Vanilla Pudding

Vanilla Pudding

This recipes makes a thick, rich, custard-like pudding that makes a delicious snack or simple dessert.
  • Prep: 5 min
  • Chill: 2 hours
  • Cook: 30 min
  • Total: 2 hours 35 min
  • Serves 4
Vanilla Pudding

Carbohydrate Counts

Carbs-per-gram ratio: 0.2684

Serving Size 170g (about 46g carbs)

Carb calculations Weight Carbs
Heavy cream (26g)
Milk (7g)
Sugar 128g (128g)
Cornstarch 24g (21g)
Net Weight 678g (182g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 1 ½ cups heavy cream
  • ½ cup milk
  • 128g / ⅔ cup sugar
  • pinch of salt
  • In a medium saucepan, whisk heavy cream, milk, sugar and salt until combined. Cook over medium-low heat, whisking occasionally, until mixture just begins to steam, about 10 minutes.
  • ½ cup heavy cream
  • 24g / 3 tablespoons cornstarch
  • In a separate bowl or measuring cup, combine cornstarch and heavy cream. Whisk until smooth and there are no lumps.
  • Add cornstarch mixture to saucepan and cook, stirring occasionally, until pudding starts to thicken and barely reaches a boil, about 5 minutes.
  • Immediately reduce heat to very low and stir for 5 minutes or so until thickened.
  • ½ tablespoon vanilla extract
  • Remove from heat and stir in vanilla extract
  • Pour pudding into a 1-quart dish or 6 ramekins. Cover tightly with plastic wrap directly on the surface to prevent skin from forming.
  • Refrigerate until chilled, about 2 hours.
  • Serve within one day.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/vanilla-pudding/). Adapted from NYTimes.com.

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