Buttery and sweet, this easy Vanilla Pudding is super simple to make from scratch!
2 1/2cupshalf and half
1/4cuplightly packed light brown sugar
3tablespoonsunsalted butterI use Plugra European Style Butter
1teaspoonvanilla bean paste or pure vanilla extractI use Nielsen-Massey
2 1/2tablespoonscorn starchadd an extra tablespoon for a thicker consistency.
In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil). Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. In a small bowl, whisk together the remaining half and half with the cornstarch. Slowly add the cornstarch mixture to the half and half whisking constantly. Continue cooking until the mixture has thickened and coats the back of a spoon. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.
Pudding can be made up to 48 hours in advance and stored in an airtight container in the refrigerator.
The Very Best Vanilla Pudding
Amount Per Serving (1 g)
Calories 221Calories from Fat 108
% Daily Value*
Saturated Fat 8g50%
Vitamin A 400IU8%
Vitamin C 0.7mg1%
* Percent Daily Values are based on a 2000 calorie diet.