DIY Instant Vanilla Pudding Mix
Confession time. I really love the idea of making as much as possible from scratch. Not only do I know exactly what is in something, but 99.9% of the time, the homemade version contains significantly less processed ingredients (and usually none at all). From body scrubs to taco seasoning mix and hot chocolate mix, I’ve been working on transforming the convenience packages for homemade versions. The truth is, that the from-scratch versions of these things take literally minutes to make and are infinitely cheaper, not to mention healthier. My search for a DIY instant pudding mix spun off of my search for a from-scratch version of a favorite family cake. The problem? The “recipe” was basically a box cake mix with a box of instant pudding and a few other ingredients. I knew I wanted to make the cake from scratch, but boy does that box of pudding do wonders to a cake, right? Makes it so moist and melt-in-your-mouth fantastic. I needed to somehow mimic those characteristics, when lo and behold, I actually found a formula for instant pudding mix!
I was able to throw this together in 5 minutes, and now I have a stash of instant pudding for whenever I see a recipe that calls for a mix. Not only do I not have to run to the store, but I can keep from-scratch recipes just that.
In addition to using it in your own recipes, this would make a great gift for the holidays. Maybe a basket of this, some homemade cocoa mix, homemade vanilla extract, and other goodies. I am working on a chocolate version as well, so stay tuned!
Now just wait until you see what I have up my sleeve. I think you’re going to love the cake that I used this mix in! It’s an oldie but a goodie, and reinvented to be completely homemade. Be sure to check back tomorrow!
MY OTHER RECIPES
One year ago: Deviled Eggs
Three years ago: Pigu (Italian Gougeres)
DIY Instant Vanilla Pudding Mix
Ingredients:
- 1 cup granulated sugar
- ¾ cup cornstarch
- ¾ cup nonfat dry milk powder
- 1 teaspoon kosher salt
- 2 whole vanilla beans
Directions:
- In a medium bowl, whisk together the sugar, cornstarch, milk powder, and salt; set aside.
- Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and again whisk well to evenly combine, using a fork or the back of the spoon to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.
- Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Seal it, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place.
To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Let sit for at least 5 minutes before serving. Store leftovers in an airtight container in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Always Order Dessert)
All images and text ©
This is awesome! I see recipes that call for pudding mix all the time and sometimes I’d like to just add what I’d call a “sprinkling” of pudding mix, not necessarily a whole packet. And now…I can. THANKS! for this post!!
this is some brilliant yummy treat
new to your space..
excellent posts with stunning cliks
happy following you..:)
do stop by mine sometime
Tasty Appetite
This sounds so cool!! I’ve made many cakes but I’ve never made a cake that called for a box of instant pudding… Sounds interesting, but I’m definitely looking forward to seeing your version and I plan to try that out as soon as I get the chance!! Thank you for this post!
Can’t wait to see the cake you made!! 🙂
This is great! On a side note, is there anything that can be done with the leftover vanilla beans so they don’t go to waste?
Hi Sharon, Once your batch is done, you could use the vanilla beans to make your own vanilla extract, or put them in a container of sugar to make vanilla sugar.
I put all my scraped vanilla beans into a mason jar with lid and sugar. As you use it replace sugar…. Shake it every other day or so
This sounds like a delicious Cooked pudding mix, convenient and definitely cheaper. However…it’s not an instant pudding, those just mix with milk and chill and thicken, maybe with agar agar or superfine gelatin or something. I much prefer a cooked-old fashioned pudding though!
thank you for saying what i was thinking. 🙂
THIS is NOT an instant pudding mix such as the kind Jello makes — just add milk, stir, done. This is a cooked mix. To make a mix instant, you need a product called Instant Clear Jel. Example: “Homemade Instant Vanilla Pudding Mix
Substitute with this for any recipe calling for a 3.5 oz box of instant pudding.
For chocolate, add extra sugar with the cocoa: use 1/2 cup cocoa and 3/4 cup sugar. Add an extra 1/4 cup of milk or so because of the extra dry ingredients.
1/3 cup instant dry milk*
2 cups cold milk*
1/2 cup sugar
1/3 cup Instant Clear Jel
1/4 tsp salt, optional
Combine dry ingredients.
Add 2 cups cold milk and 1-2 t. vanilla; mix well.
*Note: A secret of using instant clear jel is to mix it with the dry ingredients first before adding liquid; it’s less likely to clump. You can just shake it, or use a mixer, blender, stick blender.” from http://preparedness365.blogspot.com/2011/09/clear-jel.html
sold by amazon and by King Arthur’s – Instant clearjel
Thanks for that recipe!
I also found one and will keep both ideas – this one here and the other one, since they come out with different textures and flavours – haven’t tried either yet though:
http://www.foodiewithfamily.com/2013/01/21/homemade-no-cook-instant-pudding-mix-make-ahead-mondays/
Cheers and all enjoy their puddings 🙂
If your end product is going to be cooked (like adding to a cake recipe) then it doesn’t matter whether you use instant or cooked pudding. However, if you’re using the pudding for a cold application like a pastry cream filling, icing, or vanilla sauce (as is often done in German cooking) then you’d want it to be instant. Thanks for providing the recipe, I use Clearjel for pies and think it’s awesome! I never thought of using it for an instant pudding mix 😀
How dare you.
yeah! This is “Cook ‘n Serve, not instant. Ya ninny.
What is clear jel made of.
I was thinking the same thing. Not instant, but still nice to have the recipe for COOKED pudding.
Perfect! One should always have some at hand 🙂
What a great idea! I love this!!! This is so creative, I would never of thought of making instant pudding. Nice recipe!
I love vanilla pudding! Great idea!
I’m not going to lie, I use instant pudding mix a lot. But to have something homemade that is ready in the same amount of time is awesome! Great idea! 🙂
Thank you so much for this recipe! I live in the UK where I can’t get instant pudding like in the US. There are so many cake recipes that call for instant pudding and I just can’t make them. Now I can! Looking forward to the cake tomorrow and the chocolate version of the instant pudding in the future!
Surely, you can just buy Angel Delight?
