Ingredients for Vanilla Pudding From Scratch
- 2 large egg yolks
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 2 cups whole milk
- Vanilla Extract
- Whipping Cream
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How to Make Vanilla Pudding From Scratch
- Whisk together egg yolks, 3 tablespoons of milk, sugar, and cornstarch in a small saucepan until completely smooth. A wire whisk works best.
- Gradually whisk in the remaining milk until the mixture is smooth and lump-free.
- Cook over medium heat, stirring constantly, until the pudding comes to a rolling boil. This will take about 5-7 minutes.
- Remove from heat immediately. The pudding will continue to thicken as it cools.
- Pour the pudding into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
- Stir the pudding frequently as it cools to maintain a smooth consistency.
- Once the pudding is completely cool, gently fold in the whipped cream using a rubber spatula.
- Spoon the pudding into individual serving bowls.
- Top with fresh fruit salad or your favorite sauce, if desired.
- Refrigerate for at least 2 hours before serving for optimal flavor and texture. Will keep in the fridge for up to 24 hours.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
34g
Fat
57g
Carbs
6g
