Scratch Pudding
Creamy, rich homemade pudding with vanilla and buttery undertones, perfect for comforting desserts and family gatherings, appealing to all ages with its smooth texture.
Ingredients
Instructions
- Mix egg yolks and milk together in a bowl.
- Combine sugar, cornstarch, and salt in a saucepan.
- Gradually add the egg yolk and milk mixture to the dry ingredients, stirring constantly.
- Cook over medium-high heat until near boiling, then reduce to medium and cook until thickened.
- Remove from heat and stir in butter and vanilla flavoring.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of 2% or skim. You can substitute the butter with margarine or a dairy-free alternative for a lighter version. If you want to add flavor, try incorporating a pinch of cinnamon or nutmeg. This pudding can also be made into a pie filling by pouring it into a pre-baked crust and chilling before serving.
Serving Suggestions
Serve the pudding warm or chilled, topped with whipped cream or a sprinkle of cocoa powder. It pairs beautifully with Brown Sugar Angel Food Cake for a delightful dessert combination. You can also enjoy it alongside fresh fruit or as a filling for Fruit Filled Sweet Rolls for a sweet treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pudding in a saucepan over low heat, stirring constantly until it reaches the desired temperature. You can also add a splash of milk to restore creaminess if it thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Scratch Pudding contains roughly 1845 calories, with 5g protein, 32g carbohydrates, and 189g fat. It is a good source of iron (17% of the Daily Value), calcium (14% of the Daily Value), and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 617mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg whites instead of yolks?
Using egg whites instead of yolks will change the texture and richness of the pudding. Egg yolks provide creaminess and thickness, whereas egg whites will result in a lighter, more airy consistency. For best results, stick to egg yolks as specified in the recipe.
Is it possible to make this pudding dairy-free?
Yes, you can make this pudding dairy-free by substituting regular milk with almond, soy, or oat milk. Additionally, use a dairy-free butter alternative to maintain the richness. Just ensure that the alternative milk has a similar consistency to regular milk for the best results.
Can I flavor the pudding differently?
Absolutely! You can experiment with various flavorings such as almond extract, coconut extract, or even citrus zest for a fresh twist. Just be cautious with the quantity, as some extracts can be more potent than vanilla.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).