Definitely going to make a big jar of this! Hmm, I wonder how you would make it butterscotch flavour.
use brown sugar instead of white and get butterscotch pudding
I am from the UK too and was looking for a substitute to replace the instant vanilla pudding. But now I am wondering where I can get powdered milk? Do you know of some place that sell that?
Hi Laura, King Arthur Flour sells powdered milk, but I don’t know if they ship to the UK.
Hi Laura you can find powder milk in Tesco.
Here in the UK the co-op and asda sell dried milk =) hope this helps
I’ve been trying to figure out why all the DIY pudding mixes have dried milk in them when you add fresh milk to them to make them. Especially since I can’t stand fat free instant powdered milk, which is all that I can find around here- I just can’t stand the taste. 🙁 There must be some way to do without the powdered stuff.
Try powdered coffee creamer. I use it in my cocoa mix and it gives a creamier taste/texture than powdered milk alone.
What a great idea! I like to know what is going into our bodies, too, so I love to make as many things as possible, too. I am so excited to make up a jar of this pudding. Thank you for sharing!
I think I’ll wait for the chooclate version which hopefully turns out!! So to clairfy, the vanilla bean pieces that are cut up stay in the jar the whole time???
Yep! It just continues to infuse the vanilla flavor.
so you sift them out when you are using the mix in something or cooking it as pudding?
I just leave them in the jar until I’m done with the mix. They’ll continue to infuse the pudding mix while in there. You don’t use them for the pudding, but they provide flavor.
Thanks for making me feel not so dumb! haha I thought I was the only one who didn’t understand this small part!
No, Kara, you weren’t the only one! I kept reading it thinking I missed something – straining, sifting…. Glad you asked!
I had the SAME question. Thanks for the clarification.
How long does the pudding mix keep for?
Awesome! There have been so many recipes that I’ve wanted to try – but don’t – because of the instant pudding factor. This solves it!
wow, this is really cool! I never thought of this as something you could make yourself, not sure why haha
This sounds so cool!! I’ve made many cakes but I’ve never made a cake that called for a box of instant pudding… Sounds interesting, but I’m definitely looking forward to seeing your version and I plan to try that out as soon as I get the chance!! Thank you for this post!
Thank you for this – will be trying it out for sure. I use vanilla pudding in several things that I make and I have a guilty conscience about using the packaged stuff.
Check us out: http://www.sistersplayinghouse.blogspot.com
This is amazing! I see so many dessert recipes that call for instant pudding mix and I always have to sadly pass them up because I’m so turned off by ingredients like that…but if I there’s a homemade version I don’t have to do that anymore! Thanks!
This is genius!! So many times I see a recipe that calls for just a little bit of pudding mix and I end up not making it because I don’t want to buy a box just to use a small portion then have it sit in my pantry. I need to make this asap then revisit all those recipes I pushed aside 🙂
Making your own pudding mix is a fine idea, but this is NOT instant pudding. If you have to cook it, it’s regular, cook and serve pudding. And you absolutely have to cook it with all the corn starch. It might not even work in a cake mix, since you aren’t incorporating enough moisture to counterbalance the starch. Sorry to be a wet blanket, but you can’t call this instant.
I agree it should read homemade cook and serve because there is a difference.
I agree…this looks exactly like my own recipe for Blanc Mange (a cooked pudding) but with some skim milk powder.
If you look at a box of Jell-O instant pudding mix, the first two ingredients that are listed are sugar and modified cornstarch. Using regular cornstarch, instead of modified, means that you DO have to cook it. However, this is probably fine for use in a baked product.
I use this in baked recipes calling for boxed instant pudding, exclusively. It works perfectly.
This is cool, it will make a nice gift to my friends!
This is got to taste wonderful when mixed up, especially with the vanilla beans in the mix! Looking forward to seeing the scratch cake you make with it.
Thank you so much! I too am on a quest to try to make everything from scratch, but I still have a few doctored mix recipes that I have been unable to duplicate. This will definitely help out!
I never even thought of making your own instant pudding mix. What a great idea!
Is there any way to make this vanilla pudding in the microwave? I love the idea of always having some instant pudding on hand, but only have a microwave to cook (college student).
Hi Winnie, I am not aware of a way to cook this in a microwave, unfortunately.
Any pudding can easily be converted to microwave. Just stir and continue cooking until thickened about 1 min intervals. Usually between 4 to 6 min…depending on wattage of microwave and size of batch.
Mix the milk and mix and microwave on high, stirring every two minutes, until the mixture comes to a full boil.
When I make cooked puddings in the microwave (which I do at least twice a week, I do love my warm pudding!), all I do is whisk together the dry ingredients, add the milk, whisk well and microwave on high for 2-4 minutes checking every minute or 2 minutes to see the consistency. It’s super easy!! I make my own no sugar-low fat pudding this way to stave off cravings for more indulgent fare midweek. 1/3 cup Splenda, 1/4 cup cornstarch, 1/2 tsp. salt, 2 cups of milk. After it’s cooked you can add your flavourings (or add cocoa with the dry ingredients).
Again, it’s super easy!
Thank you! As a diabetic, this is great!
I’m also becoming slightly obsessed with using as many homemade, from scratch ingredients as I can. The more I read ingredients lists from processed foods, the moreI want to avoid them. Ick!
This is a great recipe you’ve made.
Makes 5 batches – take the total volume/weight and divide by 5 and put 1/5 in each cake mix? I think rather than doing the vanilla bean, I might just put 1/2 teaspoon extra of vanilla extract into the cake mix.
I guess to make other flavors (butterscotch, etc), you could add extract flavorings to create them.
This is so awesome! I too love making everything possible from scratch. In this day and age it is so rare to find other people who are as dedicated to homemade goods without preservatives. It’s a great way to make treats kind of healthy, so you can enjoy them without any guilt. Thanks so much for sharing : )
You are so absolutely right about pudding mixes making the difference in some of these cake recipes! I’m like you and try to make things from scratch so I at least know how to pronounce the names of the ingredients. Vanilla pudding is definitely a must-have recipe. Thank you so much for providing this.
How cool! Never thought of making my own pudding mix. Great idea, and I can only imagine how much better it is than store bought!
Genius!! Thank you!
