When ready to serve, whisk until smooth and pour or spoon into two bowls. Ingredients cup sugar tablespoons cornstarch teaspoon salt cups milk large egg yolks, slightly beaten tablespoons butter, softened teaspoons vanilla. Pour the mixture through a fine mesh strainer set over a glass bowl.Ĭover the bowl with plastic wrap, pressing the wrap right onto the surface of the pudding, and chill for at least 3 hours. Turn on the heat to medium as you whisk together the milk and egg yolks.Īdd the brown sugar, cornstarch and salt and continue whisking for 5 minutes or so, or until the pudding thickens and starts bubbling.Ĭook for a minute or so more, continuing to whisk, then remove from the heat and whisk in the vanilla. Separate the eggs, discarding the whites and pouring the yolks into a medium saucepan with the milk. (scroll down for the printable recipe card) Easy Homemade Vanilla Pudding (makes about two cups)Ģ cups whole milk (you can use 2% but whole milk makes a creamier end result)Ģ fresh eggs ( you can substitute 2 duck eggs, no problem!)ġ/2 teaspoon vanilla bean paste (you can sub in vanilla extract, but you won't get the nice flecks) Bake at 400✯ for 40-50 minutes or until the top is browned. Pour mixture into a greased 9×13 casserole dish. Add the vanilla extract and nutmeg, then mix in the two types of corn.

Stir the cornstarch/milk mixture into the egg mixture. This recipe only makes two servings - so not enough for a pie in the amounts listed - but you can easily double or triple the recipe without any problems to make as many servings as you want. This will ensure no clumps and even distribution of the cornstarch, which thickens the pudding.

Or you can top it with some whipped cream, berries, chopped nuts, etc. This basic vanilla pudding makes a nice base for banana or Boston cream tarts.

Vanilla pudding recipe with whole eggs