Vanilla Pudding With Condensed Milk

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Like, seriously, I’m all about maximum flavor for minimum effort, especially when my couch and a good show are calling. If you’re nodding along, then buckle up, buttercup, because we’re about to dive into the creamy, dreamy world of vanilla pudding made with sweetened condensed milk. It’s so good, you’ll wonder where it’s been all your life!

Why This Recipe is Awesome

Okay, let’s be real. There are approximately one zillion dessert recipes out there. So why *this* one? Simple:

• It’s practically idiot-proof. No fancy techniques, no delicate tempering of eggs. If I didn’t mess it up, you won’t either.
• It’s ridiculously fast. We’re talking 10-15 minutes on the stovetop, tops. The hardest part is waiting for it to chill!
• The flavor! Sweetened condensed milk is basically liquid gold. It gives the pudding an incredible richness and depth that regular sugar just can’t touch. You’ll be spooning this straight from the pot, I guarantee it.
• Minimal ingredients, maximum impact. You probably have most of this stuff lurking in your pantry already.

Ingredients You’ll Need

Gather ’round, my fellow lazy gourmets! Here’s what you’ll need for this magical concoction. Measurements are important, but don’t stress too much – this recipe is forgiving!

• 1 can (14 ounces / 397g) Sweetened Condensed Milk: The star of our show. Don’t grab evaporated milk by mistake, that’s a whole different beast!
• 2 cups (480ml) Milk: Any kind will do! Whole milk makes it extra creamy, but 2% or even almond milk works perfectly well.
• 1/3 cup (40g) Cornstarch: Our trusty thickening agent. Without it, you’ll just have sweet milk, which, while not bad, isn’t pudding.
• 1 teaspoon Vanilla Extract: The classic. Use the good stuff if you have it; it really shines here.
• A tiny pinch of Salt: Seriously, just a pinch! It balances the sweetness and makes everything pop.
• Optional: 1 tablespoon Unsalted Butter: For an extra silky, decadent finish. You’re welcome.

Step-by-Step Instructions

Right, apron on (or not, I won’t judge), let’s make some magic happen!

1. Grab a medium-sized saucepan. In a separate small bowl, whisk together the cornstarch and a quarter cup of the milk until it’s a smooth slurry. No lumps allowed, people!
2. Pour the sweetened condensed milk and the remaining milk into your saucepan. Add that tiny pinch of salt. Give it a good stir over medium heat until it starts to get warm.
3. Once it’s warm (but not boiling!), slowly whisk in your cornstarch slurry. Keep whisking constantly as the mixture heats up. This is crucial to prevent lumps and scorching.
4. Continue to cook and whisk over medium heat. It will start to thicken pretty quickly, usually within 5-8 minutes. When it coats the back of a spoon and you can draw a clear line with your finger, it’s ready!
5. Remove the saucepan from the heat immediately. Stir in the vanilla extract and, if you’re using it, the tablespoon of butter until it’s fully melted and incorporated.
6. Divide the pudding into individual ramekins or a larger serving bowl. If you want to avoid a “skin” forming on top, you can press a piece of plastic wrap directly onto the surface of the pudding.
7. Chill for at least 2-3 hours, or until fully set. TBH, overnight is best for peak deliciousness. Then, grab a spoon and dig in!

Common Mistakes to Avoid

Even though this recipe is super forgiving, there are a few rookie blunders that can trip you up. Learn from my past (many) mistakes!

• The “Lump-apalooza”: Not whisking the cornstarch into a slurry *before* adding it to the warm milk, or not whisking constantly once it’s in the pot. You’ll end up with unappetizing clumps. Whisk like your dessert depends on it!
• The “Scorched Bottom”: Cooking on too high heat or not stirring often enough. Condensed milk loves to stick and burn. Keep that heat medium and keep stirring!
• The “Vanishing Vanilla”: Adding vanilla extract too early (while it’s still cooking intensely). The heat can cook off the delicate vanilla flavor. Always add it *after* you remove the pot from the heat.
• The “Patience-is-a-Virtue Fail”: Trying to eat it before it’s properly chilled. It’ll be soupy and not reach its full, creamy potential. Resist the urge!

Alternatives & Substitutions

Feeling adventurous? Or just working with what you’ve got? Here are a few ways to tweak this gem:

• Milk Power-Up: Want it extra rich? Use half-and-half or even heavy cream instead of regular milk for an ultra-decadent treat. For a lighter version, skim milk works, but you’ll lose a little creaminess.
• Flavor Fiesta:
  • Chocolate: Whisk in 2-3 tablespoons of unsweetened cocoa powder with the cornstarch for a chocolatey twist.
  • Coffee: Add 1-2 teaspoons of instant espresso powder with the milk for a mocha vibe.
  • Citrus: Stir in a teaspoon of lemon or orange zest at the end for a bright, zesty pudding.
• Vegan Vibes: You can absolutely make this dairy-free! Use full-fat coconut milk (from a can, not the carton!) instead of regular milk, and a vegan sweetened condensed milk. The texture will be slightly different, but still delish.
• Toppings Galore: Fresh berries, whipped cream, chocolate shavings, crushed cookies, toasted nuts, a drizzle of caramel or chocolate sauce… the world is your oyster!

FAQ (Frequently Asked Questions)

Got questions? I’ve got casual, slightly sarcastic answers!

1. Can I use unsweetened condensed milk? Oh honey, no! That’s evaporated milk, and it’s not sweet. You’d end up with bland, thick milk. Stick to *sweetened* condensed milk for this recipe, please!
2. My pudding isn’t thickening. What did I do wrong? Did you forget the cornstarch? Kidding! More likely, it hasn’t cooked long enough, or your heat was too low. Keep whisking and gently simmering until it thickens. It needs to reach a boil for the cornstarch to activate properly.
3. How long does this pudding last in the fridge? Properly stored in an airtight container, it’s usually good for 3-4 days. But let’s be real, it rarely lasts that long.
4. Can I eat it warm? Technically yes, but it won’t be fully set and creamy. It’ll be more like a delicious, thick custard sauce. It’s best when chilled. Trust me on this one.
5. It’s too sweet for me. What can I do next time? You can try reducing the sweetened condensed milk by a tablespoon or two, or increase the regular milk by a quarter cup. Or, serve it with tart berries to balance the sweetness!
6. I got lumps! How do I fix it? If they’re small, you can try pushing the warm pudding through a fine-mesh sieve. If it’s a lumpy mess, you might just have to embrace it or start over. No judgment here!
7. Can I double the recipe? Absolutely! Just use a larger pot and make sure to give it ample time to chill.

Final Thoughts

See? That wasn’t scary at all! You just whipped up a genuinely delicious, comforting dessert that tastes way more fancy than the effort you put in. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, kick back, put your feet up, and enjoy every single creamy spoonful. You deserve this moment of vanilla bliss. Happy pudding-making, friend!