This is really great! I don’t buy pre-packaged food so this is really helpful! Thank you!
awesome! i’ve been on a pudding kick recently, making pudding pops now that the weather’s warming up. any suggestions on quantities and ingredients to make other flavors?
I am working on playing around with a few (chocolate first!) so stay tuned!
This is perfect. I am a huge fan of making things like this from scratch. There are so many unnecessary ingredients in the store-bought varieties! Thank you for this.
Brilliant! I love making the famous Bacardi rum cake recipe, which does call for a box of vanilla instant pudding. Good to know that I can make my own!
have you tried this? I too make a Barcardi rum cake recipe… calls for yellow cake mix and vanilla instant pudding… have made it for years. as i get more and more into healthy ingredients, I’m trying to do this homemade… so I want to try it with homemade cake mix and homemade instant pudding… wondering if it turned out good
This is such an awesome idea!! I’ve gotta make this!
I’ve never even knew you could make a homemade pudding mix! Love this idea!! Is there anyway to substitute vanilla bean paste for the vanilla bean in this recipe?
Hi Asiya, You can use 2 teaspoons of vanilla bean paste as a substitute for the 2 vanilla beans.
Thx for your response! When would I add the paste? It doesn’t seem right to add it to the dry mix.
I would add it to the dry mix, just be sure to use the back of a spoon or a fork to make sure it’s broken up and evenly distributed. If you prefer not to, then just stir the appropriate substitution into the prepared pudding.
Thank you! Will be giving this a try soon!
I too am concerned about processed food and what we consume. This is a great adaptation for regular, cooked pudding.
This is fantastic! I’ve been wondering how to wean myself off of my dependence on pudding mix. Looks like now I wont’ have to! And I don’t have to feel guilty about it. I’d love to try some different flavor variations of this…pistachio pudding anyone??
What is the ratio if I want to use the plain vanilla extract instead of the vanilla bean?
Hi Elaine, You would have to add the vanilla extract to the actual pudding, not the mix. I would probably do a 1/2 teaspoon per batch.
This is awesome! I can’t wait for the chocolate version.
My question is, is this really an instant where you can add it to recipes that call for instant pudding. I am wondering because you said you have to cook it. Doesn’t that mean it is a cook and serve, not an instant?
Hi Meaghan, I have used it in place of instant pudding mix for cake recipes, and have not had any issues at all; they turn out fantastic.
Thanks, I made the mix last night, may I say it takes not even 5 minutes?! And then I added the mix to M & M cookies. They turned out just fine! Thanks for the great recipe
Awesome to hear you already used it! Mmm cookies… !
I love this! I also prefer using homemade ingredients so it’s always great to find recipes like this one! Thanks!
Now you’re speaking my language. I’m always disappointed when I click on a recipe for a cake that sounds amazing only to find the directions telling me to take a box cake mix and add a box pudding mix. I’d so much rather get some flour, sugar, vanilla, etc., etc. Looking forward to the cake recipe!
How cool!! You do realize, you’ve just changed the foodie world for the better 😉 wooo-hoooo
I would never think that making your own pudding mix could be so simple! Thanks for sharing, I can’t wait to try.
I so love this!! Can’t wait to make some!
I love the idea of this. I would love a butterscotch version. My favorite.
Love this – now how can we make it CHOCOLATE? 😉
coca power add to as much as it looks the right color
So, add about 1/2 cup cocoa? Do we reduce any other measurement to compensate for it? Or add extra milk if making it into a pudding?
I’m planning on using it as a cake mix anyway.
Being in Aus, I don’t know where to get instant pudding from but it’s in so many cake recipes!!
I cant thank you enough for this recipe. This will come in handy when I make the Amish Friendship bread.
Great idea! Vanilla pudding is my favorite.
Vanilla pudding is one of my favorites. I hate doing anything from a box so this is perfect – totally starving artist friendly. Thanks for sharing!
Wait, how is this instant pudding if you have to cook it??
yay! was wondering what to make for my sister as a gift and…ta-dah! here it is! She makes and awesome banana pudding that this just may come in handy for. Thank you for coming to the rescue…AGAIN! 🙂
This is a simple and useful recipe for those who want to avoid boxed pudding mixes. Probably a whole lot cheaper too even with the added vanilla beans. Thanks!
Oh, wow! This is great! I always skip over recipes that call for pudding mix because the list of ingredients on the packets is just scary, but this is perfect! I’ll be making a batch this weekend. 🙂
This is awesome : ) I have a cake that my mother-in-law makes that I’m trying to make from scratch that calls for pudding mix – perfect timing. Thanks for sharing!
This is brilliant! Who knew you could make your OWN instant pudding mix?! Love the creativity and the “from scratch” touch! Well done!!!
A friend shared your link for this recipe with me today and I can’t wait to make this! EXCITED!
This is so clever and simple. Love this idea. Another post of yours I’m bookmarking.
I noticed that someone wanted to attempt to make frozen pudding pops; if you[re going to do that, you need to substitute modified cornstarch for the regular cornstarch in the mix. Modified cornstarch is usually found under the name Clear-jel or Thermoflo. The substitution is necessary because regular cornstarch will break down when frozen, causing water seepage as the pop melts, as well as a really unpleasant texture. There is also an instant cornstarch, which requires no heat. I don;t know if it would work to substitute that measure for measure in this mix, though. I think the proportions needed might be different.
Thanks so much for sharing this. We prefer to make things from scratch also, so this will be great!
Wow, so easy and so much tastier. This would be great to give as gifts, too, as the mix looks so wonderful in those mason jars.
Carolyn, you made this recipe? Ive looked thru all these comments and didnt come across one that actually tried it. Im concerned about the instant milk taste…
I personally don’t eat pudding often, but I LOVE that you took the time to create this from-scratch DIY version that can be STORED! What a fantastic idea… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it’s a pleasure to be following your creations…
Not instant!
Does this make a good pudding to serve just as is? Or is it a substitute for box pudding in cake recipes?
Hi Marianne, You can definitely use this to make pudding as-is. It’s great! You can also use it as a substitute for box pudding in cake recipes.
Holy cow! This is TOO COOL! I am so going to give this a try.
