Homemade Vanilla Pudding Mix: Creamy Cool Fun At Home

Stephie Swope | Eat Your Heart Out

Making Vanilla Pudding Mix at home couldn't be easier. You'll love it!

Vanilla Pudding Photo

As a kid, I was never a big fan of pudding. This probably has a lot to do with elementary school snack time and those snack pack pudding cups – because let’s be real, that isn’t very good pudding.

As an adult, I am much more inclined to eat pudding, especially pudding that I have made myself. And while I do enjoy making custard-style puddings (you know, the kind that use egg yolks), there is something so convenient about grabbing a box of cook-and-serve pudding mix and having the pudding practically made for you.

Vanilla Pudding Picture

But did you know that you can actually make your own cook-and-serve pudding mix? And it only uses 4 ingredients, at least 3 of which you probably already have on hand. In less than the time it would take you to locate your favorite box of pudding on that gallery-style wall of options at the grocery story, you can whisk together the ingredients for this mix, which you can then keep on hand in your pantry for when those cravings for something sweet hit.

Interested in other quick-and-easy homemade mixes? Check out this homemade taco and chili seasoning and this copycat Bisquick mix.

  20 Servings

Ingredients

pudding mix:
  • 1 cup granulated sugar
  • 3/4 cup cornstarch
  • 3/4 cup nonfat dry milk
  • 1 teaspoon kosher salt

Directions

  1. Whisk the ingredients together in a large bowl. Transfer the mix to an airtight container and store in a cool, dry place.

To Make Pudding:

  1. Whisk together 1/2 cup of the mix with 2 cups of milk in a medium saucepan.
  2. Cook over medium heat, whisking constantly, until the mixture is thickened and coats the back of a spoon.
  3. Remove from heat and add 3/4 teaspoon of vanilla extract or vanilla bean paste.
  4. Allow to cool for at least 5 minutes before serving, or place in an airtight container and store in the refrigerator. 

Vanilla-pudding-photo

Rate This Recipe!


Rating: 3.7 / 5.0 (31 Votes)
Source: Adapted slightly from Brown Eyed Baker
Tags: , ,
Stephie-swope

About Stephie

Stephie is all about encouraging the art of cooking in her friends and family through her blog, Eat Your Heart Out. We love that she's also encouraging classic favorites as our Copycat Recipe expert, taking back of the box favorites and updating them for the way we eat today.

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    6 Comments New Comment Subscribe

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    I mean first four dry ingredients only ? Thanks .

    Avatar

    Can I ask if the recipe needs an instant vanilla pudding mix, do I still need to put a vanilla extract ? or the first for dry ingredient only ? Thanks

    Stephie-swope
    eat-your-heart-out.net @ Erica

    Take a look at the recipe you are using - does it call for vanilla extract in addition to the pudding mix? If it does, just use the dry mix. If it does not, then go ahead and add some vanilla to the recipe (generally I would say about 1 teaspoon of vanilla or so, though that may vary a bit depending on the recipe). Hope this helps!

    Avatar

    I just made this into coconut cream pudding. Instead of milk, I used coconut milk (full fat) and then added coconut extract (which I found at the Asian market). I then threw in a handful of coconut and tried not to eat the entire pan before it even cooled off! Plus, it was super easy and quick. My kind of dessert!

    Amber
    bluebonnetsandbrownies.com

    Stephie, this is such a great idea. You could infuse the pudding with any sort of spice you want when you make it - I'm thinking adding a cardamom pod with the vanilla bean would be amazing.

    Stephie-swope
    eat-your-heart-out.net @ Amber Bracegirdle

    I was thinking the same thing with creating different flavors, but you're a total genius to think of the cardamom! I am also wondering what different extracts would do for it (especially lemon). So many possibilities here...




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