Homemade Vanilla Pudding

1. 1

   In a large saucepan over medium heat, whisk together milk and 2/3 cup sugar. In a large mixing bowl, beat together remaining 2/3 cup sugar, cornstarch, and eggs until smooth.

2. 2

   When milk is simmering, remove from heat and slowly add to egg mixture, whisking constantly. Pour all back into the saucepan and bring to a boil over low heat, whisking constantly, for 2-3 minutes until pudding is thick and smooth.

3. 3

   Remove from heat; whisk in vanilla and butter. Let cool slightly and pour into individual containers for lunches.

4. 4

   Note: I like to add a few pieces fresh fruit or frozen raspberries on top of pudding when packing into lunches.

* Per serving · 4 servings · Values may vary.

No additional tips available.