You’re gluten free now, so you may be considering a healthier diet, meaning no more Jello pudding for you? Well, I believe you’ll appreciate this gluten free vanilla pudding recipe even more than the packaged brands. Plus, it is an easy recipe and can be served immediately, warm or refrigerated. The difference between this gluten free vanilla pudding recipe and my custard recipe is mainly that the creme brulee is made with whipping cream and this gluten free pudding is made with milk or milk substitute; is thickened with starch; and that the creme brulee is baked versus the pudding is boiled. If you’re dairy free, feel free to substitute the cow’s milk for your milk of choice. I will be using this as a filling for one of my upcoming recipes. So, stay tuned in!
Homemade gluten free vanilla pudding hits the spot. Serve cold during the summer, or warm in the winter.
- 2/3 cup sugar
- ¼ cup tapioca (or ¼ cup + 3 Tablespoons cornstarch - Bob's Red Mill brand is non-GMO.)
- 1/4 teaspoon salt
- 1 quart milk, of your choice
- 6 egg yolks
- 2 Tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- Add egg yolks to a small bowl and whisk lightly; set aside.
- In a saucepan, add the butter and melt on medium heat; add sugar, starch and salt; whisk in well. Gradually pour and continuously whisk in the milk. Cook over medium heat, stirring often, until you begin to see bubbles rising to the surface. Reduce the heat to low.
- Temper the egg yolk by slowly adding about ½ cup of the hot mixture to the egg yolk, while continuously whisking. Add tempered egg mixture back to pan and raise heat to medium. Bring to a gentle boil; cook and for about 1 minute.
- Remove from the heat. Gently stir in vanilla.
- Pour into individual dessert dishes; allow to cool for about 15 minutes; cover and refrigerate for 2 hours or overnight.