Homemade Vanilla Pudding

SO yummy! I only used 1/3 cup of sugar though. It came out just right. I like to sprinkle in a little nutmeg too.

Yum! I used a dairy free milk instead of dairy. Milk!

I was looking for a vanilla pudding recipe to use to make rice pudding out of some leftover steamed rice. This recipe was very simple and quick. It was so good I didn’t have any left. Definitely will make again.

I am on Weight Watchers so I used fat free half and half and low fat milk. I also use purecane sugar free powered sugar 2T. I also tempered an egg yolk. Very smooth and yummy.

It was easy and instructions was explained for easy understanding ❤️

As many others noted, add the cold milk to the cornstarch in the pan, adding cornstarch to hot milk is likely to result in lumps. Otherwise this is the traditional method.

I followed this completely but in the dry mix I added 2 tablespoons of baking cocoa . came out a beautiful creamy chocolate pudding

It was wonderful made it with bananas and whip cream and c grahman cracker

So grateful that I found this simple recipe when I realized the gallon of 2% milk my husband accidentally bought (instead of the usual skim we get in half-gallons) was a day past its “best by” date and still almost half full. Used four cups to make dulce de leche and saw there were at least two cups left, so I managed ti follow this quick little recipe in a smaller saucepan while watching the dulce on the back burner. Everyone loved it, even when I accidentally used a tablespoon instead of a teaspoon of vanilla! Five days later, I noticed the last 1.5 cups of milk hadn’t yet soured, so I just made another, slightly smaller batch, and it came out even creamier. Topped it with a dollop of dulce, and it was delicioso!

I always learned to add cornstarch to a cold liquid but I tried it the way the recipe said. Big mistake. My pudding was very lumpy. Therefore next time I will add the cornstarch to 1/2 cup of the milk COLD, and mix well. Then I will add that to the rest of the heated milk. This recipe will be fine then.

Absolutely delicious, creamy, easy to make. I used 1 c Milk & 1 c heavy cream Added 1 tsp cinnamon and 1Tbsp Vanilla Bean Paste. Reduced sugar by 1/3. Super creamy and delicious! Will definitely make again !

Easy to make with a great rich taste.

Great basic recipe. I added a dash of brandy and sprinkled with cinnamon and sugar on top. Just lovely

This is a very good recipe. I have made it dozens of times. The only thing I did was to cut the sugar almost in half. If you mix it as directed, stirring constantly you will get a very nice consistency. On occasion I have added about 1/4 cup of cream in place of 1/4 cup of milk for extra richness but for caloric value you can still leave it with only milk and you still get a lovely pudding.

I make this basic recipe and then add 1 Tbsp of cinnamon and 1 packet of Success Rice – cooked and drained – to make a quick rice pudding that everyone seems to love.

reduced the sugar to 1/3 cup and used whole milk. turned out great.

Easy and delicious! I replaced the butter with coconut fat and the milk with oat milk, and added half a cup of slivered almonds. Luxurious—and vegan!

I changed two things: I used 1/2 the sugar called for and I still found it sweet. The full amount would have been way too much. Also, I poured some of the warm milk into the sugar/corn starch mixture and whisked until smooth and then drizzled that into the milk. The final product had a beautiful silky, creamy consistency.

I used a tad less sugar. A teaspoon more vanilla. Yummm. Mine turned out perfect. Creamy

I couldn’t find my recipe for pudding without eggs and with the exception of butter and the way it”s mixed this looked close. The biggest issue for me is the sweetness. I usually cut down on the sugar in most my recipes. If I remember correctly, the reviews are a mix between those who didn’t think it was sweet enough and those who commented it’s too sweet. I generally start with 1/2 to 3/4 the sugar called for. I decided best start with 1/2 based on reviews. Even at that it was WAY TOO SWEET!!! If this happens to you, here are some options to cut the sweetness: Add cooked rice for a rice pudding {maybe a few raisins if not too overly sweet). For chocolate lovers add cocoa when cooking or after for chocolate pudding. Also, I’m not big on putting butter on a lot of things but based on the comment in the recipe that it’s what makes it I chanced it despite the extra fat. Didn’t care for the heavy taste of it. I did do the cornstarch mixed with the dry ingredients and was pleasantly surprised how well it worked with no lumps. It’s a good starting point until I can perfect it to my taste preference. I usually add more spice to thing like this and change them around depending on what flavor I’m in the mood for. Think about using flavors other than vanilla. You can put the pudding in individual dishes and try other extracts like hazelnut, maple, butterscotch, lemon or rum (or use the real things). What candy do you like cinnamon hotties, butterscotch, sour apple ??, .wate

Yes. I had left over banana bread with craisins and walnuts and made a layered dessert for 4 servings.