Yes, this pudding was still good, but it wasn't as thick, silky or creamy as the dark chocolate pudding that we have all come to love. The vanilla flavor in this pudding comes from the vanilla extract, so the next time I make this, I will try to find a recipe that uses vanilla beans and eggs so that the pudding is thicker, smoother and flavored from real vanilla beans.
If you are in a pinch and want a quick and easy vanilla pudding recipe, this is a good one to try. Otherwise, hold out for another recipe (which I hope to find and try out soon).
- 1/2 cup granulated sugar
- 3 TBSP cornstarch
- 1/4 teaspoon salt
- 2 cups milk (I used 2%)
- 1 teaspoon vanilla extract
- 1 TBSP unsalted butter (if using salted butter, omit the salt from above)
In medium saucepan, whisk together the sugar, cornstarch and salt. Slowly whisk in the milk until no lumps remain.
Put your saucepan on the stove set over medium heat. Continuously stir until the mixture becomes thick and can coat the back of a spoon or spatula (it should resemble a thinner version of pudding). Do not allow the mixture to boil.
Turn off the stove and take the saucepan off the heat. Quickly whisk in the vanilla and butter until both are fully incorporated. The pudding should thicken.
Transfer to individual bowls or ramekins and allow to cool completely in the refrigerator before serving.
Pudding should be stored in the refrigerator and will keep for several days.
Yield: Makes 4-6 servings