This recipe is as versatile as it is delicious. Use it to make the foundation for any cream pie or dessert (it doesn’t overwhelm you like store-bought vanilla pudding) or simply eat it plain. I have been making this since I was in high school. It’s a must for your files!
Homemade Vanilla Pudding
3/4 cup sugar
1/3 cup unbleached, all-purpose flour
1/4 teaspoon salt
2 cups milk
2 slightly beaten egg yokes (beat with a fork in a small dinner bowl)
2 T. butter
1 teaspoon vanilla
In a saucepan, whisk together the sugar, flour, and salt. Stir in the milk. Cook and stir over medium heat until bubbly. Once the mixture starts to boil, cook and stir 2 minutes more. Remove from heat. Stir a small amount of the hot mixture into the yolks (ensures that the eggs won’t curdle) then immediately return all of it back to the saucepan. Return to heat, and cook and stir 2 minutes longer. Remove from the heat. Stir in the butter and vanilla. Cool. Enjoy!