How to Make Instant Pudding

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Have you ever had a craving for pudding, but thrown away the box before you could read the instructions? Not to worry, you can still make it without them. If you don't have an instant pudding mixture at home, you can still make your very own.

Ingredients

Store-Bought Instant Pudding

2 to 3 cups (475 to 700 milliliters) cold milk
3.4 to 5.1 ounce (96 to 144 grams) instant pudding packet

Homemade Vanilla Instant Pudding^{[1]XResearch source}

1 cup (225 grams) granulated white sugar
¾ cup (95 grams) cornstarch
¾ cup (95 grams) dry milk powder
1 teaspoon (5 grams) salt
2 whole vanilla beans

Homemade Chocolate Instant Pudding^{[2]XResearch source}

1¼ cup (280 grams) sugar
1 cup (125 grams) cornstarch
1 cup (125 grams) dry milk powder
¼ cup (25 grams) cocoa powder
Pinch of Salt
½ vanilla bean (optional)

Method 1

Method 1 of 3:

Making Store-Bought Instant Pudding

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If you are using a smaller packet of instant pudding mix, about 3.4 ounces (96 grams), use 2 cups (475 milliliters) of milk. If you are using a larger packet of instant pudding mix, about 5.1 ounces (144 grams), use 3 cups (700 milliliters) of milk.
Most of the pudding will float on top. You may notice the milk changing color as the powder starts to dissolve.
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You can also use a handheld mixer or a food processor. There should be no lumps or clumps of pudding mix by the time you are done.
If you are using a smaller packet, you will have enough to fill 4 bowls. If you are using a larger packet, you will have enough to fill 6 bowls.
If you'd like, you can garnish the pudding with some whipped cream or sliced strawberries.

Method 2

Method 2 of 3:

Making Homemade Vanilla Instant Pudding

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You can use a fork or whisk to mix everything together. Don't add the vanilla beans just yet; you still need to prepare them.
Place a vanilla bean down on a cutting board, and slit it open lengthwise. Use the tip of your knife to scrape out the seeds. Do the same for the other bean.
If you see any clumps of seeds, use a spoon to break them apart. This is your instant pudding mixture.
Cut each scraped-out vanilla bean half into two or three pieces. Drop these pieces into a large mason jar.
Close the jar tightly, and shake it to combine. The vanilla bean pieces will help release their flavor further into the mixture.
6
Store the instant pudding mixture in a cool, dry place. When you want to make instant pudding, stir ½ cup (96 grams) of the mixture into 2 cups (475 milliliters) of milk. Cook in a saucepan over high heat, stirring constantly. When it starts to boil, reduce the heat to a simmer. Keep stirring, and cook for 3 to 5 minutes, or until it thickens. Pour into a serving bowl, and let it set for 5 minutes. You can serve this hot or chilled.
- If the vanilla beans get into the pudding, pick them out with a fork after you cook the pudding, and discard them.

Method 3

Method 3 of 3:

Making Homemade Chocolate Instant Pudding

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The bowl needs to be large enough so that you can mix everything together without the ingredients spilling over the sides.
2
Consider adding ½ of a seeded vanilla bean for extra flavor. Cut a vanilla bean in half, then slice one of the halves open, lengthwise. Use the tip of your knife to scrape the seeds out of the pod and into your pudding mixture.
- Put the remaining vanilla bean half into a jar, and save it for another recipe.
If you added the vanilla bean to it, be sure to break up any clumps of seeds using the back of a spoon.
Close the jar tightly, and shake it to mix everything together again.
When you ready to use it, measure out ½ cup (96 grams) of the mixture, and stir it into 2 cups (475 milliliters) of milk. Cook it over high heat in a saucepan, stirring constantly. When it begins to boil, reduce the heat to a simmer, and cook for 3 to 5 minutes, stirring constantly. Once it thickens, pour it into a serving bowl, and let it sit for 5 minutes before serving. You can serve it hot or chilled.

Community Q&A

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Question
Can I cook instant pudding?
Community Answer
No.
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Question
How do I get the clumps out if I mixed it wrong?
Community Answer
Keep mixing and try to break up the clumps with the spoon or whisk that you are using to stir your pudding mix.
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Question
Why do we need milk powder to make the initial pudding powder? Can I omit milk powder?
Community Answer
Yes, in my opinion milk power is a completely pointless ingredient and, if anything, it detracts from the flavor of the meal.
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Tips

To prevent a "skin" from forming on top of cooked pudding, smooth a sheet of plastic wrap over the top of each pudding before you chill it.^{[3]XResearch source} Remove the plastic wrap before serving.
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Serve chocolate pudding with a dollop of whipped cream on top.
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Serve vanilla pudding with a sprinkle of ground nutmeg or sliced strawberries.
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