Homemade Vanilla Pudding (Recipe plus Video How-to)

by Sarah TheHealthyHomeEconomist Recipes, Snacks and Sweets, VideosComments: 144

homemade vanilla puddingAh, 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

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.

Egg Custard Pudding
Bread and Butter Pudding
Jello Pudding
Macademia Nut Pudding
Thai Custard Pudding
Homemade Chocolate Pudding
Russian Custard
Coconut Milk Pudding

Sarah, The Healthy Home Economist

Comments (144)

  • Aimee

    This looks delicious! I bet you could even put in some carob powder and chocolate extract for a chocolate version!! Yum yum – thanks for sharing.

    February 16th, 2012 10:20 am Reply
    • Sarah, TheHealthyHomeEconomist

      Yes … you can make it butterscotch flavored too. So many variations once you get the basic vanilla pudding down.

      February 16th, 2012 10:26 am Reply
      • Jennifer V

        How do you get the butterscotch flavor? I have such good memories of eating (boxed) butterscotch pudding as a kid…but have no idea how to make it. Butter + scotch? Probably not :(. Thanks for the pudding recipe! Gonna make it tonight with some of my homemade butter which I made after your blog post. :)

        May 24th, 2012 3:53 pm Reply
        • Courtney L.

          Make some brown butter and then whisk it into the pudding when you take it off the heat. This will give it that lovely butterscotchy flavor that you’re looking for. Be sure to use coconut sugar/sucanat as called for, though, as they add depth to the flavor as well.

          September 20th, 2012 11:50 pm Reply
        • Aimee

          These are the recipes we’ve been following for our pudding (vanilla, chocolate, butterscotch): http://heavenlyhomemakers.com/healthy-treat-for-today-creamy-pudding

          September 21st, 2012 8:52 am Reply
  • Kaye Delaney via Facebook

    Wholesome ingredients I hope include organic or raw milk…with all the essential nutrients still intact to heal and energize!

    February 16th, 2012 10:24 am Reply
  • Kaye Delaney via Facebook

    Altho organic just leaves out some toxins, it’s pastueurized etc. But still better than non-organic.

    February 16th, 2012 10:25 am Reply
  • Allison

    Ohhh I just tried a similar recipe last week for the first time, in chocolate, and hubby loved them in his lunches. I think your recipe will be a tad thicker, which we’d like, and I wondered about the arrowroot! Thanks for sharing – this is on my Sunday to-do list!

    February 16th, 2012 10:35 am Reply
    • Sarah, TheHealthyHomeEconomist

      Make a nice big pot and it will last you all week long :)

      February 16th, 2012 11:08 am Reply
    • Joanna

      I just made this and I used arrowroot. It kept wanting to sink to the bottom and gel up there so you have to keep stirring, and it took a long time to start thickening up. I didn’t really get much thickening until well after I added the tempered eggs. But keep going and it thickens up nicely. Enjoying some right now. Mmmmm. Thanks Sarah!

      February 16th, 2012 3:55 pm Reply
  • Cheryl Chapman Rector via Facebook

    Thank you!!!!

    February 16th, 2012 10:35 am Reply
  • Crystal McCollough via Facebook

    Making this!

    February 16th, 2012 10:38 am Reply
  • Rachel

    If you used palm sugar would you subsitute equal amounts?

    February 16th, 2012 10:41 am Reply
    • Sarah, TheHealthyHomeEconomist

      Yes, palm sugar works great … very similar to coconut sugar in taste even if you use the syrupy palm sugar and not the granules.

      February 16th, 2012 10:46 am Reply
      • Rachel

        Ok – that is good to know. I thought palm sugar and coconut sugar were the same. The palm sugar I have is in these pucks, so I just use a grater. Thanks!

        February 16th, 2012 11:01 am Reply
    • Rachel

      never mind, just watched the video and you say coconut sugar in there 😀

      February 16th, 2012 10:59 am Reply
  • Rachel Tebrake-Bokma via Facebook

    Can’t wait to try this recipe! Thanks!

