The ingredient list on vanilla puddings are quite similar, so why am I sharing my recipe? Because the directions are so involved on most recipes, they would leave you thinking that pudding is hard to make. Most recipes also leave you with the impression that lumps are inevitable. Both are false. Pudding is easy to make!
I make pudding almost every weekend because my husband prefers his pancakes made with egg whites. Four egg whites equals two whole eggs, so I usually have four egg yolks leftover and you know I can’t let egg yolks go to waste! My pudding recipe calls for four egg yolks, so it is easy to use up the leftover yolks.
My tip for creating lump-free pudding is to use your whisk from beginning to end! I use this Silicone Coated Whisk. I bought it for less $6.00, but find it to me more effective than my more expensive whisks.
- 4 egg yolks
- ⅔ cup sugar
- ¼ cup corn starch
- 2½ cup milk
- 2 tablespoons cold butter
- 2 teaspoons vanilla
- In a medium sauce pan, combine the sugar and corn starch. Using a whisk, slowly add the milk, blending it together until the corn starch is dissolved.
- Add the egg yolks and whisk together until thoroughly combined.
- Place pan over a medium flame, and whisking continuously, cook until it just begins to bubble.
- Lower flame to low and cook for one more minute, whisking continuously.
- Remove from heat and stir in butter and vanilla.*
- Pour the pudding into a bowl. Place plastic wrap right on top of the surface of the pudding, smoothing out any air bubbles. This will prevent the pudding from forming a skin.
- Chill for at least 3 hours.
- Whisk again if you notice any lumps before serving.
I topped our pudding with Vanilla Whipped Cream.
More Pudding Recipes:
Do you make homemade pudding?