Homemade Vanilla Pudding

399 Reviews 21 Pics
  • Cook

    20 m
  • Ready In

    1 h
Recipe by  Rosemary

“A delectable dessert. There is no substitute for the butter.”

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Adjust Servings

Original recipe yields 5 servings



  1. In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

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Reviews (399)

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THis is a basic pudding. I have read all the troubles people have been having with 'lumps' I did NOT follow the recipe as written. Everytime I have had to use cornstarch to thicken, and to add in a liquid I have ALWAYS known that the very best way to have no lumps is to disolve it in COLD liquid. SO the easy solution...put all the dry ingrediants in the pot, including cornstarch. Add COLD milk/soy, whisk briskly until nicely disolved, THEN kick in the heat and continue. Wala! No lumps.



Yummy! I love this recipe because it doesn't use eggs, which are, (to be perfectly honest!), a bit of a pain when making home-made puddings. TO AVOID LUMPS, do not follow the directions as written. Blend all dry ingredients in the pot you're going to cook the pudding in. Then slowly whisk in the milk until it's blended. THEN turn on the heat and start cooking! I added cinnamon and nutmeg, which is absolutely delicious, but makes the pudding not as "pretty" because it turns it a bit dark. We don't care...just like the flavor! I also added 2 cups of cooked brown rice, to turn it into rice pudding. If you like raisins in your rice pudding, just put 1/2 cup raisins in a 2-cup glass measure, add 1 cup water, and microwave 1 minute to "plump." Drain and add to the cooked pudding along with the rice. Raisins are an iron-rich fruit, and also add a lot of flavor!



This is a light and creamy pudding and delicious. The only thing I did differently was to put the sugar, constarch, and salt in my saucepan first and then slowly added cold soy milk - stirring constantly. When well blended I turned on the burner and cooked until thickened. No lumps! Another time I might add a little more vanilla.

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Amount Per Serving (5 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 4.2 g
  • 7%
  • Carbs
  • 29.1 g
  • 9%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 173 mg
  • 7%

Based on a 2,000 calorie diet



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Chocolate Cornstarch Pudding


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Honey Vanilla Pudding