Pudding Chocolate or Vanilla
Indulge in the creamy, nostalgic delight of homemade Pudding Chocolate or Vanilla—a versatile dessert perfect for any occasion. This luscious recipe offers two irresistible variations: the classic vanilla with its smooth, velvety texture and the decadent chocolate enriched with unsweetened cocoa powder. Made with simple pantry staples like granulated sugar, whole milk, and egg yolks, this pudding delivers rich flavor in every spoonful. With a quick prep time of just 10 minutes and a silky finish thanks to tempering techniques, it’s an easy yet elegant treat. Serve it chilled with a dollop of whipped cream or a sprinkle of cocoa powder for a family-pleasing dessert that’s as comforting as it is delicious. Whether you're craving chocolate or vanilla, this pudding is sure to satisfy!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 0.5 cup granulated sugar
- 3 tablespoons cornstarch
- 0.25 teaspoon salt
- 3 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder (optional for chocolate pudding)
Instructions
In a medium saucepan, whisk together the sugar, cornstarch, and salt. If making chocolate pudding, add the cocoa powder to this mixture as well.
Gradually whisk in the milk until the mixture is smooth and free of lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken, about 5-7 minutes.
Once the mixture starts to bubble, reduce the heat to low and cook for another 2 minutes, stirring continuously to avoid scorching.
Remove the saucepan from the heat. Slowly whisk about 1 cup of the hot pudding mixture into the beaten egg yolks to temper them, then gradually return the egg mixture to the saucepan, whisking constantly.
Return the saucepan to low heat and cook for an additional 2-3 minutes, continuing to stir until the pudding is thick and creamy.
Remove from heat and stir in the butter and vanilla extract until fully incorporated.
Pour the pudding into individual serving dishes or a large bowl. Cover the surface with plastic wrap to prevent a skin from forming.
Let the pudding cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Serve chilled, topped with whipped cream or a dusting of cocoa powder, if desired.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 34.3 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 217 mg | 17% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
