Homemade Vanilla Pudding with Brown Butter

I’ve kicked up homemade vanilla pudding a notch with the addition of brown butter, adding a slightly nutty, completely irresistible flavor to the pudding.

I've kicked up homemade vanilla pudding a notch with the addition of brown butter, adding a slightly nutty, completely irresistible flavor to the pudding. Get the EASY pudding recipe on RachelCooks.com!

I’ve recently discovered a simple, natural premade pudding at the grocery store. I treated the kids to it while we were out of power and in the hotel for five days. They’re completely obsessed now.

However, nothing compares to the comfort of homemade pudding. It’s totally different, ultra-thick, ultra-comforting. It reminds me of my childhood, and my mom’s cooking.

When I was young, she’d grow alfalfa sprouts under the kitchen sink, she’d make her own yogurt, can homemade applesauce every year and freeze Michigan sweet corn. Life had a slower pace back then. I still remember sitting at the kitchen table, pressing the apples through the large cone with a wooden tool made just for that job. I’m sure they both have names, but I have no clue what they may be (Google tells me it’s a chinois but I’m also seeing it called a food press….I like the sounds of chinois better, though).

I wonder if my mom still has hers – I might have to buy one just for the sake of reminiscing, although I’m sure the quality wouldn’t compare to the version from way back when. I remember the smells that filled the kitchen and how slowly the bright pink applesauce seemed to make its way through those holes. You’d have to take frequent breaks to scrape the seeds and peels out of the funnel. It was worth every turn of that unnamed wooden tool, though — the applesauce was divine.

I've kicked up homemade vanilla pudding a notch with the addition of brown butter, adding a slightly nutty, completely irresistible flavor to the pudding. Get the EASY pudding recipe on RachelCooks.com!

I also remember cutting juicy yellow kernels off ears of corn, filling bags with sweet corn to enjoy during those long Michigan winters. She’d can and freeze other things too – we’d be running down into the basement all winter long to grab some of summer’s goodness.

Homemade pudding always reminds me of my mom, too – sometimes she’ll even whip up a batch for the grandkids when the mood strikes. Unfortunately, when I tested this recipe, E was on her dairy-free trial so I dubbed this “adult pudding”.  I need to make another batch for her to enjoy now that we think she’s fine with dairy products.

I've kicked up homemade vanilla pudding a notch with the addition of brown butter, adding a slightly nutty, completely irresistible flavor to the pudding. Get the EASY pudding recipe on RachelCooks.com!

This pudding tastes much like traditional vanilla pudding, but I took a few minutes to brown the butter before continuing with the rest of the steps. The result is a rich, nutty flavor that will make you want to lick the bowl clean.

Treat yourself today to this homemade vanilla pudding – you deserve it!

PS: Want plain vanilla pudding without brown butter? I don’t understand you, but you can make it that way. Just stir the cold butter into the hot pudding at the same time — you don’t even have to melt it. You can also make this into chocolate pudding, if you’d like! Make sure to check out the recipe notes for those simple adaptations. 

Looking for more sweet treats? Try:

 

Homemade Vanilla Pudding with Brown Butter

Homemade Vanilla Pudding with Brown Butter

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

I’ve kicked up homemade vanilla pudding a notch with the addition of brown butter, adding a slightly nutty, completely irresistible flavor to the pudding.

Ingredients

  • 1 tablespoon unsalted butter
  • 1/2 cup granulated sugar
  • 2 tablespoons flour
  • Pinch of salt
  • 1 large egg
  • 2 cups milk (I recommend 2% or whole)
  • 1 teaspoon pure vanilla extract

Instructions

  1. In a saucepan or frying pan, melt butter over medium heat, simmer until browned, about two minutes. Remove from heat and pour into a bowl.
  2. In same saucepan or another, mix sugar, flour, salt, and egg until light and fluffy.
  3. Place on medium heat and add milk slowly, whisking constantly. Continue to heat and whisk until it begins to boil and thicken. Immediately remove from heat and stir in butter and vanilla.
  4. Serve warm or cold (I love it warm!). If refrigerating, place a piece of plastic wrap on the surface of the pudding to prevent a skin from forming.

Notes

You may skip the step of browning the butter if you want a more classic vanilla pudding, but this extra step really does elevate the flavor. You won’t have to melt the butter, just add it at the same time while the pudding is hot.

Optional garnishes: mini chocolate chips, fresh or canned fruit, granola, graham cracker crumbs

For chocolate pudding, add 1 1/2 tablespoons of cocoa powder with the sugar, flour, salt, and egg mixture.

Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 220 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 64mg Sodium: 115mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 0g Sugar: 25g Sugar Alcohols: 0g Protein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: This homemade vanilla pudding is one of the most comforting things to eat, especially when it is warm. I adore it.
Husband’s take: “Best pudding I’ve ever eaten!”
Changes I would make: None are necessary, but try my adaptations for flavor variations.
Difficulty: Easy!

 

 

 

Disclosure: I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on TwitterFacebookYouTubeInstagram and Pinterest.

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16 comments

  1. For butterscotch pudding just substitute brown sugar for white sugar.

  2. Is there any way to make this gluten free? Could cornstarch be subbed for flour?

  3. Love this recipe. It tastes more delicious and tasty.

  4. I have been lusting over this since I saw it on Instagram the other day! It sounds SO good and looks SO creamy!

  5. This seriously looks so good! 

  6. Oooh yum! I never even thought to make pudding with brown butter, but this looks delicious!

  7. I would love to try a butterscotch flavor to this. Would you add some butterscotch chips or is there another way to get that flavoring added without messing up the texture?

  8. Wow! Vanilla AND brown butter…I’m in HEAVEN! What I would give for a slower pace nowadays.

  9. Hi Rachel!

    I’m anxious to try this. I’m curious if you have any suggestions on how this could be adapted to use almond milk or another milk substitute?

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