This Homemade Vanilla Sweet Cream Pudding is fantastic! Such an easy recipe that yields such smooth, creamy and silky pudding made entirely from scratch! No one will know coffee creamer is the secret ingredient!
Up until this post, I had never made homemade pudding before. In fact, I don’t even think I’ve tasted homemade pudding, either!
That had to change – and I am so glad it did because homemade pudding is where it’s at!
I have a really good feeling that I will be making this pudding all summer long, because who doesn’t want a fresh-from-the-fridge, ice cold pudding on a hot day? And in Sacramento, it gets hot and early, too! While now it’s all spring showers and breezy days, that will soon change come May and I’ll be reaching for pudding relief all day long 🙂
But in the meantime, this Homemade Vanilla Sweet Cream Pudding will make a fantastic last-minute Easter dessert, or would make a lovely addition to a springtime tea party!
Normally, homemade pudding is made with whole milk or cream, but for this recipe I used International Delight’s Sweet Cream Coffee Creamer which is my hands-down FAVORITE. You can always use another flavor from their line-up of creamers, like French Vanilla, Butter Pecan (OMG), or even Irish Creme! It’s truly limited to your imagination, but I went with Sweet Cream because of its almost melty ice cream flavor and decadence.
Mix it up in a saucepan with some sugar, cornstarch (for thick pudding!) and a pinch of salt, then let it cook until thickened. Temper some egg yolks with the hot sugar mixture and add in the yolks, a splash of vanilla extract, and some butter for good measure. The yolks and butter add such a wonderful texture and flavor to this pudding that I truly feel they’re almost mandatory to add!
Now you could serve this warm… but as I mentioned above, I have a thing with chilled pudding, so I chilled mine. Topping it with fresh whipped cream and berries, though – that may also need to be mandatory! OR, layer the fresh pudding with pound cake or angel food cake cubes and sliced fruit for trifles! So simple and perfect for springtime.
- 2 & ½ cups International Delight Sweet Cream Coffee Creamer (or you may try this recipe with their French Vanilla Creamer!)
- Pinch salt
- ½ cup granulated sugar
- 3 Tbsp cornstarch
- 2 large egg yolks
- 2 tsp vanilla extract
- 2 Tbsp butter, cubed
- Fresh whipped cream and berries for serving, optional
- In a medium saucepan, whisk together the coffee creamer, salt, granulated sugar, and cornstarch until combined and fully incorporated. Turn the heat to medium-high and cook, stirring occasionally, until mixture has thickened, about 5-7 minutes. Make sure the mixture doesn't scorch! Remove from the heat.
- Whisk the egg yolks until lightly beaten. Temper the eggs by adding a Tablespoon or two of the hot sugar mixture to the eggs, whisking constantly. Temper again with another Tablespoon if needed. Pour the tempered egg yolks into the sugar mixture along with the vanilla extract and butter, stirring until melted and combined.
- Spoon the pudding mixture into individual bowls or cups, or pour into a large bowl. Cover the pudding with plastic wrap by gently pressing the plastic wrap onto the surface of the pudding - this helps prevent a film from forming on the pudding. Refrigerate until chilled, about 1-2 hours.
- Just before serving, garnish with fresh whipped cream and berries, if desired.
This pudding is so thick, creamy and silky-smooth with a wonderful, almost ice-cream-like flavor from the Sweet Cream Coffee Creamer! It’s truly unlike any other pudding I’ve tried!
Have a super sweet day!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.