One of my favorite food memories of my childhood was my mom’s homemade pudding.  She didn’t make it often, but sometimes, when we had extra milk and eggs, she would make a batch of vanilla pudding and the entire house would smell so wonderful.  Homemade vanilla pudding may not be the healthiest choice for every day, the sugar is more of an occasional treat in our home, even today.  When we do return to this homemade favorite, the memories permeate along with that delicious vanilla scent.

vanilla pudding

Want to avoid artificial air fresheners?  

Make a batch of vanilla pudding!

Because we are truly health conscious, I’ve added a few pointers to bring this closer to our healthy choice.  Feel free to add your own choices!

This is a family favorite recipe, but for those who prefer a bit less vanilla, you may want to use  2 teaspoons, rather than a full tablespoon.  We just love vanilla!

**Keep scrolling after the recipe for another memory that my Mom created!**


4 1/2 cups whole milk
1 cup sugar (use natural organic, for best flavor)
1/3 cup cornstarch (or agar agar)
Himalayan salt
5 large egg yolks, beaten
1 Tablespoon vanilla extract


  1. Heat 4 cups of the milk in a large saucepan over medium heat until very hot, but not quite boiling.
  2. Beat sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Beat  in the egg yolks and the remaining 1/2 cup milk.
  3. Mix half of the hot milk into the egg mixture until smooth, then gradually mix the egg-milk mixture into the saucepan.
  4. Cook over medium heat, stirring constantly, until the mixture boils. Continue to cook, stirring constantly, until  thickened about 3 to 4 minutes.
  5. Remove from the heat and stir in the vanilla. Cool slightly
  6. Cover with plastic wrap and refrigerate until  cooled and thickened, about 4 hours.
  7. Serve warm or chilled. Top with homemade whipped cream (see recipe below) or sprinkle with your favorite granola.

vanilla pudding with strawberries

Healthier Serving Idea:

 sliced strawberries, whole raspberries, or blueberries. Fruit layers should be at least as thick as your pudding layers.

You might also add granola, coconut, or nuts in the layers.



Whipped Creamvanilla pudding with strawberries and whipped cream

Combine: 1 cup heavy cream, 3 T powdered sugar and 1/2 tsp vanilla.

Beat on high speed until soft peaks form

Use immediately or chill until needed.


OK–one more, while I’m reminiscing…  my mother would also occasionally make CREAM PUFFS and fill them with this wonderful vanilla pudding, then top with the whipped cream or a chocolate icing….YUM!

This recipe is similar to my Mom’s cream puffs

WARNING!  If you have children (of any age) in your family, these cream puffs may never get completely cooled before disappearing!

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