Homemade Old Fashioned Vanilla Stovetop Pudding

My mom and I love vanilla pudding. She used to make it from scratch a couple times a year and I always thought it was special. Over the years I got hooked on it and made it all the time. Lately however I got out of the habit and forgot some steps.
My pudding was turning out lumpy or too thick or too thin. I couldn't figure out what I had missed.
I then spent time scouring the internet for a recipe that was the same as my moms.
This one featured on Taste of Home was it. Only a few minor differences from the one I had been making all these years. I had also figured out the step I had missed that made all the difference in a GOOD 'made from scratch' pudding. You must mix the cornstarch, eggs, and 1/2 cup milk together and later temper and pour into the boiling milk. I had made the mistake of bringing all the milk to a boil with the cornstarch and later tempering just the eggs in. The milk being so hot at that point even tempering the eggs didn't help and I still ended up with lumps of scrambled eggs in my pudding. Not appetizing to say the least.
Following the directions to a T is the key for this pudding to turn out. Also not turning your back on the boiling milk. Even though it may feel like it will NEVER boil. It will and it will overflow all over your stove in a matter of seconds. Not that I would know... :P

Homemade Old Fashioned Vanilla Stovetop Pudding

2-1/2 cups milk, divided

Pinch salt

1/2 cup sugar

3 tablespoons cornstarch

2 egg yolks

1 teaspoon vanilla extract

1 tablespoon butter

Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm. Yield: 4 servings.

HOMEMADE VANILLA PUDDING

HOMEMADE VANILLA PUDDING

Ingredients

2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1 1/2 teaspoons butter
1/2 teaspoon vanilla extract

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

*I've tried a couple different recipes and this is my favorite. The recipes all have pretty much the same ingredients the only difference being the amounts. I prefer a less sweet pudding with butter compared to a sweeter recipe with no butter added. I also make this as a double batch so just double everything to make 2 servings. I've made this recipe several times all using a "save" brand imitation vanilla extract because that's all I had in the cabinet. My mom bought me an all natural vanilla extract since we never use imitation but I didn't like it as much as the imitation. It left a very strong vanilla flavor that was almost metallic. Too much of a good thing for a simple light pudding. If all you have is the 100% pure vanilla I would cut down the amount by half.

RICE PUDDING

RICE PUDDING

Ingredients:

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

Directions:

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

*I didn't have any raisins and it still turned out fine. Also be careful once you add the egg it pops and splatters like a volcano and can result in burns. rofl