Vanilla Pudding | Peri's Place For Recipes

4 1/2 cup servings


  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups milk
  • 1/2 cup '1/2 & 1/2' (or heavy cream)
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract


  1. In a medium saucepan, combine sugar, cornstarch, and salt. Whisk together milks and egg yolks; add to saucepan.
  2. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 5 to 10 minutes (may go faster or longer, pay attention to pudding thickness). Reduce heat to medium-low and cook, whisking, 1 minute.
  3. Remove pan from heat and pour mixture through sieve into bowl to remove any cooked egg bigs. Stir in butter and vanilla until combined.
  4. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Good to Know

Modified from Martha Stewart