When I was longing for a bowl of creamy comfort and didn’t have either a block of imported chocolate or heavy cream in my pantry, I resorted to my favorite, pantry friendly, vanilla pudding. 
I used a whisk to combine the sugar, cornstarch and salt in a medium saucepan with a heavy bottom, then I stirred in the milk and egg yolks. I cooked the lump-free mixture, over medium heat, stirring frequently with a spatula. After five minutes, when the pudding had thickened and begun to boil, I lowered the heat and cooked the pudding for five minutes more, stirring constantly. I removed the pan from the heat, added the butter and vanilla extract, stirred until the butter had melted and was completely combined.
I transferred the pudding to four serving dishes, gently pressed a piece of plastic wrap onto the top of the pudding in three of the bowls and put them in the fridge to chill. 
I topped the fourth bowl with a generous teaspoon of mini chocolate chips, sat in the rocking chair close to the wood stove and enjoyed the chocolate flecked bowl of comfort and thought about my sister. She was never convinced that tapioca was delicious, not deadly, and so, instant vanilla pudding remained her favorite comfort food.
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Vanilla Pudding from a Vermont Kitchen
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This creamy vanilla pudding is a comforting, pantry-friendly dessert perfect for a cozy winter day.
Ingredients
- 1/3 cup (80 ml) granulated sugar
- 2 tbsp cornstarch
- Pinch of salt
- 2 1/2 cups (600 ml) whole milk
- 3 egg yolks, lightly beaten
- 3 tbsp unsalted butter, cut into 1/2 inch cubes
- 1 tsp vanilla extract
- Optional: 1 tsp mini chocolate chips for topping
Instructions
- In a medium saucepan with a heavy bottom, whisk together the sugar, cornstarch, and a pinch of salt.
- Stir in the milk and lightly beaten egg yolks, ensuring the mixture is lump-free.
- Cook over medium heat, stirring frequently with a spatula. After about 5 minutes, the pudding should thicken and begin to boil.
- Reduce the heat and continue to cook for an additional 5 minutes, stirring constantly to prevent sticking and ensure even cooking.
- Remove the saucepan from the heat and add the butter and vanilla extract. Stir until the butter is completely melted and incorporated.
- Transfer the pudding into four serving dishes. For three of the dishes, gently press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming, and refrigerate until chilled.
- For immediate enjoyment, top the fourth bowl with a generous tsp of mini chocolate chips and serve warm.
Notes
- For a richer flavor, ensure the pudding is cooked until it thickens and begins to boil.
- Stir constantly to avoid lumps.
- To prevent a skin from forming on the pudding, press plastic wrap directly onto the surface.
- Enjoy warm with chocolate chips for added indulgence.
- Store chilled pudding in the refrigerator and consume within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 13
- Carbohydrates: 28
- Fiber: 0
- Protein: 6
- Cholesterol: 120
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Frequently Asked Questions
Why does the recipe use egg yolks instead of whole eggs?
Three lightly beaten egg yolks are stirred into the milk-sugar-cornstarch base; yolks add richness and a silkier, creamier texture than whole eggs would, and the cornstarch prevents them from curdling as the pudding thickens over medium heat for about 5 minutes.
How do I prevent a skin from forming on the pudding while it chills?
The article and notes both describe the technique: gently press a piece of plastic wrap directly onto the surface of the pudding in each bowl before refrigerating. Direct contact prevents the pudding from being exposed to air, which is what causes the skin.
Why is the butter added after the pan is removed from the heat?
The article describes adding the 3 tablespoons of butter and the vanilla extract off heat; residual heat is sufficient to melt the butter and stir it fully in without the risk of scorching the milk solids or boiling off the vanilla.
