait to play around with other flavors, and I'm definitely going to try rice pudding! As for the lumps - I have 2 tips. Have the dry ingredients ready while heating the milk. Once the milk has scalded, remove from heat and gradually add the dry ingredients, whisking quickly. Return to heat and keep whisking until the pudding *almost* reaches a boil. Remove from heat, keep whisking for a few more minutes as the pudding cools a little. Immediately place a piece of plastic wrap on the surface of the pudding while cooling. This will prevent a skin from forming, and creating lumps when ready to serve. Enjoy!

Just made it and couldn't wait for it to cool. I agree with others, put the cornstarch in with the sugar and add cold milk. Whisk constantly because it goes from too thin to scorched quickly! I also recommend cutting back on the sugar. I thought it was way too sweet, which is why I gave it 4 stars. Next time I intend to try it with brown sugar instead to see if it will taste like caramel!

This is a great recipe! I've made it twice now, once making it as the recipe was written, and the second time I tried adding a bit of nutmeg and chopped peaches. It's fantastic both ways, although I find I end up adding an additional 1/2 to 1 tbsp of cornstarch to get it to the consistency that I like, and I reduce the sugar to 1/3 cup. As suggested by another reviewer, I just mix it all in a glass casserole dish and then cook it uncovered in the microwave, stirring every 90 seconds, for 5-6 minutes total. Thank you so much for posting this recipe, even my 3-year-old son (who hates anything soft or mushy) loves this pudding! :)

This is an excellent homemade pudding, me and my kids ate it warm, so I had to make more to refrigerate for after dinner!

great pudding my kids loved it, i added extra vanilla  extract to it made it even better....i didnt have any cornstarch so i substituted flour for it u just have to use double the flour that it calls for and i also mixed all the dry ingreadents together then whisked in the milk and vanilla in slowly cam out great!

Made it last night and loved it! Followed other reviewers suggestion of adding all dry ingredients and then cold milk, proceed to heat. Wonderful!

Very good basic pudding......easy....added chopped maraschino cherries. Will try with other fruits..

Better than boxed, almost as quick, and certainly cheaper than those little boxes of store-bought. I doubled the recipe, but added two yolks to enrich it a little (adds a bit of color, as well.) I also added about 1/8th teaspoon cinnamon. If you substitute or omit the butter and don't add seasoning or enrich it SOMEHOW, it is rather 'thin' in FLAVOR, not texture--sort of like the 'instant' puddings are (to my taste buds, anyway.)  Has a smoother texture than instant boxed puddings, however. Good recipe to use when eggs aren't available or a 'lighter' filling is desired rather than a full-flavored 'pudding'. I let it come to a full boil (JUST) rather than as directed and added the yolks from the beginning with the milk, then added the mixed dry ingredients to the milk mixture. Vanilla was added after removing the completely-cooked mixture from heat.

This is good, I made a couple of changes.  I only used 1/4 cup of sugar, added 1/2 tbsp more of vanilla.
Topped it off with a little cinnamon and it is a nice change from the homemade chocolate pudding I make.

This recipe was so easy and only calls for a few basic items.   I started with a small purchased pound cake, sliced, then cubed it into a large bowl. To this I added some fresh pineapple tidbits and a handful of coconut. I used the juice from the pineapple (approx. 1/3 cup) and drizzled over contents in bowl. When the pudding was prepared, I let it cool for about 10 minutes. In the meantime, I gently mixed above ingreds. in the bowl. Finally when pudding was lukewarm, I poured it over the cake/pineapple mixture and refrigerated for a half hour. Served it with whipped cream. It was so easy to prepare and versatile. Its a great way to use up berries or fruit and inexpensive but delicious. Better than a trip to the donut shop!

This was the perfect fix for my midnight sweet tooth =) I Followed the directions exactly, Except since so many other reviews noted that it might be a little bland I added just a dash of cinnamon and a very small dash of allspice to my dry ingredients before mixing in.  It gave it a homey flavor that was just right!  I had no trouble with the lumpiness mentioned by others....just don't allow the milk to get too hot and Slowly mix in the dry ingredients while Constantly stirring...and like any other stovetop pudding, Don't stop stirring until it's done! =) wonderful, thank you for the recipe

Tastes great and easy to make!  I just put all of the ingredients at one time and stir on a low/medium flame and I have no lumps.  Beats a box mix!

