Pudding cups

Course Dessert

Cuisine American

Keyword from scratch pudding, lunch box dessert, pudding cups, vanilla pudding

Prep Time 10

Cook Time 2

Total Time 12

Servings 6 servings

A from-scratch vanilla pudding with half-and-half and egg yolks, poured into jars and chilled.

Ingredients

3/4 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3 1/2 cups half-and-half
3 large egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract

Directions

In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Slowly whisk in the half-and-half, then the egg yolks.
Bring to a simmer over medium-high heat, whisking constantly but gently. Turn the heat down to medium and stir for about 2 minutes, until it coats the back of a spoon.
Remove from the heat and stir in the butter and vanilla. Pour into the jars, leaving about an inch of space at the top, and put on the lids and rings.
Refrigerate for about 3 hours, until set. Add sprinkles before eating if you like.

Notes

Prep 10 min, cook 2 min, chill 3 hours. Swap: 3 cups whole milk for the half-and-half; salted butter if salt is omitted; can be made in one large bowl.

Storage: covered in the refrigerator up to 3 days. Freezing not recommended (grainy). Lids are just covers — keep refrigerated, not shelf-stable.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings. Brands and portions vary, so use it only as an approximation.