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Easy homemade vanilla pudding recipe, the ultimate comfort food, using just a few whole food ingredients just like Grandma used to make on the stovetop. Includes how-to video!
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 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?
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.
The stovetop recipe for vanilla pudding below uses only six, whole food 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’s cheap vanilla flavoring. 🤮
Worse, only milk is required to make the boxed organic version, omitting the very important eggs and butter! These are critical ingredients to make the pudding very filling, which prevents overeating! The traditional inclusion of plentiful healthy fats also greatly slows the insulin response from consuming a sweet pudding treat.
Preparation and Serving Tips
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 wonderfully warm straight from the pot with no need to refrigerate first unless you prefer your pudding served cold.
You may substitute whole coconut milk (where to find) for a dairy free 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.
Stovetop Vanilla Pudding
Easy homemade vanilla pudding recipe, the ultimate comfort food, using only whole ingredients just like Grandma used to make.
Ingredients
- 3 cups whole milk
- 2 eggs extra large, preferably free range
- 1 Tbsp butter
- 1/3 cup flour preferably sprouted (wheat or gluten free)
- 1/2 cup evaporated cane sugar
- 2 tsp vanilla extract
- 1 dash sea salt
Instructions
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Mix the flour and about a half cup of the milk in a small bowl and whisk until very smooth with no lumps.
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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.
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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.
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Remove pan of homemade vanilla pudding from heat. Stir in butter and vanilla.
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Let vanilla pudding cool for 5-10 minutes on the counter to continue to thicken. Serve warm.
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Refrigerate uneaten portion and use for homemade vanilla pudding cups for your children's lunches or for quick snacks. Pudding will thicken even more when cold.
Recipe Video
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
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!!
Adding chia and cocoa sounds like a great idea.
if you want chocolate pudding…increase the sugar a bit and add chocolate to the mix
I would love to make it with tapioca… how do you do that?
I love this recipe! I use arrowroot as the thickener and it turns out great (almost) every time.
I’m gonna try it! Especially b/c you have a video clip for us to watch. 🙂
Love this stuff make it all the time, get some phyllo dough and layer it while the pudding still warm
Ha! I saw the thumbnail of the Jell-O box and I thought .. What? No way – Sarah what has happened to you!!
& yeah, the box lends absolutely no benes or flavor to pudding so why use it…right!?
Oh! i hope i have the ingredients in the cupboard…that sounds sooo good right now.