Vanilla Pudding Mix
Create your own rich, velvety desserts with this irresistible Vanilla Pudding Mix recipe—a convenient, homemade alternative to store-bought varieties. Crafted with pantry staples like sugar, cornstarch, and dry milk powder, this mix offers a customizable and preservative-free option for pudding lovers. The star ingredient, vanilla bean or vanilla powder, infuses each bite with a fragrant, natural sweetness that elevates this classic dessert. Ready in just 10 minutes, this mix can be stored for up to six months, making it a versatile addition to your kitchen. Whisk it with milk and heat for a luscious, creamy pudding perfect for serving warm or chilled, topped with fruit, whipped cream, or cookies. Ideal for quick family desserts, indulgent snacks, or as a filling for pastries, this vanilla pudding mix is a must-have for home bakers seeking both convenience and flavor.
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Recipe Information
Ingredients
- 120 grams Sugar
- 50 grams Cornstarch
- 60 grams Dry milk powder
- 0.5 teaspoons Salt
- 1 whole (or teaspoon) Vanilla bean or vanilla powder
Instructions
In a medium mixing bowl, combine sugar, cornstarch, dry milk powder, and salt. Mix thoroughly to incorporate all dry ingredients evenly.
If using a vanilla bean, slice it lengthwise and scrape out the seeds. Add the seeds to the dry mixture or use vanilla powder if that’s your preference.
Transfer the mix to an airtight container or jar. Label it with the name and date, and store it in a cool, dry place for up to 6 months.
To prepare vanilla pudding from the mix, measure out 120 grams (approximately 1 cup) of the dry mix.
In a medium saucepan, whisk 120 grams of the mix with 2 cups of cold milk (or the milk of your choice) until smooth.
Place the saucepan over medium heat and bring the mixture to a gentle boil, whisking constantly to avoid lumps.
Once it starts to boil, reduce the heat and cook for 2–3 more minutes until the pudding thickens to your desired consistency.
Remove the saucepan from heat and pour the pudding into serving bowls or ramekins.
Optionally, cover the surface of the pudding with plastic wrap to prevent a skin from forming, then let it cool in the refrigerator for 1–2 hours.
Serve chilled or warm as desired. Enjoy your creamy homemade vanilla pudding!
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 142.6 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 803 mg | 17% | |
*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.