So there is not a way to make actual instant pudding?? You have this labeled as instant pudding but it has to be cooked. I have been googling and cant find any recipes that dont need to be cooked.
Take a look at previous comments. We’ve all argued the same thing. I agree it is NOT instant however, if you find modified cornstarch you can certainly make it instant!
You are brilliant! Here in China, when I can find instant (or regular, for that matter) pudding, it is usually $4-5 a box! I have so many recipes for cakes and dips that call for instant pudding, and I can get all of these ingredients easily. Yay!
I too, am unhappy with all of the chemicals in box mixes and I’m excited to try this! I noticed in your rum cake recipe, you substituted 1 cup of this mix for a 3.4 oz box of instant pudding mix. Should that conversion work for any recipe? I made a batch of the mix a little while ago and tomorrow night’s dessert is going to be fresh strawberries with vanilla pudding and homemade chocolate syrup. Thanks, Michelle! 🙂
Hi Rosanne, Yep, that conversion should work for any recipe that calls for boxed instant mix. If you are making plain pudding, just follow the instructions above. Enjoy your dessert tomorrow!
What a wonderful idea!
OMG! I love this DIY. Perfect for gifts.
Where did you get the jar??? It is so pretty! Please tell me 🙂
Hi Cindy, Those are ball canning jars; I got a pack of 12 at my local grocery store!
I really love this idea, I really do. The only thing that is hanging me up when I make the pudding is the color. Since there are no eggs, it’s white. Otherwise, it taste good. Any suggestions? I hate to add food coloring, then its not natural.
Hi Marianne, If you don’t want to use food coloring, I’m not aware of any way you can add color to the pudding without changing the flavor.
Try a tiny bit of tumeric, it is frequently used to add yellow color. If I remember right it gives mustard the yellow color. Adding too much could alter the flavor, so be careful. Saffron would also work – it is expensive but a tiny bit goes a long way. BTW, tumeric is a healthy spice to use. There may be other spices that coul be used.
UMM how about a cinnamon pudding!
also, palm sugar will give a caramel taste & color
LOve the blog. Love the photos. Great idea with the homemade instant pudding mix.
Am going to have to try this as I like making my own stuff too. One question–where do you get vanilla beans?
Hi Kathy, You can buy them at the grocery store where you find the vanilla extract and spices, or you can order them online at places like Amazon, King Arthur Flour, Penzeys, etc.
So if a recipe calls for 3.4 oz box of instant pudding, could this be used instead? And if so, how much? Would it be equal substitution?
Hi Lauren, Yes, you would use 1 cup of this mix in place of a 3.4 oz box of instant pudding.
Love the idea of having a pudding mix available all the time, however this isn’t instant as you don’t cook those. Also as one person mentioned you should add vanilla extract to the cake or mix it into your pudding right before cooking it on the stove, not use vanilla beans. Vanilla beans where I live are $17.00 for three,so I buy them online to make my own vanilla extract and get them for $18-$19.00 for 25, including shipping. I’m not sure how a non-instant pudding mix would do in the cake mix as I haven’t really experimented with those. Still great idea for keeping pudding mixes on hand. You could change them up by adding different flavorings, like banana extract for banana pudding or cocoa powder for chocolate pudding. Thanks for posting your recipe, it’s going into my keep file 🙂
What if you use chocolate milk to make the pudding, would that make chocolate
Pudding?
This is great! I have a recipe for Amish friendship bread but it calls for one large box of instant vanilla pudding mix. That doesn’t seem very Amish to me! I’m sure this will be a deliciously homemade substitute! Thanks so much!!! 🙂
Hi,
I can’t wait to try this for cakes as well as for making pudding. Do you have any idea how much cocoa powder you would add to make it chocolate? Would you have to modify the amounts of any of the other ingredients?
Teri
Hi Teri, I haven’t started playing around with the chocolate version yet, but as soon as I have it figured out I will definitely post it!
I can’t wait for the chocolate post! I’m continually checking back to your blog for it, but for now I’ll settle with the vanilla one!
I found a recipe at “good cheap was” blog that I switched a few things to make it chocolate pudding. Here’s the link http://goodcheapeats.com/2011/12/mint-chocolate-cream-parfaits/. I switched the peppermint extract for 1tsp of vanilla extract. You can leave the rest or make “dirt” with the Oreos etc.
Can’t wait to try this vanilla version.
here’s another chocolate pudding recipe for you to try out:http://satisfymysweettooth.com/2012/09/13/diy-instant-chocolate-pudding-mix-and-homemade-chocolate-pudding/#
Hi.. :o)
This looks like a good recipe for REGULAR pudding. Instant pudding, as the name implies–is instant; needs no cooking.
Yep, exactly what I thought. It’s just a mix-up of ingredients you could use for regular quick-mix (semi-cheat *lol) pudding. A good one, but not an instant one.
Well done nevertheless, however, I’m looking for an instant one like this one:
http://www.amazon.com/Dr-Oetker-Paradies-Creme-Vanille/dp/B003RG96YA
Oetker Paradies Creme
Either way – nice website 🙂
Hi there – Lovely website:)
Am wondering if you ever managed to tackle that cake into which you were going to add this pudding mix?
I’m trying (in vain so far; *sigh*) – to replicate from scratch a boxed-cake + pudding-mix combo that I made for my sister. I stupidly told her it was homemade and now she is begging for the recipe. Suppose I could tell her it’s top secret but that’d probably just make her more suspicious, lol.
Would love to know how your pudding-mix-in-the-cake turned out and where I might find your recipe?!
Hi Sarah, I used this mix in a homemade rum cake:https://www.browneyedbaker.com/2012/04/18/homemade-rum-cake-recipe/.
hi can i use vanilla extract instead of vanilla bean? thanks
Hi Michelle, could you please suggest some brand names for non fat dry milk. I live in Dubai and we have brands like nido, klim, rainbow for powdered milk but all of them are whole milk powders. will they work? I don’t know what to look for so a few names might help. Thanks.
Hi Sana, I actually have only ever found dry milk powder in the generic, or store, brand, and I’m not familiar with which brands are available in Dubai. I’m not sure how whole milk powder would be different from dry milk powder; it sounds like that would work.
