Eliminate the usage of commercially prepared mixes or pre-packaged individual servings of pudding. The process of concocting Homemade Vanilla Pudding is remarkably simple, yielding outcomes of unparalleled detectability.
10 minutes Cook
During my childhood and throughout my college years, I had a strong affinity for pudding cups, often complemented with a small dollop of Cool Whip or a spray of Reddi-Wip. These conveniently packaged treats served as ideal after-school snacks or uncomplicated desserts, making them a staple in my college dorm fridge.
However, at a certain point, I ceased consuming these individual snack packs and refrained from purchasing them for approximately 15 years.
Some basic components are used to make homemade vanilla pudding:
The first step in making your vanilla pudding is to combine the cornstarch and 14 cups of milk in a bowl. Leave this alone. Mix the remaining milk, salt, and sugar in a medium pot. Don’t let the mixture boil; instead, heat it to the point where it is steaming over medium heat.
Whisk the egg yolks in a separate basin while the milk mixture is heating up. When the milk mixture is heated, whisk continuously as you slowly add 12 cups of the hot milk mixture into the egg yolks. Tempering is the process of raising the eggs’ temperature without scrambling them.
Begin by pouring 1 1/2 cups of whole milk into a medium-sized saucepan. Set the heat to medium and bring the milk to a gentle simmer, but avoid boiling it.
While the milk is heating, whisk together the granulated sugar, cornstarch, and salt in a separate bowl. This combination will act as a natural thickener for the pudding.
Next, whisk the egg yolks in another bowl until they are well combined and slightly frothy. Gradually pour the egg yolks into the sugar-cornstarch mixture, whisking continuously to avoid any lumps.
Now, it’s time to bring everything together. Slowly pour the hot milk into the sugar-cornstarch-egg yolk mixture while whisking constantly. This step is crucial to prevent the eggs from scrambling and ensuring a smooth pudding base.
Return the entire mixture to the saucepan and set it over medium heat. Stir the pudding constantly using a wooden spoon, making sure to scrape the bottom and corners of the pan. As the pudding cooks, it will start to thicken. Keep stirring until it reaches a consistency similar to that of mayonnaise.
Remove the saucepan from the heat and immediately add the unsalted butter and pure vanilla extract. Stir vigorously until the butter melts completely, and the vanilla is well incorporated, imparting its delightful aroma to the pudding.
Transfer the pudding to a clean bowl or individual serving dishes. Cover the surface of the pudding with plastic wrap to prevent skin from forming. Allow it to cool at room temperature for about 15 minutes before refrigerating it for at least 2 hours or until fully chilled.
Once your homemade vanilla pudding has chilled, it’s time to savor its lusciousness. You can serve it on its own, topped with fresh fruits, a dollop of whipped cream, or even crushed cookies for added texture and flavor. Your taste buds are in for a treat!
Contr ary to any misconceptions about vanilla, this homemade vanilla pudding is far from ordinary. For a delightful experience, it can be savored on its own, yet it reaches new heights when accompanied by a generous dollop of homemade whipped cream and a medley of freshly picked berries. Whether you prefer raspberries, blueberries, strawberries, or blackberries, select the finest seasonal produce to complement the flavors.
Moreover, this versatile recipe serves as an excellent foundation for creating a delectable homemade banana pudding. Additionally, for a unique twist, consider pouring the pudding into popsicle molds to craft delightful, creamy vanilla pudding popsicles. Rest assured, once you’ve tried this recipe, you’ll find yourself returning to it repeatedly, rekindling those cherished childhood memories associated with a love for pudding!