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Powdered-Milk Pudding
Stovetop vanilla pudding from powdered milk, cornstarch and sugar — no fresh dairy, ready in about 15 minutes.
Ingredients
| Volume | Grams |
|---|---|
| 1/2 cup powdered milk, nonfat dry milk | — |
| 1/3 cup granulated sugar | 66 g |
| 3 tbsp cornstarch | 21 g |
| 1/4 tsp table salt | 1.5 g |
| 2 cups water, cold | 454 g |
| 1 tsp vanilla extract, optional | 4.7 g |
| 1 tbsp unsalted butter, optional, for richness | 14.1 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Whisk the powdered milk, sugar, cornstarch and salt in the saucepan until no lumps of starch remain.
- Whisk in the cold water until smooth. Cook over medium heat, stirring constantly, until the pudding thickens and comes to a gentle boil, 5–8 minutes.
- Boil 1 minute more, still stirring. Take off the heat and stir in the vanilla and butter if using.
- Pour into bowls. Press plastic wrap on the surface if you want no skin, then chill at least 1 hour (or eat warm).
Tips
- Powdered milk isn't on our weight chart, so measure it by the cup; sugar, cornstarch, salt, water, vanilla and butter use cited King Arthur weights.
- For chocolate pudding, whisk in 2 tablespoons unsweetened cocoa with the dry ingredients.
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