Homemade Vanilla Pudding

My 10 year old wanted to make pudding this week. There was only one box in the cupboard, which happened to be a 'cook & serve' style. I try to keep instant on hand for quick last-minute pies for summer dinner desserts, but I don't like the chemical taste of instant puddings so I have found myself not buying pudding at all, or just the cook & serve. My daughter wasn't happy to know it was going to take more 'work' than normal to make pudding, but I talked her into doing it and it turned out fine.

The problem then? There are 5 of us, and one little box of pudding really only serves 3. No problem, I whipped up some homemade. Now typically I only make homemade pudding for two reasons; 1. The filling for cream puffs and pies or 2. lemon curd style pudding for various desserts. I rarely serve plain 'pudding' for dessert.

Now that I remember the creamy goodness homemade pudding is, I will have to remember to make it more often.


3/4 c sugar
1/3 c flour
3 c milk
4 egg yolks, beaten
1 T vanilla
1 1/2 T real butter

In a saucepan combine the sugar and flour, stir with a whisk. Turn on the heat and stir in milk. Cook over medium heat until the mixture is thick and bubbling. Cook for 2 minutes at a slow boil. Drizzle 1 cup into the beaten egg yolks while whisking the whole time. When incorporated, pour the egg mixture back into the saucepan with the rest of the pudding. Stir in the butter and vanilla, and cook over a low/medium heat at a simmer while stirring. Pour the pudding into a large bowl or smaller serving bowls. Place a piece of plastic wrap directly on top of the pudding surface while it cools if you don't want a 'skin' on the top of the pudding. (Or just eat it right away like I do, while it's still warm!)

You can slice ripe bananas into this pudding for a heavenly banana cream pudding that can't be beat!

Print Friendly and PDF