This vanilla pudding recipe is a fast and creamy homemade dessert with only one handful of ingredients
- Taste: This recipe is creamy and sweet with a light vanilla flavor.
- Skill level: So simple! Just mix, beat and cook.
- Booster flavor: Cut a crack along a vanilla pod and scrape the seeds to add an extra vanilla flavor.
- Prep in advance: Make the pudding in advance! It cools well in the refrigerator and has a flavor even better after a few hours.
- Serve suggestions: Top with whipped cream, fresh berries or a splash of cinnamon or chocolate chips. It is also surprising as a topper, sauce or stuffing of cake layer.
Tips for ingredients
- Milk: I use whole milk but any type (including non -dairy) should work well.
- Corn starch: Corn starch thickens the pudding.
- Sugar: Use granulated sugar.
- Vanilla: Vanilla beans or vanilla bean pasta It can be used instead of vanilla extract. If you use the beans, cut them and scrape the seeds.
Variations: Keep this foundation recipe at hand and change the flavor by adding other extracts such as banana, lemon, orange, coconut or maple.
Storing homemade pudding
Keep the remaining vanilla pudding in the refrigerator for a maximum of 3 days covered by a piece of plastic casing on the surface of the pudding to prevent the skin from being formed on the top.
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Vanilla pudding
This creamy homemade vanilla pudding is made with corn starch, milk and sugar, therefore finished with butter and vanilla for a rich flavor.
Prevent the screen from becoming dark
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In an average saucepan, add the corn starch, sugar and salt. Gradually beat into milk.
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Turn on the heat on medium e bang The mixture up to a boil and thickens, about 10 minutes. Leave it to boil for 1 minute as you bang.
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Remove from the heat and mix the butter and vanilla.
Keep the leftovers in an airtight container in the refrigerator for a maximum of 3 days. For the best results, place the plastic casing directly on the surface before sealing with the container cover to prevent the formation of the skin.
Service: 0.5cup | Calories: 140 | Carbohydrates: 24G | Protein: 4G | Fat: 3G | Saturated fat: 2G | Polynsaturo fat: 0.1G | Monolysatuine fat: 1G | Trans fat: 0.1G | Cholesterol: 11mg | Sodium: 110mg | Potassium: 190mg | Fiber: 0.1G | Sugar: 17G | Vitamin A: 290Iu | Soccer: 150mg | Iron: 0.04mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, snack
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