cinnamon | desserts | gluten-free | pudding | quick & easy | recipe | treats | vanilla

Puddin’ head.

September 21, 2010

Just a quick post today. Really quick.

I’ll say it again- I don’t know why instant pudding was invented. It’s ridiculous. Making homemade pudding is so fast and easy to begin with, how fucking lazy do you have to be to make instant pudding?! Sure, it’s good in a pinch, and the stuff that can be eaten immediately probably has it’s advantages. But really. I made this pudding in about 10 minutes, maybe 15 tops… and it had to chill for another 20-25 which was really the worst part. However, after making my own pudding, I’d never go back to a boxed pudding mix ever again. Seriously. The few times I’ve made pudding from scratch far surpassed any store-bought powdered pudding mix taste I ever had, and I found it to be not only much more gratifying but just as easy to make in most cases.

“But wait,” you say. “I never have heavy cream or cornstarch or anything in my house so a mix is easier!” Well I don’t have that problem. Because I’m constantly making homemade cupcakes, cakes, cookies, ice cream, etc; I always have these things in the house. You should too really. Maybe not the heavy cream, as most people don’t use it often. But it just so happens this particular recipe doesn’t even use heavy cream.

This is one of the quickest, easiest, tastiest homemade puddings ever. And like I said, it doesn’t even use heavy cream! Just whole milk. Six ingredients. That’s all. Have you ever counted the amount of ingredients on the side of a box of instant pudding? I bet you there’s more than six, and half of ’em you can’t even pronounce.



  • 2 cups milk
  • 3 tablespoons cornstarch
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter


  1. Heat the milk in a medium saucepan until bubbles form at edges. In a bowl, combine sugar, salt and cornstarch. Sift the ingredients to make sure they’re smooth.
  2. When milk is ready, pour cornstarch mixture into the milk, a little bit at a time, stirring after each addition to completely dissolve.
  3. Continue to cook and stir until mixture is thick enough to coat the back of a metal spoon. DO NOT BOIL.
  4. Remove from heat, stir in vanilla and butter until thoroughly mixed. Pour into serving dishes, and chill for 20-30 minutes before serving.

Before chilling mine, I sprinkled some cinnamon sugar on top, which sort of “sank” into the warm pudding a bit, creating a little bit of a crunchy top when it chilled. Sort of like a ghetto Crème brûlée. The key to this pudding is to sift the dry ingredients, and thoroughly mix them in between each addition. If you don’t, you’ll get lumps. And no one likes a lumpy pudding.

You could use this as a base for a ton of pudding experiments. Maybe adding some lemon extract as well as vanilla? Or maybe adding caramel extract? How about making the pudding as it is, then making caramel and putting it on top kind of like a flan? Possibilities are endless. See? Just a quick post, about a quick little dessert. It probably took me longer to write this post than it did to make the pudding!

And don’t forget to enter my giveaway! It’s super easy and the prizes are pretty awesome…

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