While my babes and I gobbled up some Sunday afternoon pudding, I started off on a mini-rant of curiosity about why more people don't make their own pudding from scratch. I understand the reasoning of convenience behind a lot of processed food items, but I'm sorry - instant pudding and pudding cups are not included. 

Pudding is SO EASY to make from scratch, friends! 

It takes less than 20 minutes, and involves little more than a bit of measuring and some stirring. You got this, believe me! 

Brown Sugar Vanilla Pudding 

adapted from Mark Bittman's Vanilla Pudding 

2 1/2 cups whole milk 

2/3 cups lightly packed brown sugar 

pinch salt 

1 vanilla bean, scraped or 1 tsp vanilla extract 

3 Tbsp cornstarch 

2 Tbsp unsalted butter, but into cubes 

  • Combine 2 cups of the milk, sugar, salt, and scraped vanilla bean in a medium saucepan. Heat the mixture over medium heat until the milk starts to steam. 
  • While the pudding is heating, stir cornstarch into the remaining 1/2 cup milk until no clumps remain. 
  • Once the pudding is steaming, add the cornstarch mixture and stir to combine. 
  • Continue cooking the pudding, stirring constantly, until it has thickened. About 10 minutes. 
  • Place pudding in a tightly sealing container, and store in the refrigerator until ready to serve. If you don't like a skin on your pudding, place some plastic wrap directly on the surface to prevent the skin from forming. 
  • Pudding will keep for about a week in the fridge, but it will seep a little liquid after a few days. Just stir it back together before serving! 

 

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