There is no reason why this couldn’t be called “everyday vanilla pudding” or “easy homemade vanilla pudding” or even, “the best homemade vanilla pudding ever,” but I chose lunchbox vanilla pudding, because mainly I make it for my hungry brood as their lunchbox dessert.
For YEARS!!!! they have begged me for those refrigerated puddings in the dairy case and I just won’t buy them. I really won’t. First of all, they are crazy expensive and filled with so many thickeners, I get a headache just reading the ingredient list.
I started experimenting recently making different types of pudding. I make chocolate, vanilla, and lemon (other recipes coming soon), but this recipe has been the consistent base for all of them. It’s thick, creamy, not too sweet, and absolutely delicious.
So what makes this pudding recipe so special? I like using flour instead of cornstarch, which is what most pudding recipes call for. I reduced the amount of sugar from traditional vanilla pudding recipes, and I used 2% milk instead of whole milk. It still has a super rich flavor with just a little less fat and calories.
The process is so easy
- Start with 3 egg yolks and save the whites in the fridge for breakfast the next morning
- Add the yolks to a saucepan with the sugar, flour (or cornstarch), and salt and stir those all together
- Whisk in the milk and then slowly raise the heat to medium to start cooking – whisk the whole time
- The pudding will naturally thicken up and around minute 7, it will be noticeably thick – keep whisking but turn the heat down slightly so it doesn’t burn
- Pour it into a bowl and cover it with plastic wrap and stick it in the fridge for about 2 hours, although it starts to cool down much faster than that. The plastic wrap keeps it from forming a film on the top – no one wants that.
- Divide it up – easy peasy
My husband is definitely a pudding lover too. This makes 6 servings, so he gets one in his lunch too:)
- 3 egg yolks
- ⅓ cup granulated sugar
- 3 Tablespoons all purpose flour, or cornstarch
- ¼ teaspoon table salt
- 2 cups 2% milk
- ½ teaspoon vanilla extract
- Separate egg whites from egg yolks and add the yolks to a medium saucepan
- Add sugar, flour, salt and stir until combined
- Add milk and whisk until smooth
- Turn on heat to medium and stir pudding continuously for 10 minutes, scraping sides as needed
- As the pudding starts to thicken turn heat to medium low and continue to stir
- Remove from heat and add the vanilla
- Pour into a heat safe bowl and cover with plastic wrap, ensuring the plastic wrap touches the top of the pudding
- Refrigerate for at least 2 hours
- Transfer into individual containers if using for lunches.