Easy Milk Pudding Recipe – Vanilla & Cornstarch Dessert

Last Updated on 6 months ago by Neha Deshmukh

Easy Milk Pudding Recipe – Vanilla & Cornstarch Dessert

Hey everyone! If you’re anything like me, sometimes you just crave a simple, comforting dessert. This milk pudding (or kheer as some might call it, though this is a much simpler version!) is exactly that. It’s creamy, subtly sweet, and takes just minutes to whip up. I first made this when I was a student and needed something quick and satisfying – it’s been a go-to ever since! Let’s get into it.

Why You’ll Love This Recipe

This vanilla milk pudding is the perfect dessert for so many reasons. It’s incredibly easy to make, requiring just a handful of ingredients and minimal effort. It’s also wonderfully versatile – you can easily adapt it to your liking with different flavors and toppings. Plus, it’s a fantastic way to use up milk that’s about to expire! Honestly, who doesn’t love a good, fuss-free dessert?

Ingredients

Here’s what you’ll need to create this dreamy pudding:

• 3 cups milk (about 720ml)
• 0.25 cup cornstarch (about 30g)
• 8 tablespoons sugar (about 100g)
• 1 teaspoon vanilla extract (about 5ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little tweaks can make a big difference!

Milk Varieties for Creaminess

Full-fat milk will give you the richest, creamiest pudding. But honestly, any milk works! You can use whole milk, 2% milk, or even skim milk – just know that the texture will vary slightly. I sometimes use a mix of regular milk and a little cream for extra indulgence.

Cornstarch: The Key to Texture

Cornstarch is what thickens our pudding. Don’t skip it! You can experiment with other thickeners (we’ll talk about that in the FAQs), but cornstarch gives the most classic, smooth result.

Sugar: Adjusting Sweetness to Your Preference

I use 8 tablespoons of sugar, but feel free to adjust this to your liking. Start with less, taste as you go, and add more if needed. Remember, you can always add, but you can’t take away!

Vanilla Extract: Quality Matters

A good quality vanilla extract really shines through in this simple recipe. If you can, use pure vanilla extract instead of imitation. It makes a world of difference.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy, I promise.

1. In a heavy-bottomed saucepan, combine the milk, cornstarch, sugar, and vanilla extract. Give it a good whisk until everything is completely smooth. No lumps allowed!
2. Place the saucepan over low to medium-low heat. This is important – we want a gentle simmer, not a boil. Stir constantly to dissolve the sugar and prevent any sneaky lumps from forming.
3. Keep stirring! This part takes a little patience. Simmer gently for about 10-15 minutes, stirring all the while, until the mixture thickens enough to coat the back of a spoon. You should be able to run your finger through it and have the line hold.
4. Once it’s thickened, remove the saucepan from the heat. Now, here’s a trick my grandmother taught me: cover the pan with a piece of cotton cloth (a clean kitchen towel works perfectly) to prevent a skin from forming on top.
5. Let the pudding cool to room temperature, then refrigerate it until it’s nicely chilled and ready to serve. Give it a good stir before serving, as it might settle a bit.

Expert Tips

A few little things to keep in mind for pudding perfection:

Preventing Lumps: A Smooth Pudding Secret

Seriously, constant stirring is your best friend here. If you do get a few lumps, don’t panic! Just whisk vigorously. You can also strain the pudding through a fine-mesh sieve for an extra-smooth finish.

Achieving the Perfect Consistency

The pudding will thicken as it cools, so don’t overcook it! You want it to coat the back of a spoon, but still be pourable.

Cooling and Preventing Skin Formation

The cotton cloth trick really works! It allows steam to escape without letting a skin form. If you don’t have a cloth, you can also press plastic wrap directly onto the surface of the pudding.

Variations

Want to get creative? Here are a few ideas to spice things up:

Vegan Milk Pudding Adaptation

Easily make this vegan by using plant-based milk like almond, soy, or oat milk. Coconut milk will give it a particularly lovely flavor!

Sugar-Free Option

Substitute the sugar with a sugar-free sweetener like stevia or erythritol. Adjust the amount to your taste.

Spice Infusions: Cardamom & Saffron

My friend Priya adds a pinch of cardamom powder and a few strands of saffron to her pudding – it’s divine! It adds a beautiful aroma and a touch of warmth.

Festival Adaptations: A Simple Sweet Treat for Celebrations

During Diwali, my family loves to garnish this pudding with chopped nuts like pistachios and almonds. It makes it feel extra special.

Serving Suggestions

This pudding is delicious on its own, but you can also get fancy with toppings! Try:

• A sprinkle of cinnamon
• Chopped nuts (pistachios, almonds, cashews)
• Fresh fruit (berries, mangoes)
• A drizzle of honey or maple syrup

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon standing, so just add a splash of milk and stir before serving.

FAQs

Got questions? I’ve got answers!

What type of milk works best for this pudding?

Full-fat milk gives the richest result, but any milk will work! Experiment and see what you prefer.

Can I use a different thickener instead of cornstarch?

You can try arrowroot powder or tapioca starch, but the texture will be slightly different. Cornstarch gives the most classic pudding texture.

How can I prevent the pudding from becoming too thick?

Don’t overcook it! Remove it from the heat as soon as it coats the back of a spoon.

Can this pudding be made ahead of time?

Absolutely! It actually tastes better after it’s had a chance to chill in the fridge for a few hours.

What is the best way to reheat milk pudding?

Gently reheat it on the stovetop over low heat, stirring constantly. You can also microwave it in short bursts, stirring in between. Add a splash of milk if it’s too thick.

Enjoy your homemade milk pudding! I hope this recipe brings a little sweetness to your day. Let me know in the comments if you try it and how it turns out!