    February 16th, 2012 10:44 am Reply
  • Nathan Fischer’s Eider Janes via Facebook

    Every time i see Jello i think about how Gelatin contains MSG.

    February 16th, 2012 10:44 am Reply
  • Sarah, TheHealthyHomeEconomist

    I usually make a double batch and then after it cools immediately put it in little snack cups in the refrigerator. Then, it is so easy to just grab a few and throw them into the lunchbox when you are in a hurry in the morning packing up lunches for school.

    February 16th, 2012 10:49 am Reply
  • Nicole Tait via Facebook

    I just made this! Delicious! It won’t make it through the day~

    February 16th, 2012 11:02 am Reply
  • Beth Stowers

    This looks delicious! We make homemade tapioca pudding, but I think my kids would really love to have vanilla pudding.

    Your pudding recipe reminds me that after my Great-Grandma passed on, my mom inherited some of her old cookbooks. In them were delicious recipes for full-fat, homemade meals and desserts. These recipes call for less sugar than their modern counterparts. My Grammy used to make us custard and cook everything in animal fat. She lived until she was 98. Unfortunately, her last couple of years were full of store bought and assisted living foods that offered very little nutrition (and taste). As soon as she went to assisted living and stopped cooking for herself, I believe her health deteriorated greatly.

    Thank you for sharing your recipe! We’ll make this tomorrow night for dinner, after we get some more good milk. :)

    February 16th, 2012 11:04 am Reply
    • Joanna

      Wow, Beth what a treasure!! What were the titles of her cookbooks? I’d love to try to find them.

      February 16th, 2012 3:57 pm Reply
  • Sarah, TheHealthyHomeEconomist

    You just gotta wonder what the Food Police at public schools would do with a homemade pudding cup in a child’s lunchbox? They would be scratching their heads on that one for sure!

    February 16th, 2012 11:07 am Reply
    • Maryanne

      Thanks for the recipe! I grew up on cornstarch puddings for breakfast, and I still make them for my son. I’m happy that I now have a recipe with more wholesome ingredients, like an alternative to white sugar, and butter. I also love that it contains eggs – my recipes don’t, and I go out of my way to sneak more eggs into his diet.

      February 17th, 2012 9:11 am Reply
  • susan

    do you think raw goats milk will work about the same? love being able to see it all on video, it helps a lot!

    February 16th, 2012 11:14 am Reply
    • Sarah, TheHealthyHomeEconomist

      Yes, raw goats milk would work beautifully as well.

      February 16th, 2012 11:37 am Reply
  • Kimberly Pender Wiezycki via Facebook

    I recall that I heard that we can make pudding with clabbored milk as well– in other words, if our milk is past drinkable should we use it for pudding so it doesn’t go to waste?

    February 16th, 2012 11:16 am Reply
    • Joanna

      Kimberly, I used milk that was past it’s prime (about three weeks old) – not clabbored but definately not something I’d want to drink straight up. It worked beautifully.

      February 16th, 2012 3:59 pm Reply
  • D

    Would it be okay to use coconut flour?

    February 16th, 2012 11:18 am Reply
    • Sarah, TheHealthyHomeEconomist

      Coconut flour just doesn’t thicken it right. Try arrowroot if you need a grain free thickener.

      February 16th, 2012 11:38 am Reply
      • Magda

        You could probably try potato starch or tapioca here as well. Those are usually interchangeable with cornstarch and arrowroot.

        February 16th, 2012 11:48 am Reply
  • susan

    The Feds will probably remove it from the child’s lunch box..

    February 16th, 2012 11:32 am Reply
    • Theresa AJ

      haha, Susan! You are prolly right!

      February 16th, 2012 12:19 pm Reply
    • jason and lisa


      -jason and lisa-

      February 16th, 2012 3:10 pm Reply
  • Tiffany

    I have to say…I can smell it cooking as you work…this looks magnificent. I cant wait to try this out. I have a dairy intolerant toddler…do you think I could also use Almond milk? He is a picky eater..but I bet he would love this as a treat! Thank you so much!

