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Vanilla Pudding


What You'll Need:

3 ¾ cups Snowville Creamery Whole Milk

1 cup white granulated sugar

A pinch of salt

1 vanilla bean (or substitute 1 ½ tsp vanilla extract)

4 ½ tbsp cornstarch

We recommend using this as a base for parfaits layered with macerated berries and topped with chopped almonds or pistachios. It is also great as a filling for cakes, alternating between cake, pudding, berries, cake and finishing with fresh berries as a garnish.

Snowville Products

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Stir together 3 cups of milk, sugar, and salt in a medium saucepan over medium-low heat.


If using a vanilla bean, split in half lengthwise and scrape seeds into milk using a small sharp knife, then add pod.


Heat until mixture begins to steam.


Combine cornstarch and remaining milk in medium bowl; blend until no lumps remain.


Remove the vanilla pod from the saucepan and discard.


Add cornstarch mixture to saucepan. Cook for about 5 minutes, stirring occasionally until mixture starts to thicken and barely reaches a boil.


Immediately reduce heat to low and stir for an additional 5 minutes, allowing the mixture to continue to thicken. Add vanilla extract (if using).

Pour mixture into a 1-quart bowl and cover with plastic wrap directly touching pudding to prevent the formation of a skin. Refrigerate until chilled.


Serving size: 6 

Submitted by Andrea Duke

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