Name: Chocolate Pudding from Scratch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups milk; ½ cup sugar; 3 tablespoons cornstarch; Pinch salt; 2 ounces unsweetened chocolate (chopped); 3 large Egg Yolks; 2 tablespoons butter; 1 teaspoon vanilla extract

How to Make Pudding the Old Fashioned Way from Scratch

Isn’t it amazing how something as simple as pudding can transport us back to childhood memories of comfort and warmth? Nowadays, everything comes pre-packaged and loaded with preservatives, but there’s a special kind of magic in making pudding from scratch.

Print Pin

Plus, it’s a lot kinder to your wallet. Let’s dive into the world of homemade, old-fashioned pudding that tastes like nostalgia and feels like a hug.

The Magic of Homemade Pudding

Remember those days when grandma would whip up a batch of pudding, and the whole house smelled like heaven? Store-bought pudding just doesn’t compare to that creamy, rich texture you get from making it at home.

Plus, you control all the ingredients—no mysterious additives here. If you’ve never experienced the glory of homemade pudding, prepare for a life-changing treat.

Essential Ingredients and Tools

Before we embark on this culinary adventure, let’s gather our supplies. You’ll need:

Ingredients: Milk, sugar, eggs, cornstarch, unsweetened chocolate, vanilla extract, and a pinch of salt.
Tools: A good saucepan, a whisk (which will become your best friend), mixing bowls, and a spoon for tasting (because quality control is crucial).

These pantry staples don’t break the bank, making this recipe as budget-friendly as it is delicious.

Pro Tip- Use Whole Milk for Creaminess: If you’re thinking about using skim milk to save a few calories, put the carton down. Whole milk is your best friend when it comes to achieving that rich, creamy consistency. Plus, the extra fat content enhances the flavor, making your pudding taste like it came straight out of Grandma’s kitchen.

Pudding from Scratch Step-by-Step Recipe

Alright, apron on, folks! Here’s how we make vanilla pudding from scratch, the old-fashioned way:

Prepare Ingredients: Measure out all your ingredients. Trust me, having everything ready makes the process smoother.

measure out all your ingredients beat

Mix Dry Ingredients: Combine ½ cup of sugar, 3 tablespoons of cornstarch, and a pinch of salt in a medium saucepan.

sugar cornstarch and salt in heavy saucepan

Add Milk: Slowly whisk in 2 cups of milk until the mixture is smooth and well combined.

add milk and stir until bubbles form

Cook Mixture: Place the saucepan over medium heat and cook, stirring constantly. You’ll need some patience here—keep stirring until it thickens and bubbles.

add chocolate and continue cooking until it melts whisking frequently

Add Chocolate: Break 2 ounces of unsweetened chocolate into pieces and add to the mixture. Continue stirring until the chocolate melts completely and blends smoothly with the milk mixture.
Temper the Eggs: In a separate bowl, beat 2 large eggs. Gradually add a small amount of the hot mixture to the eggs, whisking constantly to avoid scrambling them. This is called tempering.

pour half of the pudding into the eggs while stirring with a fork or whisk to temper the eggs

Combine and Cook: Pour the egg mixture back into the saucepan. Cook for another 2 minutes, stirring constantly until it thickens further.

bring the mixture to a boil

Add Flavor: Remove from heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract.

add vanilla extract and butter mix well

Cool and Serve: Pour pudding into serving dishes and let cool slightly. Cover with plastic wrap (press it onto the surface to prevent a skin from forming) and refrigerate until fully set.

Refrigerate for at least two hours to let the flavors meld and set properly. It’s worth the wait, I promise
homemade old fashioned pudding from scratch

Flavor Variations

Why stop at chocolate when there’s a whole world of pudding possibilities? Here are a few variations to spice things up:

Mocha Pudding: Add 1 tablespoon of instant coffee granules to the milk mixture for a delightful mocha flavor.
Mint Chocolate Pudding: Stir in a few drops of mint extract along with the vanilla for a refreshing twist.
Nutty Chocolate Pudding: Top with chopped nuts like almonds or hazelnuts for added crunch.
Chocolate Pudding without Unsweetened Bakers Chocolate: Add ¼ cup of unsweetened cocoa powder to the dry ingredients.
Vanilla Pudding: Omit the chocolate from the recipe and use 2 teaspoons of vanilla extract.
Butterscotch Pudding: Omit the chocolate, replace granulated sugar with brown sugar.
Banana Pudding: Omit the chocolate, Layer slices of fresh banana between pudding layers.

Consider mix-ins like fruit, nuts, or whipped cream to elevate your pudding game even further. And hey, if you’re feeling adventurous, throw in some chocolate chips or a splash of flavored extracts for that extra oomph.

Budget-Friendly Tips

We’ve all felt the sting of splurging on unnecessary groceries. Making pudding from scratch lets you control the budget. Here are a few tips:

Buy in Bulk: Ingredients like milk, sugar, and eggs are cheaper when bought in larger quantities.
Sales and Coupons: Keep an eye out for sales on pantry staples and use coupons to cut costs further.
Homemade Extracts: DIY vanilla extract from vanilla beans and vodka can be more cost-effective than store-bought versions.

Making pudding at home isn’t just tasty—it’s a savvy financial move.

Health Benefits of Homemade Pudding

When you whip up pudding from scratch, you’re not just saving money—you’re also avoiding all those unpronounceable ingredients found in boxed mixes.

You control the sugar content, skip the preservatives, and enjoy a dessert that’s closer to nature. Plus, using whole milk provides essential nutrients like calcium and Vitamin D.

Common Mistakes and Troubleshooting

Let’s face it, even the best cooks run into hiccups. Here are a few common pudding pitfalls and how to fix them:

Lumpy Texture: Usually caused by not stirring enough. Whisk vigorously to keep it smooth.
Watery Consistency: If your pudding isn’t setting, it might need more cooking time. Ensure it bubbles and thickens before removing from heat.
Scrambled Eggs: Temper eggs carefully to avoid this. Adding hot mixture slowly while whisking prevents curdling.