Table of Contents[Hide][Show]
Ah, homemade vanilla pudding …. truly, one of the ultimate comfort foods especially when the weather turns cool.
Kids especially love pudding and a homemade pudding cup makes a wonderful healthy addition to the lunchbox if you make it yourself with wholesome ingredients.
Whatever you do, skip those pudding boxes from the supermarket. They are nothing but white sugar, GMO corn starch, artificial colors, and flavors plus preservatives.
Even if boxed pudding is made with good quality whole milk, the end result is not be something that would be of overall benefit. Kind of like raw milk served with a bowl of Fruit Loops, wouldn’t you agree? What’s the point in that?
Homemade Vanilla Pudding
It’s time to ditch the pudding boxes and processed pudding snack cups and learn how to make homemade vanilla pudding the old fashioned way with nothing but wholesome ingredients.
The stovetop recipe for vanilla pudding below uses only six ingredients. Even the organic pudding boxes, while a much better choice, don’t compare nutritionally! The vanilla is not real vanilla extract, for example. It is cheap vanilla flavoring. And, only milk is necessary to make it with no eggs or butter. These are important ingredients in this homemade recipe to make the pudding very filling so you don’t overeat!
How to Make Vanilla Pudding [VIDEO]
In this video, I show you how my Grandma used to make vanilla pudding on the stovetop. She called it blancmange although she never bothered to set it in a mould as is sometimes done. It serves up wonderful and warm straight from the pot with no need to refrigerate first unless you prefer your pudding served cold.
Homemade Vanilla Pudding Recipe
Easy homemade vanilla pudding recipe, the ultimate comfort food, using only whole ingredients just like Grandma used to make.
Ingredients
- 3 cups whole milk
- 2 eggs extra large, preferably free range
- 1/3 cup flour wheat based or gluten free
- 1/2 cup evaporated cane sugar
- 1 Tbl butter
- 2 tsp vanilla extract
- 1 dash sea salt
Instructions
-
Mix the flour and about a half cup of the milk in a small bowl and whisk until very smooth with no lumps.
-
In a large saucepan, combine the flour/milk mixture, sugar and the rest of the milk. Cook and stir with a whisk over medium heat until the mixture starts to slightly bubble. Cook for 2 minutes more and remove saucepan from the heat.
-
In a small glass bowl, beat eggs and then gradually stir in about 1-2 cups of the cooked mixture all the while whisking vigorously. Pour egg mixture into the saucepan and return to medium heat. Cook/stir until nearly bubbly but not a boil. Reduce heat and cook/stir for 2 more minutes.
-
Remove pan of homemade vanilla pudding from heat. Stir in butter and vanilla.
-
Let vanilla pudding cool for 5 minutes and serve warm.
-
Refrigerate uneaten portion and use for homemade vanilla pudding cups for your children's lunches or for quick at home snacks.
Recipe Notes
You may substitute whole coconut milk (where to find) for a dairy free homemade vanilla pudding version.
Organic cornstarch may be substituted for the flour. I don't recommend arrowroot powder as the cooking of the pudding tends to reduce its thickening properties.
Love pudding? Try these other recipes!
Egg Custard Pudding
Bread and Butter Pudding
Jello Pudding
Macademia Nut Pudding
Thai Custard Pudding
Homemade Chocolate Pudding
Russian Custard
Coconut Milk Pudding
Hi Sarah,
I made this recipe yesterday night whit raw milk/coconut sugar and arrow root, warm it was really thick and delicious but this morning when I open the fridge the pudding was soo liquid in the dish ! Is it normal, could we had gelatin or did I made some mistake?
Thanks to let me know
What great timing! Just a couple of days ago, I was thinking about how nice it would be if I knew how to make real pudding! Thank you so much! This is the first time I’ve seen any traditional foods blogger mention this food!
How can you make a butterscotch variation of this pudding?
OOPS What did I do wrong? It taste ok but it appears rather doughy??? and you can feel the same texture in your mouth. I use white wheat for the flour. I added 2Tbls of cocoa and that made it just enough chocolate.
I am having a very hard time finding low temp pasteurized milk. Whole Foods just has the same milk as my regular grocery store. I’m stumped where to go next. I would love to make this, my kids would gobble it up.
What kind of chocolate would I add and how do I add it..anybody??
I made this pudding tonight. My family thought it was very yummy. Thanks for the recipe.
I just made this today…and OH MY GOSH IT’S DELICIOUS!!!!! Thank you!!!!!
Oh Sarah, I hope you or someone gets a chance to answer this question. I store milk kefir grains in a jar of milk in the refrigerator and I’m wondering if I can add that milk to the clabber bottle when I replace it for the grains. I have been throwing it out but that is so wasteful so I started a jar of that rejected milk in case I had the chance to ask this question. I just started to clabber my milk. Before, I made kefir than used that in recipes. Now that I know I can use clabbered milk, I just go for that but I want to keep my grains for occasional kefir use and the milk they are stored in has to be replaced when it separates in the jar. I’m pretty sure I don’t have to throw it away and can use it in other things. Is that true? Thanks