    February 16th, 2012 11:56 am Reply
  • Charlotte Lee via Facebook

    Mmmm, with added chia seeds for a tapioca style pudding? Yes please!!!!!

    February 16th, 2012 12:09 pm Reply
  • Charlotte Lee via Facebook

    Mmmm, with added chia seeds for a tapioca style pudding? Yes please!!!!!

    February 16th, 2012 12:09 pm Reply
  • Dawn

    My husband is not only allergic to dairy, he’s also allergic to egg whites. What would be the best egg substitute for this recipe and still have it come out right?

    February 16th, 2012 12:09 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Kimberly – yes, slightly clabbered/soured raw milk works well for pudding. If it is too sour though, best to use in scrambled eggs or quiche.

    February 16th, 2012 12:23 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Kimberly – yes, slightly clabbered/soured raw milk works well for pudding. If it is too sour though, best to use in scrambled eggs or quiche.

    February 16th, 2012 12:23 pm Reply
  • Elizabeth K

    I have always made pudding from scratch – it is so easy and just tastes so wonderful. Thanks for sharing your recipe!

    February 16th, 2012 12:39 pm Reply
  • Candace Ireland via Facebook

    I’m sure it’s delicious, but if it’s sent in a luchbox will it pass the food nazi screen?

    February 16th, 2012 12:56 pm Reply
    • Laura Essig

      hahaha. Probably not, because they’ll take it and eat it for themselves. I’m convinced that’s really what’s happening. :)

      February 16th, 2012 8:33 pm Reply
  • Vernice Rivera Blackaby via Facebook

    a chocolate version?

    February 16th, 2012 12:50 pm Reply
  • Vernice Rivera Blackaby via Facebook

    a chocolate version?

    February 16th, 2012 12:50 pm Reply
    • Elise Sampson

      chocolate is just as easy and good!

      February 16th, 2012 6:50 pm Reply
  • Megan

    I buy raw milk, I’m always afraid to cook with it. Doesn’t letting it boil undo all it’s yummy raw-ness?

    February 16th, 2012 2:03 pm Reply
    • jason and lisa

      dont do a rolling boil for any extended period..really just a high simnmer.. medium’ish should work.. it does kill the enzymes but doesnt denature the protein.. even this you wouldnt want to do on a large scale or for all of your dairy needs; but for a snack now and then, its ok.. at least you are still starting and ending with a whole food, not ultra processed, refined, denatured garbabe.. hope this helps..

      -jason and lisa-

      February 16th, 2012 3:17 pm Reply
    • Sarah, TheHealthyHomeEconomist

      This recipe does not call for a boil. If you boil it, you will ruin it.

      February 16th, 2012 3:40 pm Reply
  • Jacquie

    Is this like custard? I’ve recently been wanting hot/warm puddings (very cold in England at the moment!) and I’ve learnt to make custard from scratch to go with my home made pies. Only has milk, egg yolks, sugar and vanilla, though I’ve been substituting the sugar with xylitol as I feel naughty with the pies. Will try this recipe too, it’s thicker than mine. Must try and find coconut sugar. I use rapadura – is that the same as sucanat? it’s just dehydrated sugarcane juice. Thanks for sharing, excuse the many questions!!!

    February 16th, 2012 2:07 pm Reply
  • teresa

    Sarh, I have those same pyrex dishes and I have never thought about heating them on the stove top, Duh! That would save alot of dishes esp a pot. I guess you would not cook on high with the glass?
    I am trying the pudding tonight. Looks Yum! i am always looking for ways to use my eggs.

    February 16th, 2012 3:38 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Teresa, you can cook on stovetop on high with the pyrex .. they are really strong in my experience. The only problem is that you have to be careful not to burn yourself as there aren’t any handles. I prefer them for lower temp cooking for that reason.

