Martha Stewart Vanilla Pudding Recipe
A classic, creamy, and smooth vanilla pudding recipe by Martha Stewart. This homemade dessert is much better than any store-bought mix and is incredibly easy to prepare.
Equipment
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Medium saucepan
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Whisk
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Measuring cups
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Fine Mesh Sieve
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Glass Bowls
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Plastic Wrap
Ingredients
- 3 cups Whole Milk
- 3/4 cup Granulated Sugar
- 1/4 cup Cornstarch
- 1/4 tsp Salt
- 3 large Egg Yolks
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
Instructions
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Whisk together sugar, cornstarch, and salt in a medium saucepan.
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Gradually whisk in the milk until the mixture is smooth.
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Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
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In a separate bowl, whisk the egg yolks. Slowly whisk in about 1/2 cup of the hot milk mixture to temper the eggs.
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Pour the egg mixture back into the saucepan. Whisk constantly over medium heat for 2 more minutes.
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Remove from heat and stir in the butter and vanilla extract until smooth.
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Strain the pudding through a fine-mesh sieve into a bowl for a smooth texture.
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Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 3 hours.
Notes
- Use whole milk for the best creamy texture.
- Whisk the pudding constantly to avoid any burning.
- Strain the pudding to remove any tiny lumps.
- Always use pure vanilla extract for great flavor.
- Tempering eggs prevents them from cooking too fast.
- Cook on medium heat to avoid scorching milk.
- Chill for at least three hours before serving.
- Keep the plastic wrap tight on the surface.