Here is a recipe for plain and simple vanilla pudding. It’s great on its own in two cute little cups or tucked into a graham cracker crust with whipped cream on top.
Whisking the dry ingredients into the milk and cream before placing it on the stove ensures a lump-free pudding every time.
Makes 2 small bowls of vanilla pudding.
- 1 1/4 cup milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon butter
- In a medium glass bowl, add the sugar, cornstarch and salt. Stir lightly with a whisk to blend.
- Then, slowly pour in 1/4 cup of the cream and whisk vigorously to dissolve the sugar and cornstarch. Add the last of the cream slowly, still whisking.
- Add the milk slowly and whisk very well to ensure all the dry ingredients are dissolved.
- Pour the milk and cream mixture into a saucepan and turn the stove onto medium. Bring the pudding to a simmer while constantly stirring with a wooden spoon. Be sure to scrape the sides and bottom of the saucepan during cooking.
- Once the pudding starts to gently simmer, turn the heat to low and cook another 1 minute. Turn off the heat, and then stir in the butter and vanilla.
- Pour the mixture into 2 small cups, cover with plastic wrap and refrigerate at least 4 hours before serving. If you don’t like a pudding skin, press the plastic wrap directly on the surface of the pudding before chilling.