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Prep 10min
Total1hr20min
Servings4
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Ingredients
1/3
cup sugar
2
tablespoons cornstarch
1/8
teaspoon salt
2
cups milk
2
large egg yolks, slightly beaten
2
tablespoons butter, softened
2
teaspoons vanilla
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Steps
1
In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
2
Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
3
Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
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This Vanilla Pudding from scratch is a nice do-ahead family dessert—engage the kids to help stir it up before supper time. By the time you’re done with dinner, the pudding will be cool and rich. Top with some whipped cream and candy sprinkles if you’d like.
Skip boxed pudding mixes—all of the Vanilla Pudding ingredients you need for this recipe should be found on your pantry shelf or in the fridge. Cornstarch is an easy thickener to use, requiring only a few minutes on the stovetop. Just be sure to bring the milk mixture to a full boil to activate the starch.
For this homemade Vanilla Pudding recipe, the vanilla is added at the end so it doesn’t lose any of its strong taste and aroma, which can be diminished by direct heat. You can boost the flavor of this Vanilla Pudding even more by stirring in a little fresh vanilla bean paste.
Butterscotch Pudding: sub in dark brown sugar for the regular granulated sugar.
Fudgy Chocolate Pudding: increase sugar to 1/2 cup, stir 1/3 cup unsweetened cocoa powder into sugar mixture. Omit butter.
Rum Raisin Pudding: substitute rum extract for the vanilla; stir in 1/2 cup dark or golden raisins with the rum extract.
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