Homemade Vanilla Pudding

Homemade Vanilla Pudding

440
Rosemary 3

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

1 h servings 167 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

440
  1. 504 Ratings

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Most helpful positive review

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 add ...

Most helpful critical review

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 ...

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 add ...

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 wri...

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 ...

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 ...

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, then whiske...

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 p...

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. I had n...

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...

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 ...