Amish Vanilla Cornstarch Pudding Recipe

Having grown up on a dairy farm, we made homemade Amish vanilla cornstarch pudding all the time. It is a rich, creamy, and basic vanilla pudding that is great on its own and pairs perfectly with cake, pies, etc.

Whether it was a noon meal at a friend's house after Sunday School, supper with the youth group, a family holiday meal, or a wedding dinner, homemade vanilla cornstarch pudding was a regular dessert dish.

Why You'll Love This Amish Cornstarch Pudding

• Rich and creamy texture - smooth, silky, and comforting
• Made from simple ingredients - pantry staples you likely already have
• Better than instant pudding - old-fashioned flavor just like Grandma's
• Perfect for gatherings - makes a big batch for family or church meals
• Versatile - enjoy on its own or use in desserts

Ingredients

1. Milk - This is the main liquid that makes the dessert smooth and creamy. (Whole milk gives the richest flavor, but you can use 2% for a lighter version. Dairy-free milks work too, but they'll change the flavor a little.)
2. Sugar - Sweetens the dessert. (You can add more or less depending on how sweet you like it. Other sweeteners like honey or maple syrup can work too.)
3. Salt - Just a pinch brings out the flavors and keeps it from tasting flat.
4. Whole Eggs - Add richness and help everything thicken up as it cooks.
   • Tip: To keep the eggs from scrambling, slowly whisk in a little of the hot milk before adding them to the pot.
5. Cornstarch - The main thickener. It gives a smooth, silky texture when cooked with the milk and eggs.
6. Unflavored Gelatin & Cold Water - Helps the dessert set up nice and firm.
   • Tip: Always dissolve unflavored gelatin in cold water first so it blends in smoothly.
7. Vanilla Extract - Adds warm, sweet flavor. Stir it in at the very end so it tastes fresh.
8. Butter - Makes the texture extra smooth and adds a rich, buttery flavor.
9. Cool Whip or Whipped Cream (optional) - Makes it lighter and creamier if you fold it in, and use it as a topping for an extra treat.

How to Make Easy Vanilla Cornstarch Pudding

This homemade pudding recipe uses whole eggs, so there is no need to separate the whites. And it is seriously so easy to make.

1. Pour milk into a large pot over medium-low heat. Sprinkle sugar and salt on top. Do not stir. Heat until it just starts to boil (milk will begin to rise).
   • It won't burn if you sprinkle the sugar on top and don't stir.
2. In a separate bowl, whisk together eggs and cornstarch. Gradually add 1 cup of warm milk, whisking until smooth and creamy.
3. In a small cup or bowl, dissolve gelatin in cold water and set aside.
4. Once the milk begins to rise, turn off the heat. Slowly pour in the egg/cornstarch mixture, whisking constantly.
   • 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.
5. Remove the pot from the burner and add the gelatin mixture, butter, and vanilla extract, whisking until fully combined and smooth.
6. Allow pudding to cool, covering with plastic wrap directly on top to prevent a skin from forming.
7. Once chilled, fold in Cool Whip or whipped cream if desired for extra creaminess. Serve as-is or use in your favorite desserts.

Substitute Homemade Pudding for Instant Pudding in Your Favorite Desserts

You can make this vanilla pudding from scratch and use it in any recipe that calls for instant pudding.

While instant pudding is quick and convenient, this vintage homemade pudding has a richer flavor and creamier texture that's hard to beat. And if you don't have a box in your pantry, making your own is a simple substitute.

One dessert we had often in our youth group was éclair cake, layered with graham crackers and pudding. Sometimes several people brought the same dessert - but one family always made theirs with homemade pudding instead of instant.

Guess which one disappeared first? The homemade version - every time.

Old-fashioned cornstarch pudding is delicious served with chocolate cake, pie, cookies, graham crackers, etc., or used in recipes.

This recipe makes a big pot of Amish vanilla cornstarch pudding. However, you can halve the recipe if you don't want a big batch.

Why We Ate So Much Homemade Pudding

In our Amish group, we usually served cake and this easy cornstarch pudding instead of cake and ice cream.

One big reason was that many families were dairy farmers. We always had a bulk tank full of fresh milk, so pudding was easy and inexpensive to make.

Even though we had plenty of cream for ice cream, it took more time and had to be served right away. Pudding, on the other hand, was simple to prepare and could be made a day or two in advance.

We still enjoyed homemade ice cream, but it was more of a special family treat after a long day. For church meals and gatherings, creamy homemade pudding was the go-to dessert.