Homemade vanilla pudding for two. A small batch of vanilla pudding perfect for a quick craving or a fun after school treat!
Here is a recipe for plain and simple homemade 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.
My venture into homemade vanilla pudding actually began with a recipe for chocolate pudding. I followed a recipe from the Joy of Cooking and did everything it said to do, in the exact order. The recipe is absolutely perfect! However, I made it again, and took a few liberties and skimmed the recipe before cooking.
Homemade vanilla pudding tips:
I made a little mistake, and forgot to whisk the dry ingredients fully into the liquid before turning the heat on the stove. I’m always in a rush, friends! I just whisked it all together while the pan warmed up from the flame underneath…and I thought it would be okay!
Well, it definitely isn’t okay when you don’t follow recipe instructions. If cornstarch isn’t fully dissolved and whisked into COLD liquid before being brought to a simmer, it forms little lumps. Clear little lumps that will permeate the entire pudding!
While I could let myself be filled with disappointment, I think it’s an awesome lesson in cooking. So, from here on out, I pause and fully whisk the cornstarch into the cold liquids BEFORE I even turn the heat on. And I have nothing but perfect pudding, every time.
I even have a photo for you above of this whisking process, because it is seriously so important! Don’t skip it or be in a rush. There’s really only one way to make homemade vanilla pudding for two.
I hope you never have lumpy pudding ever in your life! Just remember my mistake, and you’ll never make it!
- 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.