If you’re looking for a tried and true vanilla pudding recipe, this is it! This homemade vanilla pudding is perfectly sweet, silky smooth, and really easy to make!

When you’re craving something sweet, nothing is quite as satisfying as some creamy homemade pudding! Try this homemade tapioca pudding, rice pudding, or copycat Magnolia Bakery banana pudding next!

The Best Homemade Vanilla Pudding Recipe

I admit, one of my guilty pleasures is snacking on those little pudding cups you get from the store. I always get them for my kids’ lunches but end up eating them when I get a craving for something sweet. Today, we’re moving on from the pudding cups and making something a million times better. A good old batch of creamy, delicious homemade vanilla pudding. If you’ve never tried making it from scratch, here’s your sign to! It’s so easy and will knock your socks off with its smooth texture and sweet flavor.

This homemade vanilla pudding is amazing on its own or served with some berries, cookies, or chopped nuts! It’s a classic dessert that will have the whole family wanting more. As simple as it may be, it’s so irresistible! Vanilla is a highly underrated dessert flavor and deserves more love! These vanilla cupcakes and vanilla fudge are a couple more sweet treats that you’re going to want to add to your dessert lineup.

Ingredients You’ll Need

Given how simple these ingredients are, you probably have everything you need to make yourself a batch of vanilla pudding in your pantry right now! Measurements for each ingredient can be found below in the recipe card. You’re going to LOVE the flavor and silky-smooth texture these ingredients create.

• Sugar: Granulated sugar adds sweetness to your pudding.
• Cornstarch: Cornstarch acts as a thickening agent to create the perfect texture. You can also use all-purpose flour as a substitute.
• Salt: You only need a pinch to enhance the overall flavor of the pudding.
• Whole Milk: The fat content in whole milk gives the pudding a creamier texture.
• Egg Yolks: Add smoothness and help the ingredients to bind together.
• Unsalted Butter: A must-add for vanilla pudding that is rich and delightfully creamy!
• Vanilla Extract: Since vanilla is the main flavor here, I recommend using pure vanilla extract for best results!

How to Make Homemade Vanilla Pudding

Trust me, it’s as easy as making store-bought pudding mix! (Save your box of instant pudding mix for these amazing chocolate chip cookies!) One thing to keep in mind is that this homemade vanilla pudding needs plenty of time to chill so it’s not the best dessert to make if you need something last minute!

1. Mix Ingredients Together: Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
2. Cook: Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
3. Add Butter and Vanilla Extract: Remove from the heat and whisk in the butter and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
4. Chill: Chill in the fridge for 4 hours, or overnight.
5. Serve: Before serving, stir the pudding well. Transfer to serving bowls, if desired. Top with toppings of your choice. I always like serving it with fresh berries and Nilla Wafers!

More Tasty Pudding Recipes

I’ve rounded up a few more creamy and delicious pudding recipes for you to try! They’re all super easy to make but so incredibly satisfying. I know you’ll love them as much as I do! Find my full list of pudding recipes here.

Desserts

Pumpkin Pudding Cake

Breakfast

Easy Chia Pudding

Desserts

Sticky Toffee Pudding

Desserts

Lemon Pudding Cake

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Homemade Vanilla Pudding

If you're looking for a tried and true vanilla pudding recipe, this is it! This homemade vanilla pudding is perfectly sweet, silky smooth, and really easy to make!

Course Dessert

Cuisine American

Keyword homemade pudding recipe, homemade vanilla pudding recipe, vanilla pudding recipe

Prep Time 5 minutes

Cook Time 10 minutes

Chill Time 4 hours

Total Time 4 hours 15 minutes

Servings 4 People

Calories 285kcal

Author Alyssa Rivers

Ingredients

• ½ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 ¼ cup whole milk
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 ½ teaspoons vanilla extract

Instructions

• Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
• Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
• Remove from the heat and whisk in the butter and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
• Chill in the fridge for 4 hours, or overnight.
• Before serving, stir the pudding well. Transfer to serving dishes, if desired. Top with toppings of your choice.

Nutrition

Calories: 285kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 204mg | Potassium: 220mg | Fiber: 0.1g | Sugar: 32g | Vitamin A: 527IU | Calcium: 183mg | Iron: 0.3mg

2-ingredient chia coconut flour tortillas! Fast and easy to make, these soft, flexible tortillas are vegan, oil-free, gluten-free, keto, and only xx calories and xx net carbs each.

Coconut Flour Tortillas without Psyllium

One of the most popular recipes on my site is my 2-Ingredient Coconut Flour Tortillas. It is exciting when a recipe I love and make all the time is a hit with all of you, too.

Many of you have written to ask if the recipe can be made without psyllium husks. Alas, no. Specifically, other ingredients, such as flaxseed meal or chia seeds, cannot be used as direct substitutes in the recipe.