      February 16th, 2012 5:50 pm Reply
    • Sarah, TheHealthyHomeEconomist

      You can sub 4 egg yolks for the 2 whole eggs if you like to sneak more yolks into your kiddos.

      February 16th, 2012 5:51 pm Reply
  • Sarah, TheHealthyHomeEconomist

    This is different than egg custard which is baked. I have a recipe for this as well if you click on the recipes above in the header or do a search in the search box.

    February 16th, 2012 3:40 pm Reply
  • Tara

    How do you make butterscotch? This sounds yum!

    February 16th, 2012 4:49 pm Reply
    • jason and lisa

      if its half a pound of butter and half a bottle of 12 year single malt, im game..

      -jason and lisa-

      February 16th, 2012 5:17 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Might need to do a video on that too, huh? :)

      February 16th, 2012 5:48 pm Reply
      • Sarah, TheHealthyHomeEconomist

        I just love love love butterscotch !!

        February 16th, 2012 5:49 pm Reply
  • Danielle

    6:17 pm – watched your video
    6:35 pm – started making the pudding
    6:52 pm – pudding done

    8 pm – I will be eating pudding and packing pudding for my lunch tomorrow

    Thank you for sharing!

    February 16th, 2012 8:04 pm Reply
    • Ariel

      What a wonderful schedule you have, LOL! 😀

      February 17th, 2012 9:56 am Reply
  • Laura Essig

    Do you use Sprouted flour? Or soak and then dry the flour?

    February 16th, 2012 8:31 pm Reply
  • Melissa

    This recipe looks so wonderful but I have a question I’m afraid to ask. Here goes:

    I am just starting my journey to healthier eating. I don’t have most of the organic/coconut/arrowroot type of ingredients just yet in my pantry and can’t afford to at the moment. However, this first step in my journey has me trying to cook with real foods at home and escaping more and more from the store-bought, fast food world we live in. My goal is to get more comfortable cooking recipes such as this one and then, when we are able to afford better, more healthy ingredients, make the switch with those ingredients.

    After all of that, will I still be able to make this recipe and others like it if I’m not using the exact same ingredients? If I’m using white sugar instead of sucanat or (in other recipes) white flour instead of coconut flour or vegetable oil instead of coconut oil or whatever? I’d like to be able to have success when I first start off on this venture so it spurs me on to even better, healthy living.


    February 16th, 2012 10:15 pm Reply
    • Danielle

      I hope I’m not stepping on Sarah’s toes here.
      You are headed in the right direction girl! I started out very similar to what you’re describing – the desire to change, learning, wanting to try things but not having the resources to change out my pantry in one shopping trip (or two or three or….).
      At minimum if you make it with white flour, white sugar and GMO cornstarch you are stepping away from the “unpronouceables” as Sarah put it. And you’re learning the technique of making the product. (better to waste white sugar than expensive sucanat!)

      Give yourself some grace when your starting out. Sarah, IMHO, is somewhat of an expert and has probaby been eating healthy for a long time so her pantry is full of the best quality ingredients. Someday we too may be able to reach that level but we are all at different stages. I have raw milk and arrowroot but but I cannot source raw butter and I don’t have time to make it. My vanilla is store bought (from Aldi no less). Is my pudding the “best” it could possibly be? Probably not. Is it better than a box mix. You bet!

      You’ll also find there are so many “levels” of real food. Raw milk. Raw milk from only pastured cows, raw milk from pastured Jersey cows. You can drive yourself crazy and give up if you wait until every ingredient is perfect quality before you begin.

      Blessings on our real food journey.

      February 17th, 2012 6:57 am Reply
      • Joy Y.


        Have to say that was such an excellent response. As someone who teaches healthy living classes…I have found that the best advice is like what you said. Don’t stress over too many changes at once. Take it slow. Baby steps. Enjoy the journey!

        Great words here. Love it.

