Amish Vanilla Cornstarch Pudding
I grew up eating homemade vanilla cornstarch pudding all the time. Whether it was the noon meal at a friend’s house after Sunday School, supper with the youth group, a family holiday meal, or a wedding dinner, this Amish vanilla cornstarch pudding was a regular dish.
We always had cake and pudding with cornstarch instead of cake and ice cream. And I think the reason we had homemade pudding all the time is that most of the people in our church were dairy farmers. We had a giant bulk tank full of farm-fresh milk at our disposal every day.
The milk was considered free to use, and this cornstarch pudding recipe is extremely easy to make. It is delicious on its own or served with cake, pie, etc. We always had plenty of cream too, so we could have made ice cream as well. But ice cream takes longer to make, and it is best served as soon as it is finished churning. We did make homemade ice cream frequently too, but more often just for a delicious family treat after a long day of work.
Amish homemade vanilla pudding, however, can be made a day or two in advance. And it is a great addition to your company dessert table.
Creamy Homemade Pudding for Sunday Dinner
Our church had Sunday School every other Sunday. On our church Sunday everyone stayed for lunch, and we always had the same type of meal. But after Sunday School the hosts usually invited the youth group and only a few close friends to stay for lunch. And we usually had a big cooked meal of meat and potatoes, etc.
Friends that were invited to stay often offered to bring a cake or some other dessert along for the meal. And a lot of times we had cake, old-fashioned cornstarch pudding, and fruit salad for dessert.
Homemade Vanilla Pudding from scratch
You can also make your own cornstarch pudding to use in other recipes. A lot of delicious desserts ask for instant pudding, which is so quick and easy to make. But what if you wanted to make something and you don’t have instant pudding in your pantry? You could make your own pudding to use.
And also, the taste of this vintage cornstarch pudding is better than instant pudding. Our youth group ate a lot of meals together, and sometimes one person would plan the meal and ask everyone to bring a dish. One dessert we had a lot was homemade éclair cake, and it has several layers of pudding. Sometimes we’d have several dishes of the same dessert made by different people. One family always used homemade pudding for their éclair instead of instant pudding. Guess which dish always got empty first? You guessed it, everyone liked the one with the homemade pudding the best.
Easy Cornstarch Pudding Recipe
This homemade pudding recipe uses the whole eggs, so there is no need to separate the whites, and it is seriously so easy to make.
Pour one gallon of milk into a large pot, sprinkle sugar and salt on top. Do not stir. Place on the stovetop over medium-low heat until it is ready to boil. This may take about 25 min. Do not stir the milk until it’s at the boiling point.
Meanwhile, whisk your eggs and cornstarch, add 1 cup milk and whisk until creamy.
Mix gelatin with cold water and set aside.
When your milk starts getting hot, you want to keep your eye on it. Boiling milk will rise and run over, making a huge mess. You want to catch your milk when it is just starting to rise, so you know it is at the boiling point.
When your milk begins to rise, turn off the burner and slowly pour in your cornstarch/egg mixture, whisking as you are pouring. Then take your pot off of the burner and add the gelatin mixture, butter and vanilla, whisking until gelatin is melted and your pudding is creamy-looking.
Cool. As it cools it will develop a skin on the top, which you can pull off and eat before stirring again (shh.. don’t tell anyone that I like to do this 🙂 because it’s so yummy! lol). Or, you can cover your hot pudding with plastic wrap sitting against the top of the pudding so it doesn’t develop a skin.
Once your pudding is chilled, you can add cool whip or homemade whipped cream to make it creamier.
This makes a big pot of pudding. You can halve the recipe, if you don’t want so much.
Yay! You did it, you made the best homemade vanilla pudding.
This old-fashioned cornstarch pudding is so delicious served with cake, pie, cookies, graham crackers, etc., or used in recipes.
If you need a cake to go along with your pudding, here is a recipe for Easy Chocolate Fudge Cake.
More Amish recipes…
Items you may need:
AMAZON DISCLOSURE: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. If you click on the link to make a purchase, I may earn a small commission at no extra cost to you. Thank you
Amish Vanilla Cornstarch Pudding
- 4 qt. milk
- 1 3/4 c. sugar
- 1 1/2 tsp. salt
- 4 whole eggs
- 1 1/3 c. cornstarch
- 1 c. milk
- 3 1/2 Tbs. unflavored gelatin
- 1/3 c. cold water
- 2 tsp. vanilla extract
- 1 Tbs. butter
- 2 – 3 c. cool whip or whipped cream
- Pour 4 quart of milk into a large pot. Place on the stovetop over medium-low heat. Sprinkle sugar and salt over the top. Do not stir. Heat to boiling.
- Whisk together the eggs and cornstarch. Add 1 c. of milk and whisk until smooth and creamy.
- In a cup or small bowl, mix gelatin and cold water. Set aside.
- Once your milk is getting hot, you will want to keep your eye on it, because when it comes to the boiling point it will begin to rise. When the milk begins to rise, turn off the burner and slowly pour in your egg/cornstarch mixture, whisking as you are pouring.
- Remove from the burner and add the gelatin mixture, butter, and vanilla. Whisk until the gelatin is dissolved and the pudding is creamy-looking.
- Cool. To avoid having a skin form on the top, place a piece of plastic wrap on top of the pudding.
- Cool completely and add cool whip or whipped cream, if desired. It makes it more creamy.