Long ago and far away I had large glass jars with dry mixes for everything – waffles, soups, muffins, hot cocoa, pudding, etc. Days spent at the farm with little kids under foot were made simpler that way, and edible gifts were created in pretty canning jars with the “help” of said kids.
I’m not sure what changed, or why, but I have few mixes in the pantry now. Only the gluten free brownie mix and this vanilla bean pudding mix have survived the transition. Little kids are grown and moved far, far from home. Making dinner is more often a time to create and enjoy rather than feed those hungry kiddos and move on with the evening. One thing I miss, however, is a sweetly satisfying bowl of pudding after a delicious meal.
Growing up, my mom would make pudding (usually from a box) and serve it to us in fancy sherbet dishes. There was always a “surprise” at the bottom of the dish. (Funny how we still called it a “surprise”, even on the 100th time.) Chocolate chips!
Yes, there were chocolate chips melting into glorious gooey-ness at the bottom of the warm vanilla pudding. A lifelong comfort food for me, with precious memories attached.
It’s so simple to make! Whisk together the dry ingredients. With a very sharp knife, split the vanilla beans lengthwise, and using the back of the knife, scrape out the seeds. Add the seeds to the dry mix. Snap the empty vanilla pods into several pieces each, and toss them into a glass jar with air tight lid. Pour the dry mix over the pods, seal the jar, and shake to distribute the vanilla.
When you want to make pudding, shake the mix again. Heat 2 cups of milk in a saucepan and add 1/2 cup of pudding mix, leaving pieces of vanilla pod with the mix. Bring to a boil – whisking constantly – then lower the heat so the pudding can simmer until it thickens, about 3-5 minutes. Let it stand for 5 minutes before serving so it can set.
If you want vanilla sauce to pour over apple crisp or pie, use 2 1/2 cups milk, and simmer until it coats the back of a spoon (in other words, it won’t be as thick).
If you wish, stir in 1 tablespoon butter just before serving. This makes the pudding a little richer, silkier, and makes it look so pretty.
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Vanilla Bean Pudding Mix
- Yield: 6 per batch 1x
Description
A simple mix to have on hand for any time the sweet tooth needs satisfaction
Ingredients
- 1 cup sugar
- 3/4 cup cornstarch
- 3/4 cup nonfat dry milk powder (or goat milk powder)
- 1 tsp salt
- 2 whole vanilla beans
Instructions
- Whisk together the sugar, cornstarch, dry milk powder, and salt.
- Using a very sharp knife, carefully split the vanilla beans lengthwise. Scrape out the seeds with the back of the knife, and add them to the dry ingredients. Break the vanilla pods into 2-3 pieces each and add to the mix.
- Shake to distribute vanilla seeds and pods. Store in an airtight container.
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To make pudding:
- Heat 2 cups milk in a saucepan and add 1/2 cup pudding mix
- Bring to a boil, whisking continuously. Reduce the heat and simmer gently for 3-4 minutes.
- Let pudding stand for 5 minutes before serving.
Notes
Remember that a chocolate “surprise” in the bottom of the pudding dish is “expected”. 😊