Hi
I made this pudding mix and then followed the directions to make the pudding. After a couple minutes the pudding thickened just like you stated. I left the leftovers in an airtight container in the fridge and when I took them out the pudding hardened into a rubbery brick, it was uneatable. What went wrong? Can anyone advice me on how to stop this from happening again?
Thanks!
Hi Jen, this happened to me once. I cooked it too high, and a little bit too long. I think once it boils, it’s pretty much done.
You don’t cook ‘instant’ pudding. This is not a recipe for instant pudding. This is a recipe for cook pudding. 🙁
I said the same thing.
YES!!!! Now I can make my family’s fav Oreo Salad dessert!! I’ve stopped making it ever since I read the instant vanilla pudding ingredients, yuck. I couldn’t even bring myself to make it on holidays. Now we can!!! Wahoo! Mahalos!!
Hi Marlas! Did you ever make your dessert with this pudding mix? I’m looking at adding it to a cold pie, but everyone is talking about adding it to a cake. I’m not heating it, and I assumed your dessert was cold as well so I wanted to see what your result was with not heating it. Thanks!
I’m soooooooo happy to find this, I’ve been experimenting on baking and it always call out for instant vanilla pudding and I hated it!
I would love to ask if you have a recipe for the Duncan Hines Classic White Cake or White Cake mix! I will love you forever!
I don’t have a white cake mix, but I do have a yellow cake mix! https://www.browneyedbaker.com/2012/08/28/diy-homemade-yellow-cake-batter-mix/
Elleah – I am tinkering with white cake too. I made one tonight that was good and I would happily serve it, but I feel like it would benefit from a pudding in the mix kind of thing (hence me perusing this site). For slightly more than a box size, it would be (I use all organic ingredients):
2.5 cups all purpose flour
1/T baking soda
1 stick of butter, softened (if using salted, add 1/4 tsp salt to the dry ingredients)
1 cup sugar
1T vanilla extract
2 eggs, room temp
1/2 cup buttermilk, room temp
1 cup lukewarm water
Sift or whisk dry ingredients and set aside. Cream butter and sugar. Add eggs and vanilla and mix to combine. Add flour mixture to butter mixture, alternating with buttermilk and water, starting and ending with flour. Bake at 350. 18 mins for cupcakes, 25 – 35 for cakes, depending on size of the pan.
This is what I made tonight. Am thinking of adding 1 cup of this pudding mix to this and maybe decreasing the flour a tad and trying it again.
HTH!
Ah! 1/2 T of baking soda…no edit button. Sorry! 🙂
Michelle this is great…can you come up with a homemade Angel food cake?
I came accross the aunt bettys 123 cake snack..mix two boxes of cake mix one angel and the other Chocolate..then take 3 TBS dry mix with 2Tbs water or coffee an cook 1Min in microwave…Wow what a quick treat all my friends love it.
Any luck with the chocolate pudding? Also how long of a shelf life would you estimate for this? I like to date my stuff (I’m a little OCD) and was wondering how long before it becomes stale.
Hi Cristina, I haven’t made it yet. As for shelf life, I’d say 6 to 12 months – as long as your dry ingredients are good for, which is a pretty long time.
Me too like doing stuff from scratch, that what am looking for. Thanks a lot. By the way am new to your space
Thanks
Did you ever create a chocolate version? Chocolate is my favorite.
I did not yet. I need to work on that!
I used this (7 tbsp.) in my rum cake this weekend as I could not locate the Jello brand in the grocery. I will NEVER use store bought instant pudding mix again!! My cake was moist and delicious! Tonnes of compliments. Thanks for saving Father’s day.
I have recipe that calls for lemon pudding mix…..any suggestion on how to make this lemon flavored instead of vanilla???
Hi Val, I would rub some lemon zest into the mixture and omit the vanilla bean. The amount would be dependent on how strong of a lemon scent you’d like.
When cooking simple syrups, I use long strands of lemon peel instead of vanilla beans. That way you get the lemon flavor, but still have a smooth and creamy pudding. I think the same method could be used here as well.
Can your instant pudding mix be added dry to whipping cream since it has constarch in it? recipe calls for adding instant dry folded into beaten whipped cream. do not want to use artificial/preservative filled brand from grocery.
Hi Carol, I think you could do that. Let me know how it turns out.
I was very disappointed with this recipe; as my pudding did not thicken.
Sounds like a great recipe. I’ve been looking for a homemade pudding recipe as my daughter has many food allergies so the boxed kind is off limits for us.
I didn’t get through all the comments so maybe this was already asked and answered but can the cornstarch be substituted with anything else? My daughter is allergic to corn? Thanks in advance.
Hi Lisa, You might be able to try something like ground instant tapioca, which is a natural thickener.
I tried this recipe and loved it. We’ve been craving coconut pudding so I just added shaved coconut to the pudding after it had boiled, and cool a little. I stirred in the amount that looked right, and then omitted the vanilla and added coconut extract until it tasted right. I would not add any extracts until the pudding has boiled and cooled a bit–it seems to burn off the flavor. But honestly, we loved it and can’t wait to try other flavors. Thank you for the idea <3 <3 <3
this is not instant. you have to cook this and instant is non cooking.
LOL, I didn’t even see your post when I posted mine. I think putting clear gelatin powder in the mix would make it instant.
It’s not instant if you have to cook it.
Thank you for that. Sourcing instant pudding in the UK can be a bit hit and miss! Now I can have rum cake whenever I want (everyday 🙂 )
I know this post is old, but I’ve had it bookmarked on pinterest for what seems like ever. I finally made it today and I have to say WOW it’s phenomenal!!! I’ll never buy vanilla pudding mix again. Thanks so much for sharing!!!!!
This recipe looks great for making vanilla pudding and easy enough to make organic; however, I do not see that it can be considered instant, as the mix requires cooking. This is significant for something like a whiskey cake that is made in a spring-form pan–instant allows the cake batter to thicken enough to not leak through and teeny-tiny spaces in the pan. Using a pudding that requires cooking does not thicken the batter enough. The texture of the cake will be fine, so beware if the directions call for a springform [bundt] cake pan.
