Creamy homamade vanilla pudding

This homemade vanilla creamy pudding recipe is perfect for those who prefer not to use store bought pudding. A few steps and you can prepare a simple, rich, creamy and delicious pudding. Don’t let the idea of ​​making your dessert from scratch scare you. This vanilla pudding recipe is easier than you think.

When I was a little girl I was a huge fan of pudding cups with some fresh fruit or raspberry syrup. It was the perfect after-school snack or a simple dessert to keep on hand in the fridge. Now that I’m a mom, every time I prepare this rich and velvety cream for my son, I always recall carefree moments full of little joys as a child.

Note from the author of this recipe

While you are preparing your dessert I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Preparation of homemade creamy vanilla pudding

You can use reduced-fat milk or even an alternative to milk, such as rice milk or coconut milk. But you have to keep in mind that using alternative milk will slightly affect the flavor of the pudding.

Also use vanilla extract when making this cream or use vanilla seeds. If you want that real vanilla flavor I absolutely do not recommend the artificial flavor of vanillin.

Pour 500 ml of milk into a saucepan, then take about 100 ml and set aside.

Add the sugar and vanilla into the pot and mix.

Add 2 tablespoons of potato starch and 2 egg yolks to the milk that you have set aside. Mix well or blend with the immersion blender.

Turn on the flame under the milk and bring to a boil. As soon as the milk begins to rise, lower the heat and add the mix of milk starch and eggs. Stir constantly to avoid the formation of lumps. Your cream should thicken in seconds. Turn off the flame and remove from the heat. Do not cook the cream for too long because lumps or filaments may form due to the use of starch.

Add the butter, mix and set aside.

Pour into individual serving cups. Cover each with a layer of cling film in contact with the top of the pudding to prevent a thick layer from forming and allow to cool before serving.

It’s delicious as it is, but you can also season it with whipped cream and some fresh berries. Raspberries, blueberries, strawberries, etc … whatever you prefer.

lot of love B.

p.s. If you are looking for a more chocolaty version, check out my recipe for Homemade rich cocoa pudding (photo below).

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