Homemade vanilla pudding – creamy recipe

By Katjaon

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This homemade vanilla pudding tastes incredibly creamy, delicate and delicious. You can spoon it on its own, with fruits, sauces or whipped cream. It is also ideal for various pastry recipes. You can make your own vanilla pudding without instant powder and with just a few common ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.

Homemade vanilla pudding

Homemade vanilla pudding without instant powder

You don’t need instant powder for my vanilla pudding recipe, just like for the strawberry pudding recipe. This gives you a creamy dessert without the added flavorings and colorings that are often found in ready-made products.

Only fresh ingredients are used for the homemade vanilla pudding. You determine the quality yourself, just as you do for the homemade edible cookie dough or eggnog. You can also adjust the sweetness of the pudding to suit your taste.

Creamy vanilla pudding recipe

Creamy or firm consistency

With this recipe, you will get a creamy vanilla pudding if you spoon it while it is still warm. After it cools down, it will become a little firmer.

If you want to make the homemade vanilla pudding to turn out, increase the amount of starch in the recipe. Instead of 25 grams, you will then need around 35 – 40 grams of cornstarch. The same applies to the kissel and its consistency.

Pour the hot pudding into a silicone mold rinsed with cold water, leave to cool and refrigerate for several hours or overnight. Then carefully turn it out onto a flat plate.

Dessert to spoon up

For spooning or for pastries

You can enjoy the homemade vanilla pudding on its own for dessert, alongside the ryazhenka, the vegan chocolate mousse or the yogurt. It tastes particularly creamy when warm and fresh. If you leave it to cool after cooking and chill it for a few hours, it will have a firmer consistency.

You can also add fresh fruits or a fruit sauce to the vanilla pudding. It also tastes delicious with whipped cream.

This homemade vanilla pudding can also be used to conjure up delicious pastries. For example, try the Danish pastry with custard and strawberries, the pudding pretzel, the custard cherry hand pies or the quark custard buns with mandarins. Depending on the recipe, you may need to adjust the amount of starch slightly to achieve the right consistency.

How to make vanilla pudding

This homemade vanilla pudding is

  • creamy,
  • delicate,
  • fine,
  • moderately sweet,
  • incredibly tasty,
  • aromatic,
  • with natural vanilla,
  • without flavorings or colorings,
  • quick and easy to make without instant pudding powder,
  • ideal for dessert, alongside the chia pudding.

Creamy dessert with vanilla

How to make vanilla pudding: tips and tricks

  • Use milk with a high fat content to make your vanilla pudding extra creamy.
  • You can replace some of the milk in the recipe with the same amount of cream.
  • You can adjust the amount of sugar to taste.
  • For a smoother consistency, you can pass the vanilla pudding through a fine sieve after cooking.
  • You can find out how to make your own pudding to turn out here in the article above.
  • I used the leftover egg whites to make the Belyov pastila.

Have you made vanilla pudding using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how you liked it.

Try these dessert recipes too:

Homemade vanilla pudding

Vanilla pudding

The homemade vanilla pudding tastes incredibly creamy, delicate and delicious. You can spoon it on its own, with fruits, sauces or whipped cream. It is also ideal for various pastry recipes. With this recipe, you can make your own vanilla pudding without instant powder and with just a few common ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Servings 2

Ingredients
  

  • 500 ml milk
  • 25 g cornstarch
  • 2 egg yolks
  • 1 vanilla pod
  • 50 g sugar
  • 1 pinch of salt

Instructions
 

  • Dissolve cornstarch in 100 ml cold milk.
  • Add egg yolks and mix to a homogeneous mixture.
  • Pour the remaining 400 ml of milk into a thick-bottomed saucepan.
  • Halve vanilla pod lengthwise and scrape out the seeds.
  • Add sugar, salt, the vanilla seeds and the scraped vanilla pod to the milk in the saucepan.
  • Bring the milk to the boil briefly while stirring, remove from the heat and remove the vanilla pod.
  • Pour the starch and egg yolk mixture into the hot milk in a thin stream, stirring constantly.
  • Place the saucepan with the milk back on the stove, bring to the boil, stirring constantly until the mixture thickens, and continue to simmer for approx. 2 - 3 minutes, stirring constantly.
  • Remove the vanilla pudding from the heat and leave to cool slightly, stirring occasionally.
  • Divide the warm vanilla pudding between dessert bowls or glasses and serve.

Notes

  • Use milk with a high fat content to make your vanilla pudding extra creamy.
  • You can replace some of the milk in the recipe with the same amount of cream.
  • You can adjust the amount of sugar to taste.
  • For a smoother consistency, you can pass the vanilla pudding through a fine sieve after cooking.
  • You can find out how to make your own pudding to turn out here in the article above.
  • I used the leftover egg whites to make the Belyov pastila.
  • Take note of the detailed tips and tricks for making the vanilla pudding at the top of the article.

If you are using Pinterest, you can pin the following picture:

Pin Homemade vanilla pudding

 

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