Homemade pudding is a great quick dessert to make when you're short on time, but overwhelmed with fresh eggs! It doesn't take much longer to make from scratch than the store bought kind, and it's SO much more delicious!
Plus you control the amount of sugar, there are no unnatural additives, and of course since you're using eggs fresh from you coop, the taste will be out of this world!
This basic vanilla pudding makes a nice base for banana or Boston cream tarts. Or you can top it with some whipped cream, berries, chopped nuts, etc. for some variety.
This recipe only makes two servings - so not enough for a pie in the amounts listed - but you can easily double or triple the recipe without any problems to make as many servings as you want.
I use vanilla bean paste in my pudding because I prefer the taste to extract - and plus then you get the nice flecks. But if you don't have any, you can use vanilla extract instead.
Scroll down for the printable recipe card.
Easy Homemade Vanilla Pudding
Separate the eggs, discarding the whites and pouring the yolks into a medium saucepan with the milk.
Turn on the heat to medium as you whisk together the milk and egg yolks.
Add the brown sugar, cornstarch and salt and continue whisking for 5 minutes or so, or until the pudding thickens and starts bubbling.
Cook for a minute or so more, continuing to whisk, then remove from the heat and whisk in the vanilla. Pour the mixture through a fine mesh strainer set over a glass bowl.
Cover the bowl with plastic wrap, pressing the wrap right onto the surface of the pudding, and chill for at least 3 hours.
When ready to serve, whisk until smooth and pour or spoon into two bowls. Or eat it with a spoon right from the bowl!
