vanilla pudding

This creamy and flavorful Homemade Vanilla Pudding couldn&#039;t be easier or more delicious! Serve this pudding on its own or with cookies, berries or whipped cream.

Easy Homemade Vanilla Pudding

sugar

cornstarch

salt

milk

unsalted butter

vanilla extract

In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking occasionally (every minute or two), until the mixture is bubbling all throughout (this took 7-8 minutes for mine). Once bubbling, continue cooking for one to two additional minutes, whisking once or twice, but not too vigorously (this can break down the binding properties). At this point the pudding should be thickened but still pourable, it will thicken more as it cools.

Remove from heat and whisk in butter and vanilla extract. OPTIONAL, to remove lumps: Place a fine mesh strainer over a large heatproof bowl. Pour the mixture through the strainer and into the bowl. Skip this step if you don&#x27;t notice any lumps in your pudding.

Transfer the pudding into a large bowl or into individual serving bowls. Cool until it is lukewarm, then cover with plastic wrap. Refrigerate for several hours or until chilled.

https://embed.mediavine.com/videos/oudrd8dbwy3x8fsnxxvk

This creamy and flavorful Homemade Vanilla Pudding is easy and delicious! Serve alone or with cookies, berries or whipped cream.

Homemade Vanilla Pudding

This homemade vanilla pudding is a classic, simple dessert recipe. Made in minutes from just a few ingredients, this vanilla pudding is rich and flavorful - perfect for serving as a dessert to guests or to just enjoy yourself!

eggs

Pour the milk into a medium-sized pot and...

Pour the milk into a medium-sized pot and place it on the stove, but don't turn it on yet.

Separate the eggs and add the egg yolks...

Separate the eggs and add the egg yolks to a medium-sized bowl. You can use the egg whites for another recipe such as coconut macaroons or cinnamon stars.

Add the powdered sugar to the egg yolks...

Add the powdered sugar to the egg yolks in the bowl and mix everything with the normal beaters of your electric mixer until creamy and lighter in color.

Add the cornstarch and the same amount of...

Add the cornstarch and the same amount of milk from the pot. Mix again using your electric mixer until everything is well combined. Set the mixture aside.

Returning to the pot of milk on the...

Returning to the pot of milk on the stove, add the vanilla extract and whisk regularly while bringing the milk to a boil.

Wait for your milk to boil, then immediately...

Wait for your milk to boil, then immediately remove it from the hot burner. Pour the egg-sugar-cornstarch mixture into it while whisking constantly.

Place the pot back onto the hot burner...

Place the pot back onto the hot burner and let the mixture simmer for 1-2 minutes until it has thickened. Whisk constantly.

Pour or ladle the pudding into three small...

Pour or ladle the pudding into three small bowls.

Let the pudding cool. You can decorate it...

Let the pudding cool. You can decorate it with fresh fruit and/or whipping cream before serving.

Cold Banana Pudding Parfaits

(3.4 vanilla pudding mix

milk (any kind)

sweetened condensed milk

(8 oz) container Cool Whip

Nilla wafers (15 for regular sized)

banana

In the bottom of 3 glass jars, neatly arrange the wafers (about 6 mini or 3 regular per jar). They can overlap.

In a bowl, briskly whisk milk and instant pudding.

Add sweetened condensed milk and 4 oz. of Cool Whip. Whisk until smooth.

Pour the mixture over the wafers.

Add more wafers and now add bananas on top.

Finally, with the remaining 4 oz. of Cool Whip, put a healthy dollop on top of each parfait and finished with some crushed wafers. Enjoy!

It goes without saying that you'll want to whip up this creamy, soothing dessert for National Vanilla Pudding Day on May 22, but don't be shocked if you find yourself serving up bowlfuls of homemade Vanilla Pudding all year long! This Vanilla Pudding recipe is quick to prep and will probably be gobbled up just as fast. It's also easy to customize with different flavors.

Vanilla Pudding

egg yolks, slightly beaten

butter, softened

vanilla

In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.

Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

A make ahead mix for when you need pudding

DIY Instant Vanilla Pudding Mix

dry milk powder

vanilla beans

In a medium bowl, whisk together the sugar, cornstarch, milk powder, and salt; set aside.

Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and again whisk well to evenly combine, using a fork or the back of the spoon to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.

Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Seal it, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place.

To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Let sit for at least 5 minutes before serving. Store leftovers in an airtight container in the refrigerator.

This Homemade Vanilla Pudding is a simple dessert to make. Dress it up with some fresh cut fruit and homemade whipped cream for an extra special treat!

milk (I prefer whole but 2% will also work)

heavy whipping cream

butter

In a large saucepan combine the sugar and cornstarch until smooth and has no lumps.  Stir in the milk and cream until well combined.  Set aside.

In a medium sized bowl gently beat the eggs until combined.  Set aside.

Place the saucepan of milk and sugar on the stove and cook over medium to medium low heat.  While cooking whisk constantly to prevent any lumps.  Cook while whisking until it starts to thicken and remove from heat.  Pour at least half of this mixture in a steady SMALL stream into the beaten yolks.  While you are pouring whisk constantly to prevent your yolks from scrambling.  This process is called tempering.  Now you may pour the egg mixture back into the saucepan.

Return this to the heat and cook until it has thickened into a nice pudding like consistency.  It will also thicken a little more as it cools.  Remove from heat and stir in the butter and vanilla.  Place in a heat safe container and cover the top with plastic wrap.  (place the plastic wrap directly on top of the pudding) This will help prevent a skin from forming on top of the pudding.  Refrigerate for at least 2 hours before serving.

My grandma's staple summer dessert - icebox cake with simple layers of graham crackers and vanilla pudding, topped with Cool Whip and graham cracker crumbs.

Grandma's Icebox Cake

vanilla pudding mix

box graham crackers (approximately)

container Cool Whip

In a large bowl, whisk together the pudding mix with the milk for 2 minutes. Set aside for 5 minutes to thicken.

Line the bottom of a 9x13-inch pan with graham crackers (you may need to use halves or quarters to fill in spots).

Spread half of the pudding over the layer of graham crackers. Add another layer of graham crackers on top of the pudding, then spread with the remaining pudding. Top with a final layer of graham crackers and spread the Cool Whip evenly over top. Crush 1 graham cracker into crumbs and sprinkle over the Cool Whip.

Cover and refrigerate until cold and set, about 3 hours, or overnight. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

Buttery and sweet, this easy Vanilla Pudding is super simple to make from scratch!

The Very Best Vanilla Pudding

half and half

brown sugar

vanilla bean paste

corn starch (add an extra tablespoon for a thicker consistency.)

In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil).  Add both sugars and vanilla.  Cook until the sugar is completely dissolved, stirring constantly to prevent scalding.

Stir in the butter until melted. In a small bowl, whisk together the remaining half and half with the cornstarch.

Slowly add the cornstarch mixture to the half and half whisking constantly. Continue cooking until the mixture has thickened and coats the back of a spoon.

Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.)

Refrigerate for 2 hours or up to 24 hours.

Vanilla and Chocolate Pudding - a quick pudding that can be served warm in cold days or chilled in the summer days, with fruits, nuts or grated chocolate on top.

Vanilla and Chocolate Pudding

(70 grams) sugar

(30 grams) cornstarch

tsp (2 grams) salt

⅔ cups (640 milliliters) milk

tsp (10 grams) vanilla extract

(100 grams) sugar

(40 grams) cocoa powder

tsp (5 grams) vanilla extract

In a medium bowl mix together sugar, cornstarch and salt, If making chocolate pudding add the cocoa powder too. In another bowl beat egg and add 2/3 cup (160ml) milk and stir well. Gradually add milk mixture over the cornstarch mixture and whisk to dissolve well. Set aside while you heat the rest of the milk.

In a medium sized sauce pan bring the rest of the milk (2 cups-480ml) to a boil.

Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it over medium heat and cook stirring constantly until the mixture thickens, about 3 minutes. Remove from heat and stir in vanilla extract. Only if needed you can strain it to be sure no lumps have formed. 

