The Best Homemade Vanilla Pudding (Vanilla Custard Actually) - and SUGAR FREE VANILLA PUDDING - CUSTARD

Homemade Vanilla Pudding

Homemade Vanilla Custard  (Vanilla Pudding)

1/2 c Truvia natural sweetener or a semi-heaping 3/4 cups sugar
3 T cornstarch, heaping
Dash of salt
3 1/2 c milk of choice 
4 egg yolks, beaten and in a small bowl
15 drops liquid natural sweetener (optional but I like the flavor of mixing 2-3 natural sweeteners)
1 T vanilla
1 T butter

In a saucepan on the stove whisk together the dry Truvia sweetener or whatever granulated natural sweetener you are using as well as a dash of salt.  Turn the burner up to medium and start to pour in the milk while whisking.  Bring it to a simmer and then turn down a bit; remove one cup of the liquid.  Drizzle (pour slowly) this liquid into the 4 beaten egg yolks, whisking.  Now drizzle (pour slowly) this mixture back into the pan of milk/pudding on the stove while whisking.  Turn the heat back up to medium and add the liquid sweetener drops at this time if you are choosing to use them.  If you are not using them, you may want to use a little more Truvia, Just Like Sugar or other sweetener to make up for it; it's all up to you and how sweet you like your pudding and custards.

As soon as the mixture starts to slowly boil, turn the heat back down to simmer and let it cook while stirring the whole time, until it becomes thick.  When it's nice and thick (and a texture of 'pudding') you can remove it from the heat and stir or whisk in your vanilla and a pat of butter.  Taste test.  Pour into a large serving dish and place a layer of saran or plastic wrap on the top to avoid a skin forming.  Let it set on the counter for about 20 minutes to cool just a little before placing it into your refrigerator to chill completely cold.  (I also scoop out 1 cup at this time to a bowl... and eat it warm!  LOVE fresh, warm, vanilla custard or pudding).

*NOTE*  You can make this into banana pudding by adding 2 sliced bananas to it before placing the plastic wrap over the bowl.  Be sure they are either on the bottom of the serving dish before pouring the pudding in, or are gently stirred in so they are not touching the air as the air will make them turn brown.

Whisk the dry sweetener or sugar with the corn starch

Add the milk and start to heat while whisking or stirring until it starts to get thick

Mix about 1 cup of the hot liquid into your egg yolks before returning this mixture to your pan

Whisk the egg and milk mixture back in, raise the heat and continue mixing

After it gets nice and thick remove from heat and stir or whisk in the vanilla and a pat of real butter for delicious flavor

Thick, smooth and so delicious!

Mmm.  Homemade Vanilla Custard

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