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Healthy Home Economist / Archives / Videos / Homemade Vanilla Pudding (Recipe + Video How-to)

Homemade Vanilla Pudding (Recipe + Video How-to)

by Sarah Pope / Affiliate Links ✔

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Table of Contents[Hide][Show]
  • Homemade Vanilla Pudding 
  • How to Make Vanilla Pudding [VIDEO]+−
    • Love pudding?  Try these other recipes!
  • Homemade Vanilla Pudding Recipe

homemade vanilla pudding

Ah, homemade vanilla pudding ….  truly, one of the ultimate comfort foods especially when the weather turns cool.

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 supermarket. 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 milk served with a bowl of Fruit Loops, wouldn’t you agree? What’s the point in that?

Homemade Vanilla Pudding 

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.

The stovetop recipe for vanilla pudding below uses only six ingredients. Even the organic pudding boxes, while a much better choice, don’t compare nutritionally! The vanilla is not real vanilla extract, for example. It is cheap vanilla flavoring. And, only milk is necessary to make it with no eggs or butter. These are important ingredients in this homemade recipe to make the pudding very filling so you don’t overeat!

How to Make Vanilla Pudding [VIDEO]

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.

Homemade Vanilla Pudding (Recipe + Video How-to)
4.34 from 3 votes
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Homemade Vanilla Pudding Recipe

Easy homemade vanilla pudding recipe, the ultimate comfort food, using only whole ingredients just like Grandma used to make.

Cook Time 10 minutes
Total Time 10 minutes
Servings 8
Author Sarah Pope

Ingredients

  • 3 cups whole milk
  • 2 eggs extra large, preferably free range
  • 1/3 cup flour wheat based or gluten free
  • 1/2 cup evaporated cane sugar
  • 1 Tbl butter
  • 2 tsp vanilla extract
  • 1 dash sea salt

Instructions

  1. Mix the flour and about a half cup of the milk in a small bowl and whisk until very smooth with no lumps.

  2. In a large saucepan, combine the flour/milk mixture, sugar and the rest of the 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.

  3. In a small glass bowl, beat eggs and then gradually stir in about 1-2 cups 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.

    Homemade Vanilla Pudding (Recipe + Video How-to) 1
  4. Remove pan of homemade vanilla pudding from heat. Stir in butter and vanilla.

  5. Let vanilla pudding cool for 5 minutes and serve warm.

  6. Refrigerate uneaten portion and use for homemade vanilla pudding cups for your children's lunches or for quick at home snacks.

Recipe Notes

You may substitute whole coconut milk (where to find) for a dairy free homemade vanilla pudding version.

Organic cornstarch may be substituted for the flour. I don't recommend arrowroot powder as the cooking of the pudding tends to reduce its thickening properties.

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

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Category: Pudding Recipes, Snacks and Sweets, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (166)

  1. anna codena

    Mar 3, 2021 at 2:03 pm

    Love this, looking forward to giving it a try! Have you (or anyone here in comments) tried adding a scoop of collagen to get an extra serving in here? Curious if could substitute some of the flour for a scoop of collagen? TIA!

    Reply
    • Sarah Pope MGA

      Mar 4, 2021 at 9:46 am

      You can’t substitute collagen for some of the flour. It won’t thicken properly.

  2. tina

    Sep 13, 2020 at 2:43 am

    Thank you for sharing. Can babies enjoy this recipe?

    Reply
    • Sarah Pope MGA

      Sep 13, 2020 at 11:28 am

      I don’t think that’s a good idea! I didn’t give my children any sugar … even whole food versions until they were going to school and it was no longer avoidable because of birthday parties and the like.

  3. Lindsey

    Apr 18, 2019 at 9:24 pm

    Is this pudding thin? If not, how do I make it thin. I am making a slime cake and need a ooey gooey filling.

    Reply
    • Sarah Pope MGA

      Apr 19, 2019 at 3:01 pm

      It’s a bit thin when you first make it, but it thickens up beautifully as it cools.

  4. KE

    Jan 21, 2019 at 9:24 pm

    Hi, is it possible to sub the sugar for honey? Thank you!

    Reply
    • Sarah Pope MGA

      Jan 22, 2019 at 11:47 am

      Do not use honey, as cooking honey makes it toxic. https://www.thehealthyhomeeconomist.com/is-cooking-honey-unhealthy/

      I would suggest date syrup instead. It is similar to honey but can be safely cooked. https://amzn.to/2FVN6zw

  5. Cameron Marasco

    Apr 29, 2018 at 9:43 am

    My daughter has an egg allergy. Is there any way to make this without eggs? Could I use an oil substitute or mashed banana?

    Reply
    • Sarah

      Apr 29, 2018 at 9:58 am

      I have only made this recipe using eggs. If you experiment and come up with an egg-free method that works for you, please let us know!

  6. Video DJ

    Feb 16, 2018 at 1:11 am

    5 stars
    These look great! I will definitely make these the next time my kids are looking for some pudding treats!

    Reply
  7. Hannah

    Dec 11, 2017 at 9:23 pm

    I never EVER comment on recipes online, but after being asked to make this pudding again by a family member, I wanted to let you know how much I love it. I’m not much of a cook or baker, but I’ve been making this for years and it’s my go-to pudding recipe. Thank you so much for posting it!

    Reply
    • Sarah

      Dec 12, 2017 at 10:50 am

      So glad you love it! It is a very important recipe in our home, I can tell you 🙂

  8. cece

    Oct 29, 2017 at 7:06 pm

    I always make my pudding with nonGMO cornstarch and have no problems at all.

    Reply
  9. Roxana

    Sep 4, 2017 at 12:35 am

    How about using coconut flour instead?

    Reply
    • Sarah

      Sep 4, 2017 at 8:34 am

      Coconut flour will not work to thicken the pudding.

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