Gluten Free Vanilla Pudding (Stovetop)

Total time2 hr 25 min

Prep time10 min

Cook time15 min

Silky and rich, this stovetop pudding comes together with just a handful of pantry staples and a little patience at the stove. Whisking egg yolks into sugar and cornstarch creates that classic pale, smooth base, and a steady stream of whole milk turns it into a custard that thickens into something spoon-coating and glossy. A quick pass through a fine-mesh strainer guarantees the finished texture is silky with zero lumps, and a splash of pure vanilla rounds out the flavor beautifully. Chilled until set and topped with plastic wrap pressed right against the surface, this one sets up perfectly creamy with no skin in sight. It's an easy make-ahead treat that fits neatly into a gluten free dessert rotation, whether you're spooning it into cups for the week or serving it straight from the bowl.

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Ingredients

4 servings

2 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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½ cup granulated sugar
3 tbsp cornstarch
¼ tsp salt
3 large egg yolks
1 tbsp unsalted butter
1 ½ tsp pure vanilla extract

Instructions

1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until combined. Add the egg yolks and whisk until the mixture is smooth and pale, about 1 minute.
2
Gradually pour in the milk while whisking constantly, until fully incorporated and no lumps remain.

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