Vanilla Pudding – a delicious recipe with sugar, cornstarch, salt, milk, egg yolks, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the sugar, cornstarch, and salt in a medium saucepan and whisk to combine.
2
Whisk in the milk, a few tablespoons at a time, making sure to dissolve all the cornstarch, and taking care to smooth out any lumps.
3
Whisk in the egg yolks.
4
Whisking constantly, cook over medium-high heat until the mixture thickens and bubbles start to form and sputter; about 6 minutes.
5
Reduce heat to low and continue to cook, whisking constantly, for 1 minute.
6
Remove from heat and whisk in the butter and vanilla.
7
Divide the pudding, through a strainer, evenly between 4 serving bowls.
8
Press plastic wrap to the surface of the pudding and chill for at least 1 hour.
417
kcal
Calories
20
g
Fat
41
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ½ cup sugar, ¼ cup cornstarch, ½ teaspoon salt, 2 ½ cups whole milk, and more.
Yes, Vanilla Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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