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- 2 cups whole milk - 1/2 cup granulated sugar - 1/4 cup cornstarch - 1/4 teaspoon salt - 2 large egg yolks - 2 tablespoons unsalted butter - 1 tablespoon pure vanilla extract - Whipped cream, for serving - Fresh berries, for garnish Gathering your ingredients is the first step to making this homemade vanilla pudding. The simple list above helps you create a rich and creamy dessert. Whole milk gives the pudding its smooth texture. Granulated sugar adds sweetness, while cornstarch thickens the mix. Salt enhances all the flavors. The egg yolks add richness and creaminess. Butter and vanilla extract bring a deep, lovely flavor to the dish. Don't forget the whipped cream and fresh berries to top it off! - Dairy-free alternatives: You can use almond milk or coconut milk instead of whole milk. - Sweetener options: If you want a healthier choice, try honey or maple syrup. - Gluten-free cornstarch substitutes: Arrowroot powder works well if you need a gluten-free option. These substitutions help you adjust the recipe to fit different diets or tastes. You can still enjoy a creamy vanilla pudding no matter your preferences! For the full recipe, check out the instructions I provided earlier. To make homemade vanilla pudding, start by gathering your ingredients. In a medium saucepan, whisk together the following: - 2 cups whole milk - 1/2 cup granulated sugar - 1/4 cup cornstarch - 1/4 teaspoon salt Whisk until there are no lumps. This step is key for a smooth pudding. Next, heat this mixture over medium heat. Stir it often with a wooden spoon or spatula. Keep cooking until it thickens and bubbles, which takes about 5 to 7 minutes. You want to see a nice, creamy texture. Now, let’s talk about the egg yolks. In a small bowl, whisk 2 large egg yolks until smooth. This step is very important! To avoid scrambling the yolks, you must temper them. Take about half a cup of the hot milk mixture. Slowly drizzle it into the egg yolks, whisking all the while. This helps warm the yolks gently. After that, return the egg mixture to the saucepan with the rest of the milk mixture. Stir constantly for another 2 to 3 minutes. You will notice the pudding thickening even more. Once thick and creamy, remove the saucepan from the heat. Stir in 2 tablespoons of unsalted butter and 1 tablespoon of pure vanilla extract. Mix until everything melts and blends well. Now, pour the pudding into individual serving bowls or a larger dish. To prevent a skin from forming, cover it with plastic wrap. Make sure the wrap touches the surface of the pudding. Refrigerate for at least 2 hours before serving. When it’s time to enjoy, top with whipped cream and fresh berries for a delightful touch. You can find the Full Recipe for more guidance! To make smooth pudding, avoid lumps. When you mix the dry and wet ingredients, whisk them well. This helps blend the cornstarch and sugar without clumping. If your pudding turns out too runny, you can add more cornstarch. Mix a little cornstarch with cold milk first, then stir it in while cooking. This will thicken the pudding nicely. Using high-quality vanilla extract makes a big difference. The better the vanilla, the richer the taste. You can also try adding other flavors. A pinch of cinnamon or a splash of almond extract can give your pudding a fun twist. Feel free to get creative and find your favorite flavor combination! No one likes a skin on their pudding! To stop this, use plastic wrap. Place the wrap directly on the surface of the pudding. This will keep air from getting to it. After cooking, let the pudding cool at room temperature for a bit before putting it in the fridge. This helps it chill evenly and reduces skin formation. {{image_2}} To make vegan vanilla pudding, you can easily swap out a few ingredients. Here’s what you need: - 2 cups almond milk (or any plant-based milk) - 1/2 cup maple syrup (instead of granulated sugar) - 1/4 cup cornstarch - 1/4 teaspoon salt - 2 tablespoons coconut oil (instead of butter) - 1 tablespoon pure vanilla extract Mix your plant-based milk with cornstarch and salt in a saucepan. Stir until smooth, then heat it up until it thickens. Use maple syrup to sweeten and add coconut oil for a rich texture. This way, you get a creamy treat without animal products. Making gluten-free vanilla pudding is simple. Just ensure you use cornstarch, as it is naturally gluten-free. - Double-check all labels on your ingredients. - Avoid any additives that may contain gluten. - Ensure your cooking utensils and surfaces are clean to prevent cross-contamination. Stick to the original recipe, and your pudding will be a safe and tasty option for everyone. To spice up your vanilla pudding, try these fun variations: - Chocolate Vanilla Pudding: Add 1/4 cup of unsweetened cocoa powder to the milk mixture before heating. This gives you a rich chocolate flavor that pairs well with vanilla. - Matcha Vanilla Pudding: Mix in 1-2 teaspoons of matcha powder with the sugar before combining with the milk. This not only adds a beautiful green color but also a unique earthy taste. These enhancements let you customize your pudding. Feel free to experiment and find your favorite. For the full recipe, check the main section! To keep your homemade vanilla pudding fresh, refrigeration works best. First, let it cool down a bit. Pour the pudding into a clean container. Cover it tightly with a lid or plastic wrap. Make sure the wrap touches the pudding surface. This will stop a skin from forming. Store it in the fridge. It will stay tasty for days. If you need to store it for longer, freezing is an option. However, the texture may change. Use an airtight container or freezer bag. Leave some space at the top for expansion. To thaw, move it to the fridge overnight. Stir well before serving to restore some creaminess. Homemade vanilla pudding lasts about 4 to 5 days in the fridge. Always check for freshness before eating. Signs of spoilage include any off smell, discoloration, or mold. If you notice any of these, it’s best to toss it. Enjoy your pudding while it’s fresh for the best taste and texture! If your pudding is runny, it may need more cornstarch. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Heat your pudding again until hot. Stir in the cornstarch mix slowly. Keep stirring until it thickens. This method helps achieve a smooth, creamy texture. Yes, you can make homemade vanilla pudding ahead of time. It keeps well in the fridge for about three days. Just cover it with plastic wrap. Make sure the wrap touches the surface of the pudding to prevent a skin from forming. This way, you can enjoy it fresh whenever you like. You can use silken tofu or a banana as an egg yolk substitute. Blend 1/4 cup of silken tofu until smooth. For banana, use one small ripe banana and mash it well. These options keep your pudding creamy and rich without using eggs. You can serve vanilla pudding in many fun ways. Use small cups or jars for a cute look. Layer it with crushed cookies or fresh fruits. Top it with whipped cream and sprinkle nuts for crunch. You can even drizzle chocolate sauce for a tasty twist. For the full recipe, check out the Decadent Vanilla Pudding Delight section. This will guide you through each step with ease. Explore more recipes and tips to enhance your culinary skills! This blog post covered all you need to make delicious vanilla pudding. We looked at the key ingredients, possible substitutions, and easy step-by-step instructions. Tips helped ensure the pudding is smooth and tasty. You also learned about fun variations and proper storage methods. With this knowledge, you're ready to create your own perfect dessert. Whether you're sticking to the classic recipe or trying new flavors, enjoy every spoonful!

