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Homemade Vanilla Pudding (with flavor options)

Another one of my often used pudding recipes – this time for Vanilla. I have included options at the end for Nut Butter and Coconut variations as well.

Vanilla Pudding


2 3/4 cups 1% dairy milk

3/4 cup sugar

3 Tbsp cornstarch

1/8 tsp Kosher salt

2 large egg yolks

1 Tbsp unsalted butter

1 tsp pure vanilla extract


Add 2 1/2 cups of the milk to a heavy medium saucepan. Bring the milk to a boil.

Meanwhile, combine the sugar, cornstarch and salt in a large heat proof bowl. Mix the egg yolks and remaining 1/4 cup milk together. Whisk the egg mixture into the sugar mixture. Gradually ladle in 1/2 of the hot milk into the sugar mixture, whisking constantly.  Return this mix back into the saucepan, bringing to a boil. Cook for 1 minute, whisking nonstop.

Remove from the heat, whisking in the butter, then the vanilla.

Ladle into 6 custard cups and chill in the refrigrator for at least 3 hours, preferably all day. Each custard cup will be about 1/2 cup.


Nut Butter Pudding:

Omit the vanilla, salt and butter, stir in 1/4 cup nut butter of choice after the pudding is cooked.

Coconut Pudding:

Omit vanilla and butter. Replace 3/4 cup of the milk with 3/4 cup light unsweetened coconut milk. Stir in 1/2 cup toasted natural coconut after pudding is cooked.


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