Once you make pudding from scratch you will never make instant pudding again. Why make it from scratch you ask? First, I know what’s in it. Second, it is easy to make. Last, you only need 6 ingredients to make it happen. Bonus, your family and friends will be so impressed! Homemade vanilla pudding has a smooth silky texture and it doesn’t take long to make.
Instant Vanilla Pudding VS Homemade Vanilla Pudding
This is a list of the ingredients from an vanilla instant pudding box: SUGAR, MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF SODIUM PHOSPHATE, TETRASODIUM PYROPHOSPHATE, SALT, MONO- AND DIGLYCERIDES, ARTIFICIAL COLOR, NATURAL AND ARTIFICIAL FLAVOR, YELLOW 5, YELLOW 6.
Just so you know mono and diglycerides are fatty acids. They are often used as emulsifiers (they stop things from separating) and they extend the shelf life of products. It also contains artificial color and flavor. Let’s not for forget the yellow #5 and yellow #6 dye.
Homemade vanilla pudding has 6 simple ingredients: Almond milk, egg yolks, sugar, salt, cornstarch and vanilla. There is nothing artificial in there. Now I ask you, which one would you rather have?
INGREDIENTS FOR VANILLA PUDDING
- 2 1/2 cups Almond milk (unsweetened)
- 4 egg yolks
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 teaspoon vanilla (McCormick)
- 1 tablespoon margarine
We are ready to make some homemade vanilla pudding.
Put the pot on the stove, but do not turn it on yet. Mix the sugar, salt and cornstarch together right in the pot.
Separate the egg yolks from the whites. (Keep the whites and use them for breakfast the next morning.) Add the milk and vanilla to the egg yolks, then whisk together to combine. Pour the mixture into the pan with the dry ingredients and start mixing.
The egg yolks are what give the pudding its beautiful yellow color.
Turn the heat on medium and stir until everything is combined. Let it come to a low boil and while stirring. This will take about 8-10 minutes. When you see the vanilla pudding start to thicken, it is almost done. Continue stirring until the pudding is thick enough to stick to the spoon.
I like my pudding warm, so I immediately spoon it into bowls, add some fruit and whipped cream on top. Make sure you get a bowl because it won’t last long.