Homemade Vanilla Pudding

Welcome back to the second post of my back to the basics series.  I know it has been a little while since I have posted in this series but I am back at it!!  I wanted to bring you this homemade vanilla pudding.  (Remember these posts will be text heavy and are meant for the novice baker.  So if you are beyond that point just scroll on down for the recipe, thanks.)

This recipe really is simple to make and tastes so much better than any store bought mix.  Yes, it may take a little longer to whip up than the boxed mix but it is totally worth it.  The taste alone is so much better and you can pronounce all the ingredients in this pudding.

So, let’s jump into this recipe, shall we?!  Don’t be intimidated by homemade pudding, if you know how to whisk you can make pudding.  You will also learn how to temper your eggs.  This is a process by which you add a small steady stream of hot liquid into beaten eggs.  This way you don’t end up with scrambled eggs in your pudding.  That wouldn’t be very good, trust me!

To start this recipe you will need to stir together the sugar and cornstarch in a large saucepan.  Make sure there aren’t any clumps of cornstarch.  Next, stir in the milk and cream until well combined.  Set aside for the moment.  In a medium sized bowl beat the egg yolks until combined and set aside.
This Homemade Vanilla Pudding is a simple dessert to make. Dress it up with some cut fruit and homemade whipped cream for an extra special treat!


  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • pinch of salt
  • 2 cups milk I prefer whole but 2% will also work
  • 1 cup heavy whipping cream
  • 4 large egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla


  1. 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.
  2. In a medium sized bowl gently beat the eggs until combined. Set aside.
  3. 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.
  4. ..........................................

for full instruction please see : www.countrysidecravings.com

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