Tasty Tuesday: Homemade Vanilla Pudding (with Graham Cracker Crumb Topping)
I love a good homemade vanilla pudding- to me it’s true comfort food! Creamy, smooth and full of simple vanilla flavor. Yum!
I grew up with my grandmother making this recipe many times and my mom making it even more. We loved it plain but especially thought it was good with the Graham Cracker Crumb Topping. When I got married and started making it for my own family, I learned that it’s good topped with fruit too. My husband loves it with a few strawberries crushed on top. Obviously, it’s very versatile!
The last couple of years in an effort to be more healthy, I’ve been trying to avoid processed foods. So I began to experiment using this Homemade Vanilla Pudding in recipes that call for prepared instant pudding (such as Chocolate Eclair Cake). Yes, it has a little bit of a different taste but in my opinion it was better and probably cheaper too!
Try it for yourself. I’m pretty sure you’ll agree it’s much better than any instant or prepared pudding you’ve ever eaten!
Homemade Vanilla Pudding
8 cups whole milk
1 c. evaporated milk (optional, see below)
1 cup sugar
11 Tbsp. cornstarch
1 Tbsp vanilla
Mix sugar and cornstarch together in kettle. Add milk and evaporated milk- stirring while you add.
Beat eggs and add to mixture. Cook on medium heat until thick, stirring or whisking the whole time.
Remove from heat. Add vanilla. If lumpy, use a strainer and strain into a bowl. Cover with plastic wrap. Make sure plastic touches and covers the whole top of the pudding, otherwise a thick ‘skin’ will form. Refrigerate.
* I use raw milk that has a lot of cream so I eliminate the evaporated milk and cut the cornstarch back to 10 Tbsp. It just as creamy and good!
If desired, when ready to serve, top with the following Graham Cracker Crumb recipe.
Graham Cracker Crumb Topping
1 cup graham cracker crumbs (about 12 to 14 graham cracker squares)
3 Tbsp. melted butter
2 Tbsp. sugar
Combine all ingredients.Add a Comment