Rich, creamy and sweet, Vanilla Pudding is the epitome of comfort food. So simple to make you’ll never reach for the instant stuff again. Fantastic for an every day treat but elegant enough for entertaining.
The Very Best Vanilla Pudding
- Servings: ¼ cup
- Yield: 2 cups
- Prep Time: 2 min
- Cooking Time: 10 min
- 2 ½ cups half and half
- ½ cup granulated sugar
- ¼ cup lightly packed light brown sugar
- 3 tablespoons unsalted butter (I use Plugra European Style Butter)
- 1 teaspoon vanilla bean paste or pure vanilla extract (I use Nielsen-Massey)
- 2 tablespoon corn starch
- In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil). Add the both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. In a small bowl, whisk together the remaining half and half with the cornstarch. Slowly add the cornstarch mixture to the half and half whisking constantly. Continue cooking until the mixture has thickened and coats the back of a spoon. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.