Ingredients for Vanilla Pudding
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How to Make Vanilla Pudding
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, and 3 cups milk.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
- In a separate bowl, whisk 2 large egg yolks.
- Temper the egg yolks by slowly whisking in 1/2 cup of the hot milk mixture.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook for 1-2 minutes, whisking constantly, until the pudding thickens further.
- Remove from heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract.
- Pour pudding into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled.
- For chocolate pudding/pie: Add 2 ounces of unsweetened chocolate to the milk mixture in step 1.
- For butterscotch pudding/pie: Replace 3/4 cup granulated sugar with 3/4 cup firmly packed light brown sugar and 1/4 cup granulated sugar.
- For banana pudding or layered banana pie: Layer chilled pudding with sliced bananas in a serving bowl or pie crust. Top with whipped cream or meringue as desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
120g
Fat
25g
Carbs
13g