        Blessings to both of you,


        February 23rd, 2012 8:35 pm Reply
  • Sarah Tangalakis Breinich via Facebook

    I also just made it! SO good! I had given-up on pudding… until now :-)

    February 16th, 2012 11:00 pm Reply
  • Amy

    I have a question about the sugar. Is Raw Sugar ok to use? In my area we have severely limited options when it comes to certain products and was wondering if raw sugar was a decent substitute or not.

    Thanks for such a wonderful and informative blog. 😀

    February 17th, 2012 12:09 am Reply
  • Shannon Otto via Facebook

    I made a chocolate honey pudding today with my boys, we had it for desert, drizzled a little cream on it too! yum!

    February 16th, 2012 11:33 pm Reply
  • Elizabeth

    Looks great! Can’t wait to try this! Do you have a recipe for chocolate pudding too?? That is our favorite! :)

    February 17th, 2012 8:53 am Reply
  • Diana

    YUM!!!! We make this a lot at home but not now since we are on GAPS so we miss it! The guys esp really like it (what is it that they say about nursery desserts?). We almost always make ours with all yolks though and it is extra tasty. Love that you are teaching folks to make this!

    February 17th, 2012 12:20 pm Reply
    • Diana

      Meant to say: thanks for the tip to use the pyrex bowl! Happy to have one less pot to clean! 😀

      February 17th, 2012 3:23 pm Reply
  • Patricia

    Oh Sarah, I hope you or someone gets a chance to answer this question. I store milk kefir grains in a jar of milk in the refrigerator and I’m wondering if I can add that milk to the clabber bottle when I replace it for the grains. I have been throwing it out but that is so wasteful so I started a jar of that rejected milk in case I had the chance to ask this question. I just started to clabber my milk. Before, I made kefir than used that in recipes. Now that I know I can use clabbered milk, I just go for that but I want to keep my grains for occasional kefir use and the milk they are stored in has to be replaced when it separates in the jar. I’m pretty sure I don’t have to throw it away and can use it in other things. Is that true? Thanks

    February 17th, 2012 12:53 pm Reply
  • Kimberly Pender Wiezycki via Facebook

    I just made this today…and OH MY GOSH IT’S DELICIOUS!!!!! Thank you!!!!!

    February 17th, 2012 6:05 pm Reply
  • Adilen Lima Dillingham via Facebook

    I made this pudding tonight. My family thought it was very yummy. Thanks for the recipe.

    February 17th, 2012 10:44 pm Reply
  • susan

    What kind of chocolate would I add and how do I add it..anybody??

    February 17th, 2012 10:56 pm Reply
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  • cassidy

    I am having a very hard time finding low temp pasteurized milk. Whole Foods just has the same milk as my regular grocery store. I’m stumped where to go next. I would love to make this, my kids would gobble it up.

    February 19th, 2012 9:52 am Reply
  • susan

    OOPS What did I do wrong? It taste ok but it appears rather doughy??? and you can feel the same texture in your mouth. I use white wheat for the flour. I added 2Tbls of cocoa and that made it just enough chocolate.

    February 19th, 2012 11:06 pm Reply
  • Kim

    How can you make a butterscotch variation of this pudding?

    February 20th, 2012 12:29 am Reply
  • Laura

    What great timing! Just a couple of days ago, I was thinking about how nice it would be if I knew how to make real pudding! Thank you so much! This is the first time I’ve seen any traditional foods blogger mention this food!

    February 25th, 2012 12:34 pm Reply
  • martine

    Hi Sarah,

    I made this recipe yesterday night whit raw milk/coconut sugar and arrow root, warm it was really thick and delicious but this morning when I open the fridge the pudding was soo liquid in the dish ! Is it normal, could we had gelatin or did I made some mistake?

    Thanks to let me know

    February 26th, 2012 1:15 pm Reply
  • Kari

    Thank you for posting one of your video’s. These are my favorite!

    February 26th, 2012 9:37 pm Reply
  • Kari

    What do you use as the “pudding cup” CUP?

    February 26th, 2012 9:40 pm Reply
  • Laura

    Pyrex users beware- my dish exploded when I made this the other day. I then attempted it in a pan, and it was delicious!

