2cups(16fluid ounces)milk(any kind, including dairy-free)
1teaspoonpure vanilla extract
Seeds of 1/2 vanilla beanoptional for vanilla pudding
1 to 2ounceschopped semi-sweet or dark chocolateoptional for chocolate pudding
Whipped cream and chocolate shavingsfor serving (optional)
Instructions
To make either dry mix.
Place all the ingredients for either mix in a large bowl and whisk to combine well. Store in a sealed glass container in a cool, dry location until ready to use.
To make chocolate pudding.
Place the dry mix in a medium-size heavy-bottom saucepan. Whisk in about 1/2 cup of the milk until smooth and well-combined.
Add the rest of the milk in a slow drizzle, whisking constantly to combine.
Place the pan over medium-low heat, bring to a simmer, and cook, whisking frequently, until the mixture thickens enough for the whisk to leave a faintly visible trail in the pudding (about 4 minutes).
Remove the pan from the heat, add the vanilla extract, and whisk to combine. Add the optional chopped chocolate and mix until the chocolate is melted.
Pour the hot pudding into a 2-cup heat-safe container or a few smaller, heat-safe containers. To avoid a “pudding skin,” place plastic wrap directly on top of the warm pudding as it cools and then chills.
Allow the pudding to cool to room temperature before placing in the refrigerator to chill until set (about an hour). Garnish with optional whipped cream and chocolate shavings, and serve chilled.
To make vanilla pudding.
Place the dry mix in a medium-size heavy-bottom saucepan. Whisk in about 1/2 cup of the milk until smooth and well-combined.
Add the rest of the milk in a slow drizzle, whisking constantly to combine.
Place the pan over medium-low heat, bring to a simmer, and cook, whisking frequently, until the mixture thickens enough for the whisk to leave a faintly visible trail in the pudding (about 4 minutes).
Remove the pan from the heat and add the vanilla extract and optional vanilla seeds, and whisk to combine.
Pour the hot pudding into a 2-cup heat-safe container or a few smaller, heat-safe containers. To avoid a “pudding skin,” place plastic wrap directly on top of the warm pudding as it cools and then chills.
Allow the pudding to cool to room temperature before placing in the refrigerator to chill until set (about an hour).
Garnish with optional whipped cream and chocolate shavings, and serve chilled.
Notes
How to make multiples.These recipes can be multiplied easily, so you always have dry pudding mix on hand. Double, triple and quadruple the dry mix at will. When you are ready to make a serving of pudding, measure out 117 grams (or about 3/4 cup) of the chocolate pudding dry mix or 121 grams (or about 3/8 cup) of the vanilla pudding mix, and proceed with the recipe as written.Originally published on the blog in 2015. Recipe largely unchanged; much of text, many photos new.