Blanca's Rich and Creamy Vanilla Pudding

Recipe by Velouria
READY IN: 30mins




  • In a medium saucepan, combine the cornstarch and salt. Slowly whisk in the whole milk then the sweetened condensed milk until thoroughly combined.
  • Heat the mixture over medium heat, whisking constantly and scraping sides and bottom of saucepan.
  • When mixture begins to thicken a bit, add about 1 cup of it to the egg yolks. Mix well and then add the egg mixture back to saucepan.
  • Cook, stirring constantly, until thickened.
  • Strain the pudding through a fine-mesh strainer into a bowl, scraping with a rubber spatula to pass the pudding through. (I know this is an extra step, but it removes any bits of cooked egg, so the pudding is smooth.).
  • Stir the butter and vanilla into the pudding until the butter is melted.
  • To prevent a skin from forming, press a piece of plastic wrap directly on the surface of the pudding or you can dust it with a little bit of cinnamon and put some raisins on top like my mom does. Refrigerate until set, about 3 hours.