Vanilla Milk Pudding
A silky milk pudding thickened with wheat starch and flour, scented with vanilla, and finished with butter.
By Moow Editorial ·
- Do not overcook the pudding; its final consistency develops as it chills.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 5 minutes
- Cook time: 15 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 240 kcal
- Protein: 6 g
- Carbohydrates: 40 g
- Fat: 7 g
- Sodium: 78 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pudding
Have these measured and ready before you begin.
- 4 1/4 cups (1 liter) milk
- 3/4 cup plus 1 tablespoon (200 ml by volume) granulated sugar
- 3 tbsp wheat starch
- 1 teaspoon vanilla extract or 5 g vanilla sugar
- 1 tbsp all-purpose flour
- 2 teaspoons (10 ml) butter
Directions
1. Pour the cold milk into a wide saucepan. Whisk in the sifted flour, wheat starch, and sugar until smooth.
2. Set over medium heat and cook, stirring regularly, until the pudding thickens; stop while it is still slightly loose because it firms as it cools.
3. Remove from the heat and immediately whisk in the butter and vanilla.
4. Divide among serving bowls, cool, then cover and refrigerate before garnishing and serving.
Sources
Contains milk and wheat. Keep the pudding refrigerated and discard it if left at room temperature for more than 2 hours.