    March 5th, 2012 12:37 am Reply
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  • Shaniqua

    I’ve just made this pudding with low pat cream instead of milk, `and I’m going out of my mind with how good it is. If you let it burn a bit you’ll have caramel pudding! Also, I only used 2 tablespoons of sucanat, otherwise it is unpleasantly sweet for me. Berkeley Farms sells a pasteurized cream that is not ultra-pat. I drink my milk raw, but since raw cream is $11 per pint, and I can get 1/2 gallon of decent cream for $8 it makes it possible for me to make this every week. I figure the extra benefit of the decent quality cream makes up for the fact that it’s not raw and by the time you cook it it’s not raw anymore anyway. Good nutrient dense snack for people with limited budgets :-) Can always make a raw fruit sauce from extra thick raw kefir on top for enzymes :-)

    May 31st, 2012 3:56 pm Reply
  • Emily Robinson via Facebook

    I’ve used this recipe, Sarah! My husband and I love it!!!!

    September 20th, 2012 9:07 pm Reply
  • Matt Marie McClanahan via Facebook

    Perfect timing! I have been wanting pudding so bad, but refuse to buy those nasty boxes of fakeness anymore. Thanks!

    September 20th, 2012 9:12 pm Reply
  • Mark Felton via Facebook

    Might try it with stevia substituted. Way too much sugar for me.

    September 20th, 2012 9:14 pm Reply
  • Laura Waldo via Facebook

    My son requested “old fashioned” Tapioca this evening. Little pearls are soaking overnight and we’ll be enjoying tiny bubbles tomorrow evening.

    September 20th, 2012 9:17 pm Reply
  • Rachel Yoder via Facebook

    we have been making a version of this all my life. its so good! we like to use half flour and half cornstarch/arrowroot for best results and texture.

    September 20th, 2012 9:19 pm Reply
  • Lisa Carpenter via Facebook

    Wonder how this would be with a few chia seeds…..

    September 20th, 2012 9:24 pm Reply
  • Anita Messenger via Facebook

    Thank you so much – I’ve been looking for ages for an easy pudding recipe to use up extra milk/eggs. Now, how about custard? Got a recipe for that? :-)

    September 20th, 2012 9:30 pm Reply
  • Grace Caballero Hood via Facebook

    Thank You!!!

    September 20th, 2012 9:31 pm Reply
  • Tennille Kendall Hansen via Facebook

    I love homemade pudding. Soooo good. Once my goats kid again i will have enough extra milk to make it often. Right now I only have enough for drinking and make just enough kefir and yogurt.

    September 20th, 2012 9:32 pm Reply
  • Natasha Pittman via Facebook

    Lauren Hoover Cowsar this is for you!

    September 20th, 2012 9:32 pm Reply
  • Sarah Reddick via Facebook

    Literally just made a double batch!!! Have you made chocolate? If so, could you share the info?

    September 20th, 2012 9:33 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Sarah awesome!

    September 20th, 2012 9:43 pm Reply
  • thehealthyhomeeconomist via Facebook

    Just finished and its cooled enough for me to have a bowl to test LOL

    September 20th, 2012 9:43 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Mark I make with low glycemic coconut sugar and it isn’t a regular thing so I feel good about it. To tell you the truth, I’m a bit concerned about giving my kids stevia in any appreciable amounts due to the potential infertility link. I need to do more research on that but for now I’m not comfortable with it.

    September 20th, 2012 9:44 pm Reply
  • Bethany Sheridan Ficks via Facebook

    I am so sad that I am out of eggs! We are going to pick some up in the morning, so this will be the first thing I make with them.

