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Vanilla and Chocolate Pudding

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This homemade Vanilla and Chocolate Pudding is a rich, creamy, and comforting dessert made from scratch with simple pantry ingredients. Free from artificial additives, it’s perfect served warm or chilled and great for layering or swirling.

Ingredients

  • For the vanilla pudding:
  • 1/3 cup (70g) sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon (2g) salt
  • 2 2/3 cups (640ml) milk, divided
  • 1 large egg
  • 2 teaspoons (10g) vanilla extract
  • For the chocolate pudding:
  • 1/2 cup (100g) sugar
  • 1/3 cup (40g) cocoa powder
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon (2g) salt
  • 2 2/3 cups (640ml) milk, divided
  • 1 large egg
  • 1 teaspoon (5g) vanilla extract

Instructions

  1. Whisk sugar, cornstarch, and salt in a bowl (add cocoa powder for chocolate version).
  2. In another bowl, beat egg with 2/3 cup milk. Whisk into dry ingredients to form a paste.
  3. Heat remaining 2 cups milk in a saucepan until just boiling. Slowly pour into paste, whisking constantly.
  4. Return mixture to the saucepan. Cook over medium heat, whisking continuously until thickened (5–7 minutes).
  5. Remove from heat and stir in vanilla extract.
  6. Spoon into serving cups—layer or swirl vanilla and chocolate. Serve warm or refrigerate for at least 1 hour.

Notes

  • Substitute part of the milk with cream for extra richness.
  • Layer with fruit, granola, or whipped cream for parfaits or pies.
  • To avoid pudding skin, press plastic wrap directly onto the surface.
  • Store in the fridge for up to 3 days.
  • For an egg-free version, omit the egg and add 1 extra tablespoon of cornstarch.
  • Strain the pudding before chilling to remove any lumps.

Nutrition

Find it online: https://recipesbyliza.com/vanilla-and-chocolate-pudding/