Ah, homemade vanilla pudding …. truly, one of the ultimate comfort foods!
Kids especially love pudding and a homemade pudding cup makes a wonderful healthy addition to the lunchbox if you make it yourself with wholesome ingredients.
Whatever you do, skip those pudding boxes from the store. They are nothing but white sugar, GMO corn starch, artificial colors and flavors plus preservatives.
Even if boxed pudding is made with good quality whole milk, the end result is not be something that would be of overall benefit. Kind of like raw grassfed milk served with a bowl of Fruit Loops, wouldn’t you agree? What’s the point in that?
It’s time to ditch the pudding boxes and processed pudding snack cups and learn how to make homemade vanilla pudding the old fashioned way with nothing but wholesome ingredients.
In this video, I show you how my Grandma used to make vanilla pudding on the stovetop. She called it blancmange although she never bothered to set it in a mould as is sometimes done. It serves up wonderful and warm straight from the pot with no need to refrigerate first unless you prefer your pudding served cold.
Video: How to Make Homemade Vanilla Pudding
Homemade Vanilla Pudding (recipe)
Makes 6-8 servings
3 cups whole milk (preferably raw grassfed milk from a local family farm)
2 extra large, free range eggs
1/3 cup freshly ground flour, organic cornstarch, or arrowroot powder (where to find)
1/2 – 3/4 cup sucanat or coconut sugar (where to find)
1 Tbl grassfed butter (where to find)
2 tsp vanilla
*You may substitute whole coconut milk (where to find) for a dairy free homemade vanilla pudding version.
In a large saucepan, combine sugar and flour and milk. Cook and stir with a whisk over medium heat until the mixture starts to slightly bubble. Cook for 2 minutes more and remove saucepan from the heat.
In a small glass bowl, beat eggs and then gradually stir in about a cup of the cooked mixture all the while whisking vigorously. Pour egg mixture into the saucepan and return to medium heat. Cook/stir until nearly bubbly but not a boil. Reduce heat and cook/stir for 2 more minutes.
Remove pan of homemade vanilla pudding from heat. Stir in butter and vanilla.
Let homemade vanilla pudding cool for 5 minutes and serve warm.
Refrigerate uneaten portion and use for homemade vanilla pudding cups for your children’s lunches or for quick at home snacks.
Love pudding? Try these other recipes.
Sarah, The Healthy Home Economist
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