Homemade Vanilla Pudding Mix

Ingredients

• 1 cup granulated sugar
• 0.75 cup non-fat dry milk powder
• 0.75 cup cornstarch
• 0.5 tsp kosher salt
• 0.5 cup homemade vanilla pudding mix (Use ½ cup of the prepared dry mix.)
• 0.5 cup whole milk (2% milk may also be used, although whole milk gives the richest texture.)
• 1 tbsp unsalted butter
• 2 tsp vanilla extract

Steps

1. 1

   In a large bowl, whisk together the granulated sugar, non-fat dry milk powder, cornstarch, and kosher salt until evenly combined and no lumps remain.

2. 2

   Transfer the dry pudding mix to an airtight container or mason jar. Store it in a cool, dry place for up to 3 to 4 months.

3. 3

   For one batch of pudding, measure ½ cup of the prepared pudding mix.

4. 4

   In a medium saucepan, whisk the ½ cup pudding mix and whole milk together until smooth.

5. 5

   Cook the mixture over medium heat, whisking constantly, until it comes to a boil.

6. 6

   Reduce the heat to low and continue cooking for 2 to 3 minutes, or until the pudding has thickened.

7. 7

   Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until incorporated.

8. 8

   Pour the pudding into individual serving dishes or a prepared pie crust.

9. 9

   Place plastic wrap directly on the surface of the pudding to prevent a skin from forming.

10. 10

    Refrigerate for at least 2 hours, or until chilled and set.

Notes

The recipe makes about 2½ cups, or 40 tablespoons, of dry vanilla pudding mix—enough for about 5 batches of pudding. Keep the mix away from moisture because the cornstarch can clump and prevent smooth cooking. Whole milk is recommended; 2% milk may be substituted, but water is not recommended. The structured recipe lists a 5-minute total time, although the prepared pudding requires at least 2 hours of refrigeration to chill and set.

Nutrition per serving

• dessert
• pantry staple
• make-ahead
• stovetop
• vegetarian