Repeat the step 2 with the chocolate pudding in case you make both. 

Pour the pudding into six serving dishes, place plastic wrap directly on surface of pudding and chill for at least 2 or 3 hours or serve warm. You can serve with nuts or grated chocolate or fresh fruits. 

https://www.youtube.com/watch?v=kF2B7qgnUpw

Vanilla and Chocolate Pudding - an easy recipe for a comforting homemade pudding that can be served warm in cold days or chilled in the summer days, with fruits, nuts or grated chocolate on top.


To print the recipe check the full recipe on my blog: 
https://www.homecookingadventure.com/vanilla-and-chocolate-pudding

#vanillapudding #chocolatepudding #homemadepudding

Ingredients
Makes about 6 servings
Vanilla Pudding
1/3 cup (65g) sugar
1/4 cup (30g) cornstarch
1/4 tsp (2g) salt
2 2/3 cups (640ml) milk
1 large egg
2 tsp (10g) vanilla extract
Chocolate Pudding
1/2 cup (100g) sugar
1/3 cup (40g) cocoa powder
1/4 cup (30g) cornstarch
1/4 tsp (2g) salt
2 2/3 cups (640ml) milk
1 large egg
1 tsp (5g) vanilla extract



1.In a medium bowl mix together sugar, cornstarch and salt, If making chocolate pudding add the cocoa powder too. In another bowl beat egg and add 2/3 cup (160ml) milk and stir well. Gradually add milk mixture over the cornstarch mixture and whisk to dissolve well. Set aside while you heat the rest of the milk.

2. In a medium sized sauce pan bring the rest of the milk (2 cups- 480ml) to a boil. 

3. Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it over medium heat and cook stirring constantly until the mixture thickens, about 3 minutes. Remove from heat and stir in vanilla extract. Only if needed you can strain it to be sure no lumps have formed. 

4. Repeat the step 2 with the chocolate pudding in case you make both. 

5. Pour the pudding into six serving dishes, place plastic wrap directly on surface of pudding and chill for at least 2 or 3 hours or serve warm. You can serve with nuts or grated chocolate or fresh fruits. 


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The Best Vanilla and Chocolate Pudding Recipe

The hardest thing about making vanilla pudding from scratch is not eating it all at once. Drop the instant pudding mix and try this recipe!

sugar (0.12)

Tbsp corn starch (0.09)

tsp vanilla extract (0.87)

Tbsp butter

Add the sugar and cornstarch to a medium-sized pot. Mix them together and set the pot over medium heat.

Add the milk and stir constantly until it comes to a boil. Continue stirring for 1 minute longer.

The milk should be thick enough to coat the back of wooden spoon. Take the mixture off the heat.

Beat the egg yolks. Whisk one tablespoon of the hot milk into the beaten egg yolks.

Continue to whisk in the milk, tablespoon by tablespoon, until the egg mixture is very warm.

Set the remaining pot of milk over medium heat and whisk in the warmed egg mixture. Bring the pudding to a boil while stirring constantly. Continue stirring for 1 minute longer.

Take the pudding off the heat. Add the vanilla and the butter. Stir until the butter has melted.

Strain the pudding through a fine mesh sieve.

Add the strained pudding to a large bowl. Serve warm or cover with plastic film touching the pudding&#39;s surface and store in the refrigerator until the pudding has cooled.

Berry Icebox Cake is the perfect summer dessert. The icebox cake is easy to make and is a refreshing recipe any time of year, but especially for summer gatherings, barbecues, and family events.

Berry Icebox Cake

strawberries (washed and sliced)

blueberries (washed)

Jell-O Instant Vanilla Pudding

whipped topping

cream cheese (softened)

box of Graham crackers

Add the instant pudding to a large bowl.

Pour the milk into the bowl and mix...

Pour the milk into the bowl and mix until pudding thickens.

Add 12 oz. of whipped topping to the...

Add 12 oz. of whipped topping to the bowl and mix together.

Next, add the softened cream cheese to the...

