Old Fashioned Pudding Mixes {Chocolate, Vanilla, and Butterscotch}
Want to make homemade pudding just like your grandma used to? These pudding mixes make rich, creamy cook-style puddings and there are three flavors: chocolate, vanilla bean, and butterscotch.Each one is absolutely decadent and makes enough for 4 servings!
Ingredients
For the Vanilla Bean Pudding Mix
- ½ cup white sugar
- 3 tbs cornstarch
- 1 pinch kosher salt
- 1 vanilla bean
For the Chocolate Pudding Mix
- 1/2 cup white sugar
- 2 tbs cornstarch
- 1 pinch kosher salt
- 1/3 cup cocoa powder
- 1/3 cup chocolate chips
For the Butterscotch Pudding Mix
- 3/4 cup brown sugar, ideally dark brown sugar, but that's optional
- 3 tbs cornstarch
- 1 tsp kosher salt, use half as much if using a different type of salt
Instructions
- For gifting: Combine the ingredients for each individual recipe in a jar. Both the butterscotch and vanilla bean mixes fit in half pint jars. The chocolate mix needs a pint jar.Close the jar and attach a label. Print off the recipe cards to tuck into your gift basket to help your recipients make the pudding later on.
To Make Vanilla Bean Pudding
- Add dry ingredients to a medium saucepan. Slice the vanilla bean and scrape out the caviar. Add caviar and whole vanilla bean to the pan. Whisk in 2 cups of cold whole milk or half and half. Heat to boiling over medium heat, whisking often to avoid clumps. Remove from heat once the mixture thickens. Whisk in 1 tsp vanilla extract and 3 tbs cubed butter. Stir until fully incorporated and smooth. Transfer pudding mixture into 4-5 ramekins or bowls, and refrigerate or serve warm.½ cup white sugar, 3 tbs cornstarch, 1 pinch kosher salt, 1 vanilla bean
To Make Chocolate Pudding
- Add dry ingredients to a medium saucepan. Whisk in 2 cups of cold whole milk or half and half. Heat to boiling over medium heat, whisking often to avoid clumps. Remove from heat once the mixture visibly thickens. Whisk in 1 tsp vanilla extract. Stir until fully incorporated and smooth. Transfer pudding mixture into 4-5 ramekins or bowls, and refrigerate or serve warm.1/2 cup white sugar, 2 tbs cornstarch, 1 pinch kosher salt, 1/3 cup cocoa powder, 1/3 cup chocolate chips
To Make Butterscotch Pudding
- Add dry ingredients to a medium saucepan. Heat over medium heat for several minutes until the brown sugar starts to melt and liquefy. No need to melt all the way. Add 3 tbs cold cubed butter and whisk in quickly. The mixture will bubble and spit, but keep going. It’s okay if it hardens at this stage; it will melt as the pudding cooks. Whisk in 2 cups of whole milk or half and half (using room temperature will reduce the spitting and bubbling). Heat to boiling over medium heat, whisking often to avoid clumps. Remove from heat once the mixture visibly thickens. Whisk in 1 tsp vanilla extract or bourbon. Stir until fully incorporated and smooth. Transfer pudding mixture into 4-5 ramekins or bowls, and refrigerate or serve warm.3/4 cup brown sugar, 3 tbs cornstarch, 1 tsp kosher salt
Notes
The pudding mixture needs to boil for at least 1 solid minute to thicken. It will seem thin at first and will get thicker the longer you cook it. Remember that pudding will also thicken further as it sets in the fridge.
For a richer pudding, use half and half.
*Pudding will form a skin in the fridge. To prevent this, cover with plastic wrap or parchment paper.