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As pudding mixes go, I found this one not as satisfying as the Chocolate Pudding.  The cooking was a little trickier.  The flavor is fine, a little boring but overall enjoyable.  I can’t really comment on the texture since I had a really tough time getting this to set up.  I wish I could say it’s amazing but I really liked the Chocolate Pudding better.

I am sharing the recipe as it was written but I will say I skipped the salt and went with a vanilla sugar instead of adding the vanilla beans to the mix.  To make vanilla sugar – in blender combine sugar and vanilla until the vanilla is all crumbly.  I like to run my sugar through a tea strainer to get all the larger bits of vanilla bean.  I added 1 cup of that sugar (this is important because the sugar is more fine done this way and therefore sweeter).

DIY Vanilla Instant Pudding Mix
3/4 cup nonfat dry milk powder
3/4 cup cornstarch
1 cup granulated white sugar
2 whole vanilla beans
1 teaspoon Kosher salt
In a large mixing bowl, combine the dry milk, cornstarch, white sugar, and salt. Use a knife to slice down the center of the vanilla beans lengthwise and scrape out the seeds. Add the seeds to the dry ingredients and whisk well until evenly distributed (you may need to use the back of a spoon or spatula to break up the little clumps of seeds). Cut the scraped-out vanilla beans in 2-3 pieces each, and drop into an air-tight jar or container (such as a mason jar). Pour the mixture in, seal, and shake a couple times to distribute the vanilla bean pieces. Store in a cool dry place.
To make the pudding, combine 1/2 cup of the mix with 2 cups of milk in a medium saucepan over high heat, whisking constantly. Bring to a boil (keep an eye on it because this happens quickly!), then reduce heat to a simmer and continue whisking until the mixture thickens and coats the whisk or spoon. (About 3-5 minutes).  Pour in a container and let set for at least 5 minutes before serving. Can be served warm or cold.

 

 

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