    September 20th, 2012 9:47 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Anita Ask and you shall receive: http://www.thehealthyhomeeconomist.com/traditional-egg-custard-pudding/

    September 20th, 2012 9:51 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Anita Or … custard pudding with an Eastern twist: http://www.thehealthyhomeeconomist.com/thai-custard-pudding/

    September 20th, 2012 9:52 pm Reply
  • Natalie Salamy via Facebook

    Sounds delish!!! Do you think I could get away with leaving the eggs out? My kids have egg allergies :(

    September 20th, 2012 9:53 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Sarah Yes, there is a written version of the recipe that is a chocolate version that was one of my very first posts 3 years ago .. the formatting is kind of messed up as I was on blogger then before I converted to WordPress, but the recipe is legible: http://www.thehealthyhomeeconomist.com/homemade-vanilla-or-chocolate-pudding/

    September 20th, 2012 9:55 pm Reply
  • RkFitMiami via Facebook

    thanks!!!! sharing yummm!!

    September 20th, 2012 9:58 pm Reply
  • Sarah Reddick via Facebook

    Thanks! :)

    September 20th, 2012 10:00 pm Reply
  • Lynne

    You use vanilla extract, not real vanilla? Any reason?

    September 20th, 2012 10:01 pm Reply
  • Susan Eyres via Facebook

    Just made this and some yummy fresh butter. Can’t wait for it to cool!!

    September 20th, 2012 10:03 pm Reply
  • Maggie Goodman Russell via Facebook

    thanks for always makeing your information user friendly & applicably educational!

    September 20th, 2012 10:25 pm Reply
  • Carol Tonne via Facebook

    Oh! i hope i have the ingredients in the cupboard…that sounds sooo good right now.

    September 20th, 2012 10:33 pm Reply
  • Carol Tonne via Facebook

    & yeah, the box lends absolutely no benes or flavor to pudding so why use it…right!?

    September 20th, 2012 10:34 pm Reply
  • Andrea Huehnerhoff via Facebook

    Ha! I saw the thumbnail of the Jell-O box and I thought .. What? No way – Sarah what has happened to you!!

    September 20th, 2012 10:43 pm Reply
  • Olga G

    Love this stuff make it all the time, get some phyllo dough and layer it while the pudding still warm

    September 20th, 2012 11:20 pm Reply
  • Hsiu-Li Lefaver via Facebook

    I’m gonna try it! Especially b/c you have a video clip for us to watch. :)

    September 21st, 2012 3:33 am Reply
  • Danielle Tate via Facebook

    I love this recipe! I use arrowroot as the thickener and it turns out great (almost) every time.

    September 21st, 2012 5:53 am Reply
  • Diana Guillen via Facebook

    I would love to make it with tapioca… how do you do that?

    September 21st, 2012 6:37 am Reply
  • Arlene Marx via Facebook

    if you want chocolate pudding…increase the sugar a bit and add chocolate to the mix

    September 21st, 2012 8:24 am Reply
  • Anita Messenger via Facebook

    Adding chia and cocoa sounds like a great idea.

    September 22nd, 2012 3:25 am Reply
  • Julie P

    I just have to share that after trying this I was inspires to make a pumpkin version for the fall! I omitted half the vanilla, and at the end added one cup of pureed pumpkin and two tsp of pumpkin pie spice. So delicious and festive tasting!!

    October 15th, 2012 9:28 pm Reply
  • alania

    My favorite go to recipe for a quick wholesome dessert for the family. I make many renditions, including chocolate and cinnamon honey. Even my 17 yr old stepson, who is more used to conventional sweets LOVES this pudding and has asked me to teach him to make it. Thanks Sarah!

    March 21st, 2013 10:34 pm Reply
  • Serene.Feng

    Oh,what a treat! It didn’t look good,as I expected it to be though,but very good!

    April 18th, 2013 5:19 pm Reply
  • Janae

    Could you tell me why coconut sugar or sucanat are healthier? I know white sugar is no good and mostly use honey but I don’t know anything about the sweeteners you mentioned.

    April 30th, 2013 8:39 pm Reply
    • sara

      White sugar is generally made from gmo beets now, therefore making the other healthier.

      July 16th, 2014 10:23 am Reply
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  • amanda

    can you use sprouted flour?

