Vanilla Pudding

Rainn Thomas


This is an amazing pudding. It was too sweet for me made as the original calls for so i cut the sugar in half. The original calls for 1/2 sugar, but I found it too sweet.

Also, a few have complained about lumps. Lumps come from the dry ingredients not being completely dissolved when stirred into the milk. Make sure to mix it very well, then return to the heat and continue to stir. I used a metal whisk/whip to do so and have never had such issues.

I hope you enjoy. I know everyone i make it for does. *smiles*

☆☆☆☆☆ 0 votes
20 Min
Stove Top


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2 c
1/4 c
9 Tbsp
1/2 tsp
1 tsp
1 Tbsp
butter (no margarine)

How to Make Vanilla Pudding


  • 1In medium saucepan over medium heat, heat milk until bubbles form at edges.
  • 2In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve.
  • 3Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil.
  • 4Remove from heat, stir in vanilla and butter.
  • 5Pour into serving dishes. Chill before serving.

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About Vanilla Pudding

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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