Homemade Vanilla Pudding (with Graham Cracker Crumbs)
This homemade pudding couldn't be easier to make and is so creamy and delicious! It's made with just a few simple ingredients and is much cheaper and better than store bought.
Servings: 6 (1/2 cup each)
Ingredients
Pudding:
- 2 ⅔ cups whole milk
- ⅓ cup sugar
- 3 ½ tbsp. cornstarch
- pinch of salt
- 1 egg
- 1 tsp. vanilla
Graham Cracker Crumb Topping (optional):
- 1/3 cup graham cracker crumbs about 4 graham cracker squares
- 1 tbsp. butter melted
- 2 tsp. sugar
Instructions
- In a medium saucepan, mix together the sugar, cornstarch and salt.
- While whisking, slowly add the milk; thoroughly combine.
- Beat the egg, then slowly add to the milk while whisking the milk vigorously. (If you don't thoroughly mix in the egg you will end up with little chunks of cooked egg in the pudding.)
- Turn burner to medium/medium-high. Bring to a simmer, stirring/whisking regularly, paying special attention to the bottom edges and sides of the saucepan where the mixture could stick.
- Once simmering, cook for 2 minutes, stirring constantly- make sure to not let the pudding stick to the bottom of the pan.
- Remove from heat and stir in the vanilla. If needed, strain the pudding through a fine mesh strainer to remove any lumps.
- Spoon or pour the pudding into a storage container. Cover the pudding with plastic wrap, making sure to press it directly onto the pudding surface. (This prevents a skin from forming.)
- Refrigerate until completely chilled, at least 4 hours or overnight. Enjoy as is, or garnish with whipped topping, fresh fruit or graham cracker crumbs.
To Make Topping
- Mix all the ingredients until combined. Let set a bit before using.
Notes
Milk: Whole milk will give the creamiest results and is recommended. However, if you only have 2% milk, that will work too. If you use 2%, adding a dollop of butter to the pudding once you remove it from the heat will add a bit more creaminess.
Plastic wrap alternative: If you don’t like the idea of plastic being against the hot pudding, you can run a stick of butter over the surface of the pudding instead. Just be sure not to do more than one swipe or you may have tiny lumps of butter once it is chilled.
Final Whisking: For the smoothest result, once chilled and before serving, give the pudding a final good whisk. You don't need to do this, but it will make it a bit smoother and give a nicer final texture.