Can I replace the cornstarch with another kind of starch, and if so, what? I’m allergic to corn and it’s EVERYWHERE 🙁
Hi Michelle, While I’m not familiar with corn substitutes, I imagine another type of starch would work – maybe a potato or rice starch?
Thank you for posting this homemade vanilla pudding recipe,. I have a recipe for a layered pineapple cream cheese dessert that calls for vanilla pudding which I cannot always find easily in Trinidad & Tobago.
I will definitely be trying your rum cake as well as I have been looking for a recipe from scratch.
Giz
Was the chocolate version of this recipe ever born?? I can’t find it…
Hi Jen, It has not, yet.
Thank you! Any suggestions for how to make candy cane pudding mix? Jello brand had one out last year and they discontinued it but would love to make some recipes with it. Open to suggestions…
Hi Rejena, How about adding crushed up candy canes to the mixture? Use a food processor or put them in a ziploc bag and use a rolling pin to crush them into a powder.
I am lactose intolerance, and thus often avoid recipe that contain vanilla pudding (or use almond meal as substitute). I am glad to find this recipe. I just wonder if I can make it with soy milk powder.
simply you are amazing ……i`m addicted to DIYs thanks for sharing this lovely recipe :*
can i use this in a cinnamon roll recipe that calls for “1/2 (3.4 ounce) package instant vanilla pudding mix”??
http://allrecipes.com/recipe/cinnamon-rolls-iii/detail.aspx?src=VD_Summary
thank you very much!
Hi Joyce, Yes, definitely!
and why do you use non fat? an i use whole fat?
Hi Joyce, Most of the recipes I saw for this used non-fat milk powder; it is the most widely available. I think you could use whole fat without an issue, but I haven’t tried it.
i tried this recipe but not to make pudding… tried it with cake recipe that calls for instant pudding mix. I did substitute the corn starch and used 1/2 tapioca starch and 1/2 arrowroot. I’m not sure if that was my error or the amount i used. Can you tell me how much of this recipe for a small box of instant pudding mix? think maybe I used too much. I used 1/4 of this recipe. but my cake got very dense and way less moist than it usually gets. (i also used a homemade recipe for yellow cake mix rather than a boxed cake mix too, so my problem could’ve been with that too) thoughts?
Hi Kathy, With all of the different substitutions, it would be very difficult to nail down what might have caused your cake not to turn out. A small box of pudding mix 3.4 ounces. I have not weighed this out to see how many “packages” of that size would be in this recipe.
I just made this – and since I do not have vanilla beans, I just added a tsp. of lemon extract to the pot, and YUM!
Can I use Vanilla Bean POWDER instead of whole beans that stay in the jar? How much powder would I use? (My daughter is just learning to cook/bake and I don’t want to risk a ruined dish (she is quite sensitive) if I forget to tell her not to use the beans/shells.)
Hi Regina, I am not familiar with vanilla bean powder (only use extract, paste or whole beans). It sounds like something you could use, but I am not sure how much. I would check the jar to see if it has a conversion – one vanilla bean is equivalent to about 2 teaspoons of vanilla extract.
Hi Michelle,
I apologize if this question was answered above but I didn’t see it as I was scrolling through the comments. I was wondering if this can be used in place of boxed instant pudding in cake and cookie recipes. I know that it isn’t technically “instant” so I wasn’t sure if it would work the same in a recipe.
Thanks,
Teri
Hi Teri, Yes! I actually use it in my homemade rum cake.
I have been wanting to try the rum cake recipe. Unfortunately, I can’t get non fat dry milk. Can I substitute skimmed milk powder instead? Will this work just as well?
Hi Marie, I think that would work just fine.
Thanks!
i have a question, could i use vanilla sugar instead? its hard to find vanilla beans where i live and if i do find…they would be quite expensive!
thank you! and i cant wait to try them!
Hi Christine, Yes, definitely!
I appreciate your thoughts on getting rid of processed ingredients however GMO ingredients are just as bad and if you aren’t using organic corn starch this is a recipe for disaster as corn starch is one of the absolute WORST ingredients you can use
Hi, I just made a batch of the pudding from this mix, and the flavor was perfect, but it got very lumpy as it cooled. Any ideas on how I can prevent this next time? Thanks!
I wonder if anyone has made a sugar free version of this and if so what’s the sweetner measurement? I’d love to make up a jar or 2 of this ahead of time before I have gastric bypass surgery since pudding is in the postop diet. Ideas anyone?
TIA
Tricia
Hi, I got a silly question to ask. Is it the milk powder for baking or the kind that we can mix with water to drink?
Hi Linda, It’s the same thing, there isn’t a special version for baking.
Thanks so much! I can’t wait to try this out!!
I was wondering ! I need to use a box of strawberry instant pudding in a cake recipe which I can’t find. What other flavor will go with the strawberry cake mix. Maybe vanilla or French vanilla any suggest would really be appreciated.
Debbie
Its seems great *excited*
but i dnt have vanilla beans….can i use the normal vanilla??
I would not add liquid vanilla to this mixture, but you can add vanilla extract to the prepared pudding as soon as it comes off the stove.
You are a genius! This will save me tons of time 🙂
Have any idea how to make strawberry pudding mix from scratch?
I do not, I’ve actually never even heard of strawberry pudding!
But….but…this isn’t INSTANT pudding–just plain old cooked cornstarch pudding!
Thanks for this! I am doing the same and using up packaged mixes and replacing them with my DIY version to allow me to make scratch recipes that cal for mixes as addins. Can’t wait to see what you do with the mix and how I can use them too. Thanks!!
I have downloaded a copy of a pistachio pudding cake that asks for a packet of pisachio instant pudding. I have searched and see it’s a Jell-o dessert which I am unable to get in Western Australia. How would I convert this recipe to make it suit the recipe http://myincrediblerecipes.com/homemade-pistachio-cake-with-whipped-cream-pistachio-frosting/
Pls send reply to my email incase I lose your site
Corallie
I see that u said that 1 cup of this mix is equivalent to one 3.4oz box pudding mix. but i measured 3.4oz box mix before and it was way less than one cup. and wouldn’t my batter be more if i used this instead of the 3.4oz box since it don’t measured a cup?
