Vanilla Pudding

Name: Vanilla Pudding
Prep time: 15

4 out of 5 stars (based on 20 reviews)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

The vanilla bean gives us one of the more wonderful flavors to cook with. It lends itself perfectly to simple, easy comfort food like this pudding. It is a perfectly delicious antidote to fatigue and...

2½ cups whole milk
3 tablespoons cornstarch, plus
2 teaspoons cornstarch
2 tablespoons sugar
¼ teaspoon salt
Seeds from ½ vanilla bean or 2 teaspoons vanilla extract

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Nutrition Facts

Calories

97 cals

Fat

3 g

Saturated Fat

2 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

14 g

Sugar

9 g

Protein

3 g

Sodium

141 mg

Directions

Bring 2 cups of milk and leftover vanilla bean pod, if using, to a low boil in a saucepan.
In a bowl, whisk together the sugar, salt, vanilla bean seeds (if using extract, add in later), and cornstarch. Very gradually, whisking all the while, add the remaining ½ cup of milk, until smooth.
Whisking continuously, very gradually and slowly add in the warm milk. Return the mixture to the saucepan, and stir constantly with a wooden spoon until it returns to a low simmer. Stir in the extract if using or discard the vanilla pod.
Pour the mixture into 6 small ramekins or into one dish. Chill in the refrigerator until set, about 2 to 4 hours, or overnight.

Chef Tips

Measure the cornstarch carefully. Heaping tablespoons will add more cornstarch than is needed, and make the consistency of the pudding too heavy.
If you do not like pudding skin, lay plastic wrap on top of the pudding before chilling.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society