So…I developed a brand new recipe.

Introducing my equally delicious, filling, tender and super-flexible 2-Ingredient Chia Coconut Flour Tortillas!

Chia Coconut Flour Tortilla Benefits

These simple-to-make (and frankly, almost magical–how can chia seeds do what they do??) tortillas are all of the following:

• Vegan (no eggs, no dairy)
• Oil-free
• Gluten-free
• Grain-free
• Paleo
• Keto
• High Fiber (8 g per tortilla)
• Low-carb (3 g net carbs per tortilla)
• Nut-free

Ingredients for the Tortillas

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Making these these tortillas requires nothing more than coconut flour and chia seeds, plus some water to make the dough. I use filtered tap water. Add some salt, too, if you like. iDoing so is entirely optional/adjustable.

Any Substitutions for Coconut Flour or Chia Seeds?

No, this particular recipe will only work with coconut flour and chia seeds.

If you cannot have coconut or chia, or do not have one, or both, of the ingredients on hand, do not despair! You will find a wealth of other, equally easy, tasty and nutritious tortillas recipes on my site. See link to some of the recipe just above the recipe card, below, or type “tortilla” into the search box.

How to Make 2-Ingredient Chia Coconut Flour Tortillas

Note that the complete directions are also in the recipe card below.

Step One: Gel the Chia Seeds

Place the chia seeds in a medium bowl. Add the water, stirring to combine.

Allow the chia seed mixture to stand for fifteen to twenty minutes until a thick gel forms. Give the gel a stir.

Step Two: Stir in Coconut Flour

Add the coconut flour (and optional salt) to the bowl with the chia seed gel. Stir until completely combined into a dough.

I like to get my hands into the bowl to mix and knead in all of the coconut flour. It only takes about a minute to incorporate the flour. The result is a soft, slightly moist dough.

Step Three: Shape and Divide the Dough

Use your hands to shape the dough into an even ball. Place it back into the bowl.

Using a pastry cutter or knife, cut the dough into 4 equal pieces, like so:

Step Four: Roll Dough Pieces

Roll each piece into a ball. It is very easy to manipulate the dough, so this step is quick and easy.

Next, place one of the balls between two sheets of plastic wrap (or place inside a a gallon size zip-top plastic bag). You can also use parchment paper, but plastic wrap (or a plastic bag) works the best (I save and re-use it).

Using a rolling pin, roll the dough into a circle that measures 6-inches (15 cm) across. It does not need to be perfect! If the circle is out of whack, just pinch off pieces of dough from one place and patch into another, as needed.

What if I Do Not Have a Rolling Pin?

A tortilla press makes extra-fast and easy work of rolling out the tortillas. Use plastic wrap (or one of the other options mentioned above) to prevent sticking.

A wine bottle or can will work in place of a rolling pin, too. In a pinch, your hands can get the job done, too. Press the dough into a rough circle (do still place the dough between plastic layers). Use your palm to even out and smooth the tortillas.

Tips for Removing Paper from the Tortillas

If you opt for using paper over plastic, your tortilla dough may stick a little bit. Once the tortilla is rolled out, carefully peel off the top layer of paper. If a few pieces of dough stick to the paper, simply repress them into the tortilla.

The dough becomes stickier as it gets warmer, so if the paper is really sticking, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!

Step Five: Cook the Chia Coconut Flour Tortillas

Carefully peel off the top piece of plastic wrap from one tortillas. Place the tortilla, dough side down, into the skillet and peel off the remaining piece of plastic. Turn the heat under the pan to medium.

Cook the tortilla for one to two minutes until the bottom side becomes dry. It is dry if you can move the tortilla around the pan with ease. Slide a spatula underneath and flip it over. Cook for one to two minutes longer until the other side appears dried.

Step Six: Cool

Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.

In an unusual twist, the tortillas get whiter as they dry/cook.

Polka dot tortillas? Dalmation tortillas? They are soft, flexible and amazing.

Use as you Would Any Tortilla or Flatbread

Use chia coconut flour tortillas for all of your Tex-Mex favorites, such enchiladas, tacos, burritos, quesadillas, or for scooping up beans, salsa, guacamole, and vegetables.

Or use the tortillas for flatbread replacement (e.g., naan), sandwiches, wraps, snacks, and so much more. I love them plain, too, warm or cold, or (forgive me, tortilla purists), with a schmear of peanut butter and sprinkle of raisins.

Flexible Chia Tortillas that Fold & Flex

Chia coconut flour tortillas are soft and tender, but not delicate (no falling apart!). You can fold them in half:

Roll them up:

Or fold into quarters:

Storage

Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Enjoy these tasty tortillas, friends. Please be sure to rate to rate them and tag me if you give them a try!

