Vanilla Pudding
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups half-and-half or whole milk
- ⅔cup sugar
- Pinch of salt
- 1vanilla bean or 1 teaspoon vanilla extract
- 3tablespoons cornstarch
- 2tablespoons unsalted butter, softened (optional)
Nutritional analysis per serving (4 servings)
404 calories; 23 grams fat; 14 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 0 grams dietary fiber; 40 grams sugars; 5 grams protein; 131 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod. Cook just until mixture begins to steam.
- Step 2
Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps. Fish pod from pot and discard. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in butter and vanilla extract, if using.
- Step 3
Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls. Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin. Refrigerate until chilled, and serve within a day, with whipped cream if you like. Whisk to remove lumps if needed.
- To make chocolate pudding, shave or finely chop 2 ounces bittersweet chocolate. Stir into pudding with the butter.
Private Notes
Comments
I agree, less sugar is sweet enough. 1/2 cup or less. So comforting and delightful! Enjoyed with fresh berries in summer, will enjoy plain or with toasted coconut in cooler months.
I prefer puddings not too sweet, and to hold shape so can top them and not have it disappear, so I increased cornstarch to 1/4 cup, decreased sugar to 1/3 cup, and with that it works out great. Served it with strawberry rhubarb sauce (rhubarb cooked with some grocery store strawberries that were a bit crunchy with just enough sugar to balance the sweet/tart with the creamy sweet of the pudding. Made a great midweek dessert - add a cookie and a parfait glass for a nice end to a company meal.
I just made this with coconut milk, and it came out great - delicious coconut-vanilla flavour combo.
I made this according to instructions using 2% milk. It was way too sweet and never really thickened. I’m not sure what the problem was.
The recipe needs to state how thick it should get before pouring it out. It started to thicken, per the recipe, but during the next stage at low heat it got no thicker, despite cooking it for another 20 minutes. It set somewhat overnight, enough for the trifle I was making. But next time I would use more cornstarch. Still, it tasted great (1/3 cup sugar).
I needed to double the cornstarch