Hi Michelle,
This recipe got me out of trouble many times. I live in Europe, Greece so I find this very useful when I want to adapt american cake recipes that call for Instant Vanilla Pudding Mix.
I love you, although you din’t mention one of the best reasons to avoid instant pudding mix. Dessert shouldn’t have an awful chemical taste. So many recipes require instant flavored pudding mix, including a copycat for Nothing Bundt Cake’s Dark Chocolate and White Chocolate with Raspberry Filling Bundt Cakes. Thank you so much; now I can make them both.
This sounds great but… if you are a from-scratch person then be fair to people in rural places where from-scratch is sorta the way things are done because of access to prepackaged stuff is limited. The local cashier didn’t recognize a zucchini. 🙁 So. Vanilla beans??? Seriously? I would need to drive four hours to find those. Please give alternates for things that are not common in places that don’t have frou frou stores. What can I use instead of vanilla bean?
Hi Sammie, My apologies, but I lived in a rural area for most of my life and even the small grocery store there carried little bottles of vanilla beans. It is by no means something that is only carried in “frou frou” stores. In the event that your store does not, then you can always order them online.
Hello. I’ve made cookies with this recipe and they taste really really good. 🙂 I don’t if this sounds dumb or what, but I’ve always cooked the pudding first then just estimate on how it would equal to 3 tbs of dry pudding mix because I think adding milk affects the taste. So I was just wondering if it’s worth the trouble or not? And if I do have to cook it first, how much does for it to equal 3 tbs of dry pudding? Thanks so much for this recipe. 🙂
Hi Andy, I’m not quite sure I follow the question? If a recipe calls for pudding MIX, then you should not actually make the pudding, you should just use the dry mix.
Hi there, isn’t instant pudding a powder that you don’t have to cook? Would you be able to come up with something you don’t have to put on the stove? Or is it possible to just refrigerate your version only, after you’ve combined everything together?
Thank you
Silvana
What is an alternative to using the Vanilla Beans?
You could use vanilla bean paste.
Any chance there is a sub/alternate to the corn starch? I have been looking every for a powdered pudding recipe- but I have an allergy to corn. Thanks!!
Hi Elise, You might want to try something like arrowroot powder or tapioca starch.
When you say vanilla pudding mix, do you mean custard?
Hi Lorna, No, the powder mix that you use to make pudding.
I’m curious which cake recipe the vanilla pudding recipe is used with. Thanks for the wonderful website and recipes. K
I did not see this question asked: This recipe-is it equivalent to one small package of the Jello Instant Pudding? I have a cake recipe that calls for the small package and I am not sure I am to use this whole recipe in that or only a portion? If only a portion, how much to equal the small package of Jello Instant Pudding mix?
Hi Vicki, I’m not sure how many ounces a small package is, but 1 cup of this homemade mix is equivalent to a 3.4-ounce package of pudding mix. Hope that helps!
I was looking at your DIY instant pudding recipe… I too like things from scratch but I am not very inventive in the kitchen. I have a fruit salad that I love but it uses a box of instant cheesecake flavored pudding, what do think would happen if you put a box of cream cheese in your pudding mix while cooking? Would it be cheesecake pudding? I can’t find a cheesecake pudding recipe any where.
Hi Jacalyn, I have not tried to do that so I’m not sure how it would turn out. If you give it a try, let me know how it works!
How long can I store this for? And where can I store it
Hi Esther, Store in a cool, dry place in an airtight container for up to 6 months.
Thank you so much for posting this. I have been looking for a recipe for this for so long. And I wasn’t clever enough to figure it out. God bless.
Hi – I bought whole organic dry milk powder by mistake instead of non-fat – will it work? Will it perform or taste differently in a recipe, I am using this as part of the classic homemade rum cake recipe. I would think you’d want pudding to be rich, and that you’d want the fat in this – this recipe currently has no fat. Any comments from users on this?
Hi Kimberly, I haven’t tried using whole, but I think it would be worth giving it a try.
Would this be a good substitute for the instant vanilla pudding in your pumpkin gingerbread trifle recipe?
Hi Leah, Yes, definitely!
Hello, I have a Pound Cake recipe that calls for 1 package of Jello Vanilla Instant Pudding Mix… Not the Cook N Serve version…
Would I need to add Instant Clear Jel to your recipe to make a homemade version of the Jello mix?
Thanks!
Hi Star, No, you do not need to add any instant clear gel.
No powdered milk necessary. This is not an instant pudding. I can’t use dairy so I omitted that and it should work fine, except I will use less because of the difference in volume. Maybe a non dairy version would be more adaptable for everyone.
This is super! Can this same mix be made dairy or lactose free and gluten free?
Hi Betty, Hmmm I’m not sure! I haven’t tried playing around with any of those options.
Can I use vanilla powder instead of vanilla beans?
Hi Marilyn, Sure!
For those of you wanting a chocolate version all I do is add squares of high quality 70% dark chocolate to the mix whilst making. Add as little or as much as you like though I recommend you start with a small amount 1st to avoid it being too rich. Cocoa works well also. Start with a tbsp and then if you want it more chocolately then try more next time.
Don’t be afraid to experiment it is sooooo easy.
Thank you so much for posting this! I’m making a vanilla fruit salad for my best friend’s birthday and the recipe calls for a box of instant vanilla pudding mix, but then I looked at the ingredients on the back of the pudding box and yikes!!!! I would feel so guilty serving all of those dyes. This recipe is so much healthier! Thank you so much!!
Fantastic!
Hi,
So apparently I didn’t read carefully enough and I did think it was Instant pudding.Any idea how much sure gel I should add to your recipe as I have already mixed it together. ( still dry in a jar) ? I make a type of frosting that calls for 1 pkg of Dream Whip and 1 package of instant pudding with 2 cups of cold milk. I really don’t like the yellow coloring and fake flavor of the packaged pudding so I was thrilled to find a substitute. I apologize if this question has already been asked and answered.
Hi Janet, I haven’t tried using SureJell, so I couldn’t give an amount, but if you play around with it, please stop back and share your results!