Homemade Vanilla Pudding

Indulge in the creamy goodness of Decadent Vanilla Pudding Delight! This easy recipe guides you through making rich and luxurious vanilla pudding perfect for any dessert lover. With just a handful of ingredients, you can create a silky treat topped with whipped cream and fresh berries. Ready to impress your guests or satisfy a sweet tooth? Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 large egg yolks

2 tablespoons unsalted butter

1 tablespoon pure vanilla extract

Whipped cream, for serving

Fresh berries, for garnish

Instructions
 

In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt until fully combined.

    Heat the mixture over medium heat, stirring frequently with a wooden spoon or spatula until it begins to thicken and bubble, about 5-7 minutes.

      While waiting, in a small bowl, whisk the egg yolks until smooth.

        Once the milk mixture is thick, take about 1/2 cup of it and slowly drizzle it into the egg yolks while whisking continuously. This will temper the yolks.

          Return the egg mixture back to the saucepan with the remaining milk mixture, stirring constantly. Cook for another 2-3 minutes until the pudding is thick and creamy.

            Remove the saucepan from heat and stir in the butter and vanilla extract until fully melted and incorporated.

              Pour the pudding into individual serving bowls or a large dish, covering it with plastic wrap (make sure it touches the surface to prevent a skin from forming).

                Refrigerate for at least 2 hours before serving.

                  When ready to serve, top with whipped cream and fresh berries for a delightful touch.

                    Prep Time: 10 mins | Total Time: 2 hours 20 mins | Servings: 4-6