Four-ingredient vanilla pudding is a useful dessert when you want a smooth homemade result without eggs or a long ingredient list. Cornstarch provides the structure, while careful whisking keeps the texture silky.
Pour 100 ml of the cold milk into a bowl. Add the cornstarch and whisk until completely smooth, scraping the bottom so no dry powder remains.
Combine the remaining 400 ml milk and the sugar in a medium saucepan. Heat over medium-low heat, stirring often, until the sugar dissolves and the milk is steaming. Do not let it boil over.
Whisk the cornstarch mixture once more, then slowly pour it into the hot milk while whisking continuously. Cook for 2 to 3 minutes, keeping the mixture at a gentle bubble. Continue whisking until it coats the back of a spoon.
Remove the pan from the heat and stir in the vanilla. Divide the pudding among four heat-safe cups. Press reusable food covers or parchment directly against the surface if you want to prevent a skin.
Cool briefly, then refrigerate for at least 2 hours before serving.
Always mix cornstarch with cold milk first. If the slurry sits while the other milk heats, whisk it again because the starch settles quickly. Keep the saucepan over moderate heat and whisk into the corners.
It may not have reached a gentle bubble long enough to activate the cornstarch. Measure accurately and cook for the full time.
Yes. Keep the covered pudding refrigerated and serve it within three days.
Cold-milk slurry, steady whisking and a short gentle boil are all this simple vanilla pudding needs for a reliably smooth finish.