What I’m Making: Homemade Vanilla Pudding

When my husband was living a big favorite around here for him was my homemade vanilla pudding. He liked chocolate too but I think vanilla was his real favorite. I made it often when the expiration date on milk was coming close. It’s a great way to use up a lot of milk quickly.

The other night I had family here for “big family supper”. That typically consists of my daughter Kalissa’s family, my son Karl and my daughter Kelli with her kids. I was trying to think of something “kid friendly” to make. It was then I remembered that I had milk that needed to be used. So I decided to make some Homemade Vanilla Pudding.

Here’s my recipe…

Clear as mud right?? It’s just a note…

taped to the inside of my kitchen cabinet scribbled in my handwriting. Unless you know how to make it, the note really means nothing.

Let me decipher it for you. First off…this makes a really big batch. You might want to half the recipe. I always made a huge batch as my husband would eat it over the next several days in his lunch.

Take 7 cups of milk and heat it up on the stove. Stir often so it doesn’t stick to the bottom of the pan. I typically stir using a whisk.

In a bowl put:
five beaten eggs
1 1/2 cups sugar
1 cup milk
2/3 cup cornstarch
2 teaspoons vanilla

Mix this really well. I typically mix it with an immersion blender.

Once the milk is just on the brink of boiling pour the egg mixture into the hot milk.

It can get lumpy easily so I typically whisk this all in and then use the immersion blender to mix more. There’s a debate in the family. Lots of people actually like the lumps and this day it was voted on to leave the lumps so I didn’t use the immersion blender. We’re a weird family…who likes lumpy pudding. (I actually do!)

It won’t look like much.

It can get lumpy easily so I typically whisk this all in and then use the immersion blender to mix more. There’s a debate in the family. Lots of people actually like the lumps and this day it was voted on to leave the lumps so I didn’t use the immersion blender. We’re a weird family…who likes lumpy pudding. (I actually do!)

It won’t look like much. I leave it on the burner for a minute or two stirring the entire time. Then I add the vanilla and a tablespoon of butter. Stir more-until the butter melts- and take off the heat. It will have started to thicken and thicken more as it cools. I always eat the first serving warm. YUM.

Our taste tester for the night was Anders, my grandson. He really liked it!! This was his first bite. His eyes bugged out it was so good. HA!!

If I want chocolate pudding instead of vanilla, I follow the same recipe. I just add 1/2 cup of cocoa to the egg mixture.

That’s the Kramer family vanilla pudding recipe. I’ve been making it for MANY years. I would guess for over 30 years. It’s a tried and tested recipe that I used to make all the time back when we had chickens on the farm and we had eggs that needed to be used.

22 thoughts on “What I’m Making: Homemade Vanilla Pudding”

  1. Now you have me thinking about homemade vanilla pudding. I’ll have to make some. I use an old family recipe also. It’s so good.

  2. I remember pudding used to be great dessert . My mom used to layer it with
    Bananas graham crackers .graham crakers on top too.

  3. I always made homemade vanilla pudding ( from the old Betty Crocker cookbook ) fir the vanilla pudding for cream puffs ! It’s the only kind we like ! It’s soo good … recipe is very similar…yummm

    1. I can read Gingham Goodness and Homemade Pudding fine on my computer. But I get program text on both when I try to use my I phone. Weird. I don’t know much about technology!!

  4. Beryl in Owatonna

    I seldom buy packaged pudding…it isn’t near as good as homemade and just as easy to make!! I use the More With Less cook book recipe, I believe it is Amish. I like it because I seldom have milk, this recipe calls for powdered milk. It is called Fluffy Vanilla Pudding. You separate the eggs, putting the yolks into the mixture as you cook it, then let it cool for 10 minutes and fold in te whites that are beaten to stiff peaks. It makes a light pudding and is so good! I put bananas in it sometimes and usually put cool whip on top! It makes 4 bowls that last 4 nights!! I live alone. I have made it to share with friends or when my brother and SIL come for supper. It isn’t as sweet as the boxed pudding either!! Your recipe is very similar to mine.

  5. When I was growing up the pudding was put right into individual dishes, but first, a vanilla wafer or a maraschino cherry was put in so there was a “surprise” at the bottom of the dish. It was always such a treat.

  6. I make a similar pudding except I leave out the butter and use flour instead of cornstarch. I alternate a layer of vanilla wafers, banana, pudding, repeat, until the bowl is full. This is the family version of banana pudding. I think it is a Southern favorite. Our family gatherings are not complete without, apple cake and banana pudding.

  7. Elizabeth Sawyer

    so all in all – you use 8 cups of milk. 7 cups in the saucepan and 1 cup in the egg mixture.
    Sounds yummy

  8. Darlynn Venne

    Reminds me of growing up. Mom used to make the boxed stove top vanilla pudding. She would let it cool some and then we would pour it over a scoop (or two…) of vanilla ice cream. Oh my!!! Good recipe Jo~

  9. I love tapioca pudding and have tried to make it. It never tastes as good as I remember when my mom made it. I am also lactose intolerant, so I can’t use the boxed stuff. This recipe cut down would probably be something I would love. You don’t happen to make the tapioca pudding do you? I may have to start experimenting again.

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