Next, add the softened cream cheese to the bowl and mix until well blended.

Spread a couple of spoonfuls of whipped topping...

Spread a couple of spoonfuls of whipped topping on the bottom of a 9" x 13" casserole dish (reserve the rest for the top of the dessert).

Add the first layer of Graham crackers over...

Add the first layer of Graham crackers over the whipped topping (about eight crackers).

Spread one-third of the cream cheese mixture over...

Spread one-third of the cream cheese mixture over the Graham crackers. Top with several rows of strawberries and blueberries.

Line again with Graham crackers, then cream cheese...

Line again with Graham crackers, then cream cheese topping, then berries.

Line once more with Graham crackers.

Top with the remainder of the cream cheese...

Top with the remainder of the cream cheese topping.

Add the remainder of the whipped cream and...

Add the remainder of the whipped cream and spread it out, covering the dessert. Line the top with strawberries and blueberries.

Refrigerate for at least four hours to help...

Refrigerate for at least four hours to help soften the Graham crackers.

https://mediavine-res.cloudinary.com/video/upload/dmzocypx5fwg5nfjkj77.mp4

This list of the 23 best half-and-half recipes are just what you need to help you use up the last little bit of half-and-half left in the carton!

23 Easy Half-And-Half Recipes To Help You Use It Up

French Toast

Iced Coffee

Cream Of Mushroom Soup

Mac u0026 Cheese

Ice Cream

Italian Soda

Panna Cotta

Mashed Potatoes

Chicken Alfredo

Scrambled Eggs

Broccoli And Cheddar Mini Frittatas

Chicken Lazone

Carrot Cake

Cheesy Garlic Spaghetti Squash

Cream Pie

Creamy Pink Lemonade

Broccoli Cheese Soup

Lemon Parmesan Chicken

White Russian

Creamy Garlic Sauce

Clam Chowder

Tres Leches Cake

Pick a recipe from the list above

Click the recipe name and visit the website

Collect the ingredients and cook the food

Enjoy – don’t forget to leave a review

https://www.youtube.com/watch?v=09XSpsbj6Ac

How to Make Half And Half - Homemade Substitute Recipe

Creamy, homemade vanilla pudding, made with just a few simple ingredients including vanilla bean, this pudding is like the grown up version of your childhood pudding cups.

vanilla bean (or 2 teaspoons vanilla extract)

granulated sugar

cornstarch (or arrowroot powder)

whole milk

heavy cream

*If your vanilla bean has dried out, grind it up in a mortar and pestle, then add in 20 grams of the total sugar and grind again. If it hasn&#39;t dried out or you plan to use vanilla extract - continue reading.

In a small sauce pot, whisk together the cornstarch, sugar, (vanilla sugar if made) and salt.

Pour in 125 milliliters of milk and whisk to combine. Then pour in the remaining milk and heavy cream and whisk again. *If using a fresh vanilla bean, use a knife to cut it in half lengthwise. Then, use the top or dull side of the knife to scrape the vanilla out of the bean and into the pot.

Place the pot over medium heat and whisk. Continue to whisk until the mixture starts to bubble and thicken. If it starts to bubble vigorously, turn the heat down. Whisk and cook for about 2-3 after the mixture has started bubbling and thickening.

Remove the pot from the heat. *If using vanilla extract, add it in now.

Cut the butter into 3 pieces. Then, add in the butter and whisk again until the butter has fully melted.

Cook the Pudding

Pour the pudding through a strainer into a large bowl to get any big vanilla bits out.

Divide the pudding into 5-6 small bowls or glasses for serving.

Lay a piece of plastic wrap over the surface of each pudding and place in the fridge to chill for a minimum of 2 hours but up to overnight. Chilling time will vary depending on the size of your serving dishes.

Straining and Serving

Top 19 vanilla pudding recipes from across the web

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Top Tags

Easy Homemade Vanilla Pudding

Homemade Vanilla Pudding

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Homemade Vanilla Pudding

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23 Easy Half-And-Half Recipes To He...

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Southern Vegan Banana Pudding (Glut...

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