Happy eating!

Related Posts

• 2-Ingredient Almond Flour Tortillas {vegan, keto, oil-free}
• 2-Ingredient Pepita Tortillas (vegan, keto, oil-free)
• 2-Ingredient Cassava Flour Tortillas {oil-free, vegan}
• 1-Ingredient Black Bean Tortillas {Grain-Free, Vegan}
• 1-Ingredient Split Pea Tortillas {Grain-Free, Vegan}
• 2-Ingredient Spinach Tortillas {Vegan, Grain-Free}

Yield: 4 tortillas

Chia Coconut Flour Tortillas (2 ingredients, V, G, Oil-free)

2-ingredient chia coconut flour tortillas! Soft & flexible, they are vegan, oil-free, GF, keto, easy, only 105 calories & 5 g net carbs.

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/3 cup (69 g) chia seeds
• 2/3 cup (158 mL) water
• 1/4 cup (28 g) coconut flour
• Optional: 1/8 teaspoon salt

Instructions

1. In a medium bowl, stir together the chia seeds and water. Let stand for 15 to 20 minutes until it is a thick gel. Stir to loosen the gel.
2. Add the coconut flour (and optional salt) to the chia gel. Stir until completely combined (use clean hands to knead it in).
3. Shape the dough into an even ball. Cut into 4 equal pieces. Roll each piece into a ball.
4. Place one dough ball between two large pieces of plastic wrap. Using a rolling pin, roll dough into a 6-inch (15 cm) circle (see notes for rolling options). Carefully peel off top layer of plastic wrap.
5. Place tortilla, dough side down, into a medium to large nonstick skillet and carefully peel off second piece of plastic. Turn the heat under the skillet to medium.
6. Cook the tortilla for 1 to 3 minutes until the bottom side is dry (the tortilla can be moved around easily once the bottom side is dried). Flip the tortilla and cook the other side for 1 to 2 minutes longer until dried on other side.
7. Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough. The tortillas are delicious warm, room temperature, or cold.

Notes

Storage: Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Other Methods for Rolling Tortillas: A tortilla press makes extra-fast and easy work of rolling out the tortillas. Use plastic wrap (or one of the other options mentioned above) to prevent sticking. A wine bottle or can will work in place of a rolling pin, too. In a pinch, your hands can get the job done, too. Press the dough into a rough circle (do still place the dough between plastic layers). Use your palm to even out and smooth the tortillas.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 110Total Fat 6.1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 3mgCarbohydrates 11gNet Carbohydrates 3gFiber 8gSugar 0gProtein 4.2g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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The post Chia Coconut Flour Tortillas (V, GF, K, oil-free) appeared first on Power Hungry®.

This is a lower fat Broccoli Salad with Vinaigrette recipe is a delicious change from the usual creamy broccoli salad.

My sister Susie created a Broccoli Salad that is very popular here on the RecipeGirl site. Its dressing is mayonnaise-based, and it has tomatoes, onion, raisins, cashews and bacon in it. It’s really a delicious salad. But sometimes I like to make one that’s a little bit lighter, and that’s what this one has going for it. The dressing here is made of white wine vinegar, sugar and olive oil. It adds a sweetness to the ingredients in the salad, but it’s not as fattening.

Ingredients needed:

• broccoli
• red onion
• red bell pepper
• raisins
• sliced almonds
• salt and pepper
• bacon
• white wine vinegar
• white sugar
• olive oil

How to make Broccoli Salad with Vinaigrette:

The complete, printable recipe is at the end of this post.

This salad is so easy to make. Combine the first 7 ingredients (broccoli through bacon) in a large bowl. In a small bowl, whisk together the vinegar, sugar and oil. Pour over the broccoli mixture and toss gently to coat.

I think this broccoli salad with vinaigrette is better when covered with plastic wrap and refrigerated for a while. I toss it again before serving. The chill time gives it a chance to let the flavors meld together a bit.

I love the crunch of the almonds and the sweetness of the raisins. Sometimes I use golden raisins instead of the classic brown raisins. Enjoy!

How to toast almonds:

This recipe calls for using toasted almonds. Heat a skillet over medium heat, add sliced almonds to the skillet. Use a wooden spoon to move the almonds around until they are a little bit toasted. Then transfer them to a paper towel and let them cool.

The Best Broccoli Recipes:

• Roasted Broccoli with Asiago
• Broccoli Cheese Casserole
• Sautéed Broccoli with Carrots and Pecans
• Broccoli Potato Soup
• Broccoli with Two Cheese Sauce

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Broccoli Salad with Vinaigrette

This is a lower fat broccoli salad recipe that is a delicious change from the usual creamy version.

