Easy Vanilla Pudding
Easy Vanilla Pudding
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Easy Vanilla Pudding

15 MIN
10 MIN
6 H



  1. In a saucepan off the heat, whisk together the sugar and cornstarch.
  2. Whisk in the egg yolks and  cup (60 ml) of the milk and, when smooth, add the remaining milk and the vanilla. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pan until the mixture thickens. Remove from the heat.
  3. Pass through a sieve to remove any lumps, if needed.
  4. Stir in the butter until the mixture is smooth.
  5. Pour the pudding into a bowl. Cover with plastic wrap directly on the surface of the pudding. Let cool, then refrigerate for 6 hours or until set and chilled.
  6. When ready to serve, gently stir with a spatula until softened.


You’d think that we add butter to our pudding to make it taste better, but no! Here’s a lesson in kitchen chemistry: When butter is added to cornstarch, its fat helps to create that perfect texture that makes you want to grab a spoon and dig in.

This is a "Ricardo for Kids" recipe.


  1. The ingredients suggests corn starch. Can i use corn flour? Or is that what it means

  2. Just made this for the 3rd time! So good with fresh Ontario strawberries.

  3. So easy and delicious!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.