I don’t know about you, but for me, pudding was the dream dessert during childhood. Especially vanilla pudding!
I always loved ganache or any other thick creams, to be honest. Those pudding envelopes were sort of a luxury since Mum did not allow me to have them all the time because of “all the chemicals in them”. I understand my Mum now: reading the label of the store-made, dust version of pudding makes me cringe.
Now, being a grown-up who can actually safely use a cooker, I can make my very own from scratch. And guess what? It’s as easy as the one you buy, but you know what’s in it.
Servings: 500 grams | Prep. Time: 5 mins | Waiting Time: 30 mins | Cook Time: 10 mins | Difficulty: Easy
- 500 ml milk of your choice
- 3 tablespoons powdered sugar (or more is you want)
- 5 tablespoons corn starch
- a splash of vanilla extract
- small sauce pan
- silicone moulds (optional)
- large measuring cup (optional)
- In a large measuring cup, add the sugar and the corn starch and mix to combine.
- Pour the milk in and mix well until everything is dissolved.
- Add vanilla extract to taste.
- Pour the mixture in a small sauce pan over medium heat.
- Gently whisk the mixture until it starts to boil. Let it boil for 30 seconds, on low heat, constantly mixing to prevent sticking. The mixture will get thicker as it boils.
- Pour the hot pudding in silicone moulds or small bowls and let it cool down completely (for about 30 minutes).
You can eat it as it is, or you can drizzle honey, maple syrup or add fresh fruits.
Let’s talk flavours!
This is the classic, standard recipe for homemade pudding. For me, adding one tablespoon of corn starch to every 100 ml of milk offers the perfect pudding texture. Depending how thick you like pudding, you can juggle with the amount of corn starch (I don’t recommend less than 4 tablespoons though).
You can also add half of a vanilla bean, for more flavour. Or, you can skip it and add different flavours:
- add a couple of tablespoons of cocoa powder and a few chunks of chopped chocolate
- a slash of limoncello, with some lemon zest will result in the most refreshing, perfect for summer lemon pudding
- add pureed fruits of your choice
Make it vegan
I used dairy milk for this recipe because it was the only type we had. But just imagine how scrumptious a coconut pudding would be! Or almond… or rice… whatever non-diary milk you love.
Shaping the pudding
I recommend using silicone moulds because it’s the easiest way to take them out. If you have different shapes, it will be fun for the kids to decorate them.
Related: Homemade Summer Fruit Tart Recipe
I only found those cheesy hearth shaped moulds so… heart shaped pudding it is!
If you don’t have silicone moulds, you can use any ceramic item you want: a small bowl, a cup, etc. Rinse the bowl with cold water and drain the excess water. Don’t dry it completely! Pour in the hot pudding and let it chill. Because of the few drops of cold water left, the pudding will slide easily out of the mould.
The texture is creamy and rich – quite different from the store brought one. I really do hope you’ll give easy homemade vanilla pudding recipe a try, since it’s quick and delicious.
Are you buying pudding or making your own? What’s your favourite flavour?