Course Salad

Cuisine American

Keyword broccoli, vinaigrette

Prep Time 15 minutes

Total Time 15 minutes

Servings 6 servings (¾ cup each)

Calories 120kcal

Author RecipeGirl.com

Ingredients

• 4 cups small broccoli florets (sliced in half, if too big)
• ¼ cup thinly vertically sliced red onion
• ¼ cup thinly sliced red bell pepper
• ¼ cup raisins (golden or regular)
• 2½ tablespoons sliced almonds, toasted
• salt and pepper, to taste
• 1 slice cooked, drained and crumbled bacon
• 2 tablespoons white wine vinegar
• 2 tablespoons granulated white sugar
• 1½ teaspoons olive oil

Instructions

• In a large bowl, combine the first 7 ingredients (broccoli through bacon).
• In a small bowl, whisk together the vinegar, sugar and oil. Pour over the broccoli mixture and toss gently to coat.
• Serve immediately or refrigerate until ready to serve.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 324mg | Fiber: 3g | Sugar: 6g | Vitamin A: 574IU | Vitamin C: 63mg | Calcium: 50mg | Iron: 1mg

The post Broccoli Salad with Vinaigrette appeared first on Recipe Girl®.

I talk a lot about how oven-roasting magically makes everything taste better, and garlic is no exception! Fresh garlic has a spicy flavor punch, but roasted garlic has a deep, mellow, and slightly sweet flavor. It tastes great on its own or you can add it to just about anything you cook to give it that extra special flavor. It’s a really easy and inexpensive way to take your food to the next level.

Why roast Garlic?

Not only is the flavor of roasted garlic phenomenal, but it also tends to be a bit easier on your stomach than fresh garlic. The flavor of roasted garlic is much more mellow and deep than fresh garlic, and it has a beautiful sweetness from the natural sugars that caramelize during the roasting process. Plus, you can roast several cloves at once while you’ve already got the oven going for something else, then you can store that roasted garlic in the freezer for later use!

How to Use Roasted Garlic

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Roasted Garlic

Deeply savory and subtly sweet, roasted garlic is a quick and easy way to take the flavor of your food to the next level.

Course Appetizer

Cuisine American

Total Cost $4.16 per batch / $0.69 per head

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 heads

Calories 83kcal

Author Beth – Budget Bytes

Ingredients

• 6* heads garlic $3.84
• 2 Tbsp olive oil $0.32

Instructions

• Preheat the oven to 400ºF.
• Remove any loose outer pieces of papery skin from the heads of garlic. Slice off the top ⅓ of each head to expose the cloves inside (save the pieces of garlic cloves that have been cut off to use in other recipes).
• Place the garlic in a baking dish. Drizzle olive oil over the cut surfaces of the garlic, making sure they're coated in oil.
• Cover the baking dish tightly with a lid or foil and transfer to the oven. Roast for 30 minutes, then check the garlic. Add more time in the oven, 10-15 minutes at a time, until the garlic is deeply golden brown. Total roasting time will vary with the size and number of garlic heads you're roasting, as well as the type of dish you're roasting in.
• Let the garlic cool. Once cool enough to handle, squeeze the soft roasted garlic out of the heads. Use immediately, store in the refrigerator, or freezer for later use.

See how we calculate recipe costs here.

Notes

*You can roast one or several heads of garlic at one time. If roasting one head, simply wrap the head tightly in foil rather than using a baking dish.

Nutrition

Serving: 1head | Calories: 83kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Sodium: 5mg | Fiber: 1g

How to Make Roasted Garlic – Step by Step Photos

Preheat the oven to 400ºF. Remove any extra loose pieces of the papery skin from the heads of garlic before you begin. It will be much easier to remove the roasted garlic if the loose skins have been removed.

Slice off about ⅓ of the top of the garlic heads to expose all of the cloves. Make sure to save the garlic bits that are cut off and remove them from the skin. You can use the pieces that you cut off in other recipes later–it’s already partially chopped! :)

If you’re only doing one head of garlic at a time, you can wrap the garlic in foil to create an enclosed space. If you’re doing several heads at a time, place them in a baking dish that either has an oven-safe lid or that can be tightly covered with foil. Drizzle the tops of the garlic with oil to help prevent them from drying out as they roast.

Cover the baking dish tightly (with a lid or foil), then transfer to the preheated 400ºF oven.

Roasting time can vary a lot depending on the size of your garlic heads, how many you’re roasting at once, or if you’re roasting in a glass or ceramic dish as opposed to just wrapping with foil. Check the garlic at 30 minutes, then add more time, 10-15 minutes at a time, until they reach this deep golden brown color.

These beauties took just over 60 minutes to achieve that delicious golden color. Let the garlic cool until they can be easily handled, then squeeze the garlic out of the skins.

The post Roasted Garlic appeared first on Budget Bytes.