Old fashioned vanilla pudding made from scratch is the perfect recipe for a quick, homemade dessert or as and easy pie filling. It's done in minutes and is gluten free! This will make about 4 generous servings or fill one 8-inch pie crust.
Mix the sugar, salt, and cornstarch in a microwaveable bowl.
Add the milk and cream, whisking constantly.
Microwave on high for about 8 minutes (or until thick), stirring every minute.
Remove from microwave, whisk in butter and vanilla.
Cover with plastic wrap that has been buttered - lay it right on the surface - and chill.
Stovetop
Mix the sugar, salt, and cornstarch.
Whisk in the milk and cream.
Cook over low heat, stirring constantly, until thickened.
Add the butter and vanilla and whisk until smooth.
Cover with plastic wrap that has been buttered - lay it right on the surface - and chill.
Notes
Storage:Store the pudding in an airtight container (or covered with plastic wrap) in the refrigerator for up to 4 days. It does not freeze well.Expert Tip: Spray a sheet of plastic wrap with nonstick spray and lay it spray side down right on top of the warm pudding before putting it in the refrigerator. This will keep it from forming a "skin".
If you make this on the stovetop use a heavy saucepan and low heat. Keep stirring so it doesn't scorch on the bottom.
Pudding will never scorch in the microwave which is why I prefer this method.
Add a little extra vanilla extract or vanilla bean paste for extra flavor.
Use a whisk rather than a spoon to keep clumps from forming while mixing.
Using evaporated milk in place of whole milk will make it even creamier.