You’ll never buy pudding from the grocery store again after you try this deliciously simple recipe!
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How many of you enjoyed a flimsy plastic cup of vanilla pudding during elementary school? I had them so often, that they didn’t seem like dessert anymore—that’s what the Gushers were for. Still, I’d slurp them down, until one day, my Mom stopped buying them. Honestly, I’d forgotten about vanilla pudding, until a friend made homemade chocolate pudding for a dinner party. And wow, if that didn’t just open the flavor floodgates. It was like the pudding from my youth, but only a million times better. And you know what would’ve been even more tasty? Vanilla pudding.
I’m a chocolate fiend, but for some reason, I prefer vanilla in my pudding over chocolate. It’s smooth, creamy, and bursting with real vanilla, emphasis on real. Unlike that store-bought stuff from my ’90s childhood, this recipe doesn’t have a goopy texture filled with artificial flavors, preservatives, and too much sugar. I bet you’ll love the way each spoonful melts in your mouth, as much as I do!
Is Vanilla Pudding Healthy?
It’s true that FFF offers a wide array of healthy dessert options. Well, this isn’t one of them. That said, I like to use whole, natural ingredients, like local, farm-fresh dairy and butter. Yeah, there’s a lot of sugar in this pudding, but at least you’re getting some calcium and protein!
To make a healthier vanilla pudding, substitute the whole milk with low-fat milk, or your preferred plant-based milk. For a completely vegan option, use a butter substitute, too. Reducing the sugar slightly or using a natural sweetener like honey or maple syrup may help too, though it will change the overall flavor.
And, as always, you could simply enjoy this dessert in moderation!
Vanilla vs. Vanillin
I’m no stranger to vanillin. I use it all the time. What’s vanillin? Basically, it’s imitation vanilla made from synthetic ingredients. In some recipes, vanillin is totally fine. After all, real vanilla is crazy expensive. But for this recipe? Go with the real stuff.
Pure vanilla extract is almost like a fine bourbon. It provides a rich, complex flavor profile with floral and woody notes that just can’t be replicated by vanillin. This vanilla pudding recipe calls for simple ingredients, so that means that every ingredient counts. You want the vanilla to stand out here, and using a high-quality extract elevates this deliciously simple dessert.
INGREDIENTS
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons pure vanilla extract
INSTRUCTIONS
Combine
Mix sugar, cornstarch, and milk.
Thicken
Cook until the mixture bubbles and thickens.
Flavor
Add butter and vanilla extract.
Chill
Refrigerate until set.
Devour!
FAQs & Tips
This pudding can be made ahead of time and stored in your fridge for up to 5 days.
If your pudding is too thick, gradually whisk in more milk until you achieve the desired consistency. If your pudding is too thin, mix more cornstarch with cold milk (or water) and whisk it into the hot pudding.
Yes, but you’ll need to adjust the measurements. Honey, maple syrup, and sugar substitutes like stevia all add different levels of sweetness.
Serving Suggestions
I love topping my vanilla pudding with whipped cream and a sprinkle of ground cinnamon. It’s also a great base for this Rum Pineapple Cake Trifle. Or serve it as a side with this decadent Gluten-Free Coffee Cake! I also enjoy dipping White Chocolate Biscotti and Chocolate Chip Cookies into the pudding! Of course, this pudding is also great all on its own with a freshly brewed cup of coffee.
For more delightful dessert options, try our Banana Pudding or this Healthy Frozen Strawberry Dessert recipe!
Ingredients
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons pure vanilla extract
Instructions
- In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Gradually whisk in the milk to ensure the mixture is smooth and free of lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 10-15 minutes.
- Remove the saucepan from heat. Stir in the unsalted butter and pure vanilla extract until fully incorporated.
- Pour the pudding into a serving bowl or individual dessert cups. To prevent a skin from forming on top, place a piece of plastic wrap directly on the surface of the pudding.
- Refrigerate the pudding until it is completely chilled and set, about 2 hours. Serve cold as a delightful dessert.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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