Hi! I am looking forward to trying this – especially since I have to watch my sodium intake and instant pudding is high in sodium. I saw you have salt in this recipe, can it be eliminated? A teaspoon in 2 and a half cups of mix may not be too bad. Do you have an estimation of how much sodium is in this recipe?
Thanks!
Hi Heather, I am unsure of the actual sodium amount, but you could cut down on the salt – it does help to balance the sweetness, so I would recommend doing a little pinch and not eliminating entirely.
Also, is there a way to create instant banana pudding with this recipe? My guess is to add mashed bananas after the pudding is already made? Would crushing dried bananas in a food processor work?
Hi Heather, I’ve never experimented with banana! Crushing dried bananas might be a great solution… I’m not sure how they’d reconstitute, but certainly worth a try!
Hi I am making Magnolia bakery’s famous banana pudding, and the recipe requires instant vanilla mix. You have to beat condensed milk with water until well combined and then add the pudding mix and beat well. Then the mixture has to be refridgerated overnight so that the pudding will set. I was wondering if the pudding will set with your instant mix recipe? I am nervous that the pudding will not set since your recipe requires it to be cooked–will the recipe still work with your mix? I love making everything homemade so I hope I can use your recipe as a substitute for the jell-o instant mix! Thank you
I would be hesitant to encourage you to use it since it does need to be cooked 🙁
I just discovered Pure Vanilla Powder that can be used as a substitute for vanilla beans and vanilla extract, BUT I’m not sure how much to use. Have you ever used pure vanilla powder in your instant pudding recipe?
Hi Amanda, What a great find! I have never used vanilla powder. I would check the packaging or the manufacturer’s website to see if they have conversions.
Hi!
I know there have been a lot of posts about recipes requiring instant pudding so I apologize for another. I looked at the ingredients on the box of jello pudding and there is no dry milk. Do you think if this was eliminated from the ingredients, it would matter? My recipe is for dough so I don’t need to make pudding, but the recipe says to mix the pudding with 2 cups of milk and add the rest of the ingredients to form the dough. Just didn’t know if the dry milk would change anything since I’m not making cake. Also, how much vanilla extract can I use as a substitute? 1 tsp? Thanks so much!!
Hi Tara, I would not omit the dry milk given what you’re planning to do with it. As for vanilla extract, anywhere from 1 teaspoon to 1 tablespoon depending on your personal taste preferences.
Thank you for this wonderful recipe! This post is quite old & I’ve tried to search thru as much as I could to see had my question been answered. My mother makes German Chocolate Cakes from scratch. She has used the “Bakers Chocolate” German Chocolate Cake recipe far as long as I can remember. The cake is on the lighter side with a bit of density. It is a nice moist cake, but wonder if it could be even more moist like that of a box cake. I would also like to brown the butter (refrigerate until solid and then leave out to soften as I would regular butter) in addition to adding the homemade instant pudding to the dry mixture. Finally… my questions are the following: 1.) Should I reduce the flour by the same amount of instant pudding I am adding to the dry mixture to avoid a lack of moisture? 2.) Should I add more moisture to offset the dry instant pudding? The cake uses butter and buttermilk for moisture. If the latter is how I should proceed, how do I know how much more moisture (butter or buttermilk) I should add to balance the instant pudding I’ve added?
WAS SO HAPPY TO SEE THE RECIPE FOR INSTANT PUDDING. WONDERING IF I COULD
MAKE IT SUGAR FREE? IF SO, WHAT SWEETENER WHEN YOU SUGGEST? AND, COULD I MAKE THE INSTANT PISTACHIO MIX? WE LOVE THAT. HOW WOULD I MAKE IT “GREEN” IN COLOR? THANKS SO MUCH.
PAM
Hi Pam, I don’t use any artificial sweeteners, so I’m not sure which would work best. For pistachio – you might want to see if you can find a powdered food coloring.
Were you ever able to work out a chocolate pudding mix similar to your vanilla mix? I have looked thru the homemade pudding recipes here, but would love to have a bulk mix recipe for chocolate, too. I take it that just adding cocoa to the vanilla pudding mix just does not work out.
I am so glad I ran across your recipes on pinterest and have fallen in love with your webpage. I am ready to start conversions to homemade mixes and find your ideas very welcome. thanks.
So happy you’ve found your way here! I haven’t done a chocolate version yet; I need to work on it ASAP!
The 2 cups of milk, mixed with 1/2 of the pudding mix, will serve how many ?
If you have to cook it it’s not instant pudding.
Technically, it’s not “instant” because “instant pudding” is mixed with milk and placed in the fridge to set. This is “cook-and-serve,” but I don’t really care, because it saves me money over any “no-sugar-added cook-and-serve” available (chocolate and vanilla) at the supermarket, and I can make any flavor I want!
Hello, thanks for the recipe it saved me a lot!
How long would the dry ingredients stay in a cool dry place? I’ve made mine a couple of months ago, is it still safe to use?
Thanks again.
Hi Nora, It should still be fine; I’d say 6 months!
I didn’t read all 278 comments on your blog so I don’t know if this issue was addressed. This is in regards to Melanee’s recipe for a no-cook version of DIY Instant Vanilla Pudding Mix, in which she uses Instant Clear Jel. Like you, I prefer to cook from scratch to avoid using processed foods and the “extra” ingredients that go into them. So I did a little research on Instant Clear Jel.
Ingredion website states that the ingredient in Instant Clearjel is modified food starch.
Modified starch on the Wikipedia website gave me an eyeopener (this is in addition to other information):
“Modified starch, also called starch derivatives, are prepared by physically, enzymatically or chemically treating
native starch to change its properties. Modified starches are used in practically all starch applications, such as food
products as a thickening agent, stabilizer or emulsifier, in pharmaceuticals as a disintegrant, as a binder in coated
paper.”
Modification methods include using hydrochloric acid, sodium or potassium hydroxide, hydrogen peroxide, etc.
Food & Water Watch website brings attention to the fact that 93% of corn is genetically modified organisms (GMO). Organic cornstarch might be preferable.
Be sure to check out “Modified Starch” on Wikipedia.
Susie