    June 22nd, 2013 10:22 pm Reply
    • Sarah, The Healthy Home Economist

      Yes, I use sprouted flour all the time.

      July 16th, 2014 4:47 pm Reply
      • Rachael

        I cooked this for probably 20 minutes total? Had to put it on medium high because it just wouldn’t thicken or bubble at all. Well, after all that the pudding is pretty thin and not really like pudding at all. :( I let it get nice and hot and waited several minutes while stirring after that. Should I try more flour? I used sprouted whole wheat and mine also looks totally different from your picture. Did you use white flour? Mine is brown just like the flour and coconut sugar…

        February 5th, 2015 12:23 am Reply
        • Rachael

          It’s also very grainy from the flour. Yours looks so smooth! Wish mine did!

          February 5th, 2015 12:24 am Reply
        • Sarah TheHealthyHomeEconomist

          I think you way overcooked it. I used whole wheat flour.

          February 5th, 2015 7:35 am Reply
  • Grace Caballero Hood via Facebook

    This is So delish!!! Tks!!

    July 16th, 2014 10:16 am Reply
  • Roxanne

    I am a professional Pastry Chef, and I would suggest whisking the starch and 1/4 of the sugar into the eggs, add the rest of the sugar to the milk in to the pot and bring to a simmer. Whisk the starch and sugar into the eggs very thoroughly (use an electric hand mixer if you have one), until the mixture thickens and turns a pale yellow.

    Very slowly whisk the simmered milk into the eggs to temper the eggs. Pour the mixture back into the pot and cook the pudding on med heat until it boils, whisking constantly. It MUST come to a boil in order to cook the starch and thicken the pudding.

    I always strain my puddings through a sieve immediately off the heat so I get a completely smooth pudding.

    Don’t add the butter and extract until after it comes off the heat and strained.

    I also always add salt to my puddings, about 1/4 tsp. Tastes flat without salt. Citrus zest is a great addition.

    If your pudding separates after chilling or tastes pasty, it was not brought to a boil to cook the starch.

    July 16th, 2014 11:24 am Reply
  • Saira Khan via Facebook

    Just made it, my kids luv it thx :)

    July 16th, 2014 12:45 pm Reply
  • Tim Robinson via Facebook

    (Sarah) Booo, I LOVED it but no one else in my family did.

    July 16th, 2014 4:51 pm Reply
  • Maureen Tannert via Facebook

    I use real gelatin and it works :-). Very yummy – haven’t put butter in mine though.

    July 16th, 2014 8:25 pm Reply
  • Leah Reinpold Delaney via Facebook

    10 mins?! It takes me like 45 mins. Jealous!

    July 16th, 2014 11:06 pm Reply
  • Amanda Leonard via Facebook

    my 2 year old son begs for this pudding almost everyday! we all love it and it tastes a million times better than anything out of a box!

    July 17th, 2014 12:52 am Reply
  • Michelle Rinaldi via Facebook

    Could you use coconut flour instead and if so how much?

    August 22nd, 2014 7:51 pm Reply
  • Kirsten Wise via Facebook

    mmm Im going to make banana pudding pie:)

    August 22nd, 2014 8:47 pm Reply
  • Melissa Butler via Facebook

    Here in Australia we call this custard & use it has a condiment for pudding, pudding is a self saucing cake that when you bake it it makes it’s own sauce on the bottom.

    August 23rd, 2014 2:23 am Reply
  • Abby Eustace via Facebook

    This is yummy pudding!!

    August 23rd, 2014 12:27 pm Reply
  • Lupe Marsden

    Thank you so much for this recipe and tutorial! I’m pregnant and craving pudding! Looked at the jello box at the store and the ingredient list was awful so I put it back and came home to look up a recipe. I thought I would find a recipe but it would be too hard. This recipe was so easy!!!! And everything I used was my organic ingredients!!! It’s cooling now! I can’t wait to eat it all up!!! Thank you!

    December 6th, 2014 10:19 pm Reply

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