Homemade Vanilla Pudding

  • Recipe By
  • Published Jun 8th
  • Ready In1h
  • Servings5
  • Calories167
A delectable dessert. There is no substitute for the butter.

Homemade Vanilla Pudding Ingredients

The following are the ingredients needed to make delicious Homemade Vanilla Pudding for 5 servings:

  • 2 cups milk
  • 1/2 cup white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

Homemade Vanilla Pudding Cooking Instructions

  • Prep-
  • Cook20m
  • Ready In1h

The time needed to cook this Homemade Vanilla Pudding is about 20 minutes , and you can serve your Homemade Vanilla Pudding within 1 hour . The following are the steps to cook Homemade Vanilla Pudding easily:

  1. 1 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.

Nutrition Facts

Per Serving: 167 calories; 4.2 grams of fat; 29.1 grams of carbohydrates; 3.3 grams of protein; 14 milligrams of cholesterol; 173 milligrams of sodium.

  1. Apr 11th 2008

    I loved this! I put all of the ingredients except the butter in a lidded jar, shook to blend & then proceeded with the recipe as written. I had a vanilla bean which added tons of flavor. ...

  2. Feb 5th 2007

    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 ...

  3. Oct 24th 2006

    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!! ...

  4. Apr 7th 2006

    Yummy! I love this recipe because it doesn't use eggs, which are, (to be perfectly honest!), a bit of a pain when making home-made puddings. TO AVOID LUMPS, do not follow the directions as ...

  5. Feb 27th 2004

    THis is a basic pudding.I have read all the troubles people have been having with 'lumps' I did NOT follow the recipe as written. Everytime I have had to use cornstarch to thicken, and to ...

  6. Jun 4th 2003

    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 - stirr ...

  7. Feb 14th 2003

    I used half & 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, the ...

  8. Oct 25th 2002

    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. T ...

  9. Sep 24th 2002

    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, ...