Homemade Vanilla Pudding Mix – quick and easy recipe to make your own organic pudding mix from scratch in under a minute; use as substitute in recipes that call for the boxed mixes.
I don’t know about you, but it often happens to me that I need pudding mix for some recipe and it turns out I don’t have it at home. Sometimes it’s just not convenient to go to the store to buy one. And I’m not too thrilled with artificial colors and flavorings they put inside, either.
If that is the case with you, too, then this recipe will come in very handy. It takes just a minute to mix all of the ingredients and put them in a jar which should keep in your pantry in an airtight container for up to 6 months.
Whenever you need to make fresh pudding for yourself and your kids, you can cook it in just 2-3 minutes.
From now on, my pantry will not be without a jar of Homemade Vanilla Pudding Mix on the shelf!
- DRY PUDDING MIX:
- 3/4 cups dry milk powder
- 3/4 cups cornstarch
- 1 cup granulated sugar
- 1/2 tsp salt
- 2 whole vanilla beans
- TO MAKE PUDDING:
- 1/2 cup dry pudding mix
- 2 cups milk
- 1 Tbsp butter
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In a bowl, mix together dry milk powder, cornstarch, granulated sugar and salt.
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Open vanilla beans with a knife, scrape out the seeds and add them to the mixture. Cut the beans in 2-3 pieces and add to the mixture, too.
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Put in and airtight container and store in a cool, dry place for up to 6 months.
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TO MAKE PUDDING: In a small bowl, mix 1/2 cup dry pudding mix (take out vanilla beans) with 1/2 cup cold milk until there are no lumps.
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Scald remaining milk. Add pudding mixture while whisking continually and cook until the mixture thickens, about 2-3 minutes. Turn off the heat and add butter. Serve warm or cold.
Recipe slightly adapted from Alejandra Ramos
THINGS TO MAKE WITH VANILLA PUDDING:
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I use vanilla pudding in different recipes, and needed this homemade and healthier version.
That’s great, Joanne!
I’m getting the newsletters, but I didn’t get the free e-book. Where would I find it? Love your recipes!
Thanks, Dolores Atkin
I sent you the e-book to your email address.
Thanks for this recipe. How much should be used in a recipe that calls for a box of pudding? Can this be used in recipes that call for instant pudding, or only for regular (cooked) pudding mix? Thanks.
This is recipe for regular (cooked) pudding mix, not the instant pudding.
I’m not familiar with US pudding boxes. In my country pudding mix is sold in little bags and cooked with 2 cups milk.
Vanilla beans are not readily available in our country, we only have vanilla essence and flavoring, how can i make it work?