Vanilla Pudding

This pudding is the shit.

I don’t say that lightly. I’ve been eating Kozy Shack rice pudding cups almost everyday since summer started, and those are full of eggs and milk and other good artery-clogging stuff. This pudding, on the other hand, is egg-free, and can easily be vegan if you wish.

It’s a soft, silky pudding (not as thick as some egg-based ones). I swear it tastes like vanilla bean ice cream. I bet it would make a good pudding pop.

Sorry for the lack of photos, but I ate it all…

Vanilla Pudding

makes 4 servings

recipe adapted from about.com

  • 1/3 cup sugar
  • 3 tbsp cornstarch
  • 1/8 tsp salt
  • 2 cups whole or soy milk
  • 1 tsp vanilla

Mix the sugar, cornstarch and salt in a large saucepan. Gradually blend in the soy milk, stirring constantly to avoid lumps.

Cook the mixture over low heat, stirring constantly until thickened. Cook for an additional 2 to 3 minutes, stirring now and then.

Remove the pudding from the heat and add the vanilla. Let cool for ten minutes, stirring now and then. Pour the pudding into a large serving dish or individual serving dishes and chill until firm, about 2 to 3 hours.

Enjoy!

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