Yum! I thought this was great - I followed the suggested "no lump" method though rather than what is stated. I whisked together the dry ingredients, then added the milk, then heated until thick. So good! And very easy. I added raspberries as well and mixed them in. 

I give it a solid 4 stars. the starch clumped a little bit and took a really long time to thicken. I had to keep scraping the bottom of the saucepan. It was rich too. Really good as a simple desert. 

Looking for a healthy homemade pudding I could give to my 16 month old son.  Used full fat milk, half the sugar and double the vanilla, as others have suggested.  Mixed the dry ingredients first and then added the milk.  Wow, what a fantastic pudding!

As another reviewer suggested, I combined all the dry ingredients and added the cold milk ~ No lumps!  I also reduced the sugar by 1/3, and it was still plenty sweet.

I made this while watching a season five episode of DS9. I couldn't wait for it to finish solidifying in mon fridge. It tastes heavenly and like my ex-wife, when it is warm and gooey still. Try it! Next time I am going to inject it into some chocolate cake!!

I made this with some changes that were suggested by others and from my own experience (you never mix cornstarch into a hot liquid):  Whisking cold milk into dry ingredients, doubling the vanilla, and cutting down on the sugar.  I thought the taste was very good, however, I prefer the extra richness that adding egg yolks bring so I'll probably stick with my other recipe.    

I did as others suggested and added all dry ingred. to the pot before adding the milk.  I had no problems with lumps.
I used 1/3c vanilla sugar, not 1/2c as the recipe called for.  It really would have been too sweet.  Other than that, I followed the recipe.  I used fat free milk and the pudding tasted quite rich. 
I poured all of the pudding into one large bowl - which was a big mistake.  Take the time to make single servings.  You'll enjoy it much more.

I loved it and sodid my 14 year old son!!  It was easy and I had no problems with lumps. It was smooth as silk and I followed the directions.  I never stopped whisking through the cooking process.

i had some trouble with this recipe.  the pudding would not thicken, even after being refrigerated for an hour.  i tried more cornstarch, but it still did not thicken.  it had a good flavor, although it was more of a vanilla milk than a vanilla pudding.

I love this recipe.  I too, had a little problem with lumping the first time I made it, but now I've got it down.  It's so rich, smooth and creamy.  My kids love it!!

It's an okay recipe. Nothing beats old fashioned eggs and heavy cream, but if you are looking for a quick and easy way out... this is the recipe for you.   This recipe lacks richness. There is not much fat, so I used heavy cream. Btw, if you add choc powder to the dry ingredients, or chocolate chips at the end with the van, you end up with a very thick hot chocolate, or you can call it chocolate pudding.

Very good pudding recipe, although being a college student with limited resources, I had to substitute flour for cornstarch... still turned out very good... next time I'll have to try it the correct way!

Just a tad too sweet, but very simple to make! Light and smooth. Never buying pudding mix again!

no lumps excellent flavor and even doubled the recipe thanks

So much awesome. I solved the "lumpy" problem by making a bechamel first, then dumping in the sugar, then using an electric mixer in the pot while I sprinkled in the rest of the flour for roughly a decade. But it turned out amazing! Also? Skipping the vanilla and adding 1/4 cup of cocoa powder magically turns it into awesome chocolate pudding! Can't wait to try strawberry jam in it. :-D

Very easy and good...... I folded in some cooked white rice to make rice pudding. It took maybe 10 minutes to make.

I used this as a base for rice pudding, it was delicious

My grandson Anthony and I were preparing to make Grandpa a bowl of banana pudding, and found we didn't have our usual box of vanilla pudding in the cabinet.  So we got brave and decided to make the pudding from scratch and used this recipe.  Anthony and I agree that this pudding should get 5 stars, it is easy and tasty!  We used a wire wisk for stirring and got no lumps!  (Grandpa says he would give it 6 stars if he could!)

