The Best Vanilla Pudding

Have you ever made vanilla pudding at home? And I don’t mean the stuff that comes out of the box, I mean completely from scratch! You will love this recipe – in no time at all you can have your very own homemade pudding and it will be the best you’ve ever had, trust me. Pudding is one of those things that I grew up with. I’ve always loved it, there are so many varieties! Vanilla pudding, chocolate pudding, rice pudding, you name it, I’ll eat it. Quick to put together, even quicker to disappear. It might sound plain, but when you serve it with some berries like I did, you’ve just made an exquisite dessert in only 20 minutes.

Milk – You can use any milk of your preference, but I wouldn’t recommend skim milk or low fat milk, 2% or 3% would work best. Cornstarch – You can substitute with flour for a thickening agent – just make sure you are doubling the amount of flour in place of cornstarch. Sugar – Feel free to reduce the amount of sugar a bit if you choose, I’ve made it with half the sugar and it’s still sweet enough and delicious. Salt – To taste. Egg – Large egg. Butter – I used unsalted, you can use salted butter, but then don’t add anymore salt to the pudding. Vanilla – I used vanilla extract, you can also use vanilla paste if you wish.

How to Make Vanilla Pudding

How to serve

You can really add whatever you’d like to your pudding! Just make sure to let it cool completely before serving. I love mine with fresh berries – strawberries and blueberries are my go to. You can even add your pudding to other desserts – layer or mix it into a cake, add it to a trifle like my angel berry trifle, or make a parfait – the choice is yours! However you choose to serve your pudding, guaranteed it’s going to be delicious.

Leftovers

Store leftover vanilla pudding covered in the refrigerator, it will last for up to 7 days! Perfect to reuse for parfaits or snacks during the week.

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