Wow! I followed the  suggestion  of adding all of the dry ingredients first, and it turned out great! I also only added 1/4 cup of sugar, and the sweetness was perfect! The only thing I would do differently next time I make this would be to add another teaspoon of vanilla, and some cinnamon and nutmeg. I will definitely make this again!

Turned out great! I mixed the dry ingredients and then whisked in the milk before turning the heat on. No lumps!!

Made this recipe twice this week, the first time just as the recipe says :( and nobody at home liked this!! the second time I added 6 egg yolks, substituted a vanilla bean for the vanilla extract and cut down on sugar a little bit.... yummy!!!!!! egg yolks help to thicken your pudding and give a great flavor/texture!!

This is now our family's favorite vanilla pudding recipe.  To prevent lumps:  mix dry ingredients first.  Then pour cold milk and whisk until thoroughly mixed BEFORE turning on the heat.  We decreased sugar.  The pudding was so smooth, creamy, and yummy!

Our favorite way of serving vanilla pudding is warm from the stove with sliced bananas and a bit of half &amp; half.  

Not sure why so many people had trouble with this recipe. I followed Rosemary's directions exactly and got puding, just like I thought I would. Not opaque (white because there's no added coloring), not lumpy, not runny. Just pudding. I used it to make peanut butter cream pie and did add a little yellow food coloring so that the pie didn't look too one-colored but it was totally perfect as it came out of the fridge after cooling. Only 4 stars because it was a bit sweet for me, but my son loved it as it is written.

I printed this recipe back in 2004 and have used it so often as it is the BEST and SIMPLEST recipe I've ever found!!It is exactly what hits the spot when you are looking for the perfect vanilla pudding. Sorry it took me so long to post a review. Thank you so much Rosemary!! :)

This is a GREAT recipe! My first time making pudding and it almost went off without a hitch. I would suggest though, adding all ingredients to cold milk to prevent bubbles. It works better for me.

I'm only giving 4 stars instead of 5 due to the appearance.  It looked like very white, thick milk.  I thought the dark vanilla and the yellow of the butter would of tinted it at least. We didn't garnish it with anything and kids had it gone before it could fully cool.  They loved the taste but not the look.  Next time I may add a drop of food coloring for the kids  VERY SIMPLE VERY GOOD.  It's a keeper.  The only change that I made was in how I combined the dry and wet ingredients to prevent lumps before heating.  This took longer but was well worth it.

My husband was craving something sweet but didn't want chocolate. This was perfect! Ingredients that  you always have on hand and super fast to make! I as mentioned before put all dry ingredients in the pan, whisked together and added the milk 1/2 cup at a time until blended ... voila no lumps! I added the butter and vanilla at the end and this was devine! Thanks for a great recipe!

Wonderful! This is what pudding used to taste like. I also mixed the dry ingredients in the saucepan and then added the milk. Then heated. It turned out great! No lumps.

This tastes of something from my childhood.  It really took me back.  Could do with a little less sugar, but overall, AWESOME!

I just made this and it turned out great! I tweaked it by adding all the dry ingredients first in the pan, added the vanilla to the milk, and then combined before heating. I wanted a vanilla pudding for banana pudding and so far, so good!

When I put this pudding in the refrigerator to cool, it solidified, the way that Jello does. Will make again, but will just let it cool slightly on the counter instead.

I have never liked store bought instant vanilla pudding - But this does not compare!  Is was very good - I took the advice of others and did all the dry ingredients 1st plus used less sugar, added some cinnamon and nutmeg and it came out surprisingly good (considering I don't usually eat vanilla pudding! lol)

This recipe is amazing.  I took the advice of someone else and put my dry ingredients into the pot first and slowly wisked in the milk then kicked up the heat.  Turned out smooth and delicious. I added and extra half a teaspoon of vanilla. Great recipe!  You could even cut back on the sugar too and it would still  be good

See how to make rich, delectable vanilla pudding from scratch.

homemade vanilla pudding

Cook Time: 20 minutes

Total: 1 hours

Servings: 5

Cost: $4.15 /serving

Author : Rosemary

Ingredients

Instructions

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