Until this week, it was a mystery to me how someone would make pudding without using a pudding mix. That changed when my friend Alaina Riewerts introduced me to her tried-and-true recipe for Vanilla Cream Pudding.

Using just a microwave and ingredients that I always have on hand, I created a dessert so rich and flavorful, it instantly earned a spot in my recipe collection.

This pudding is thicker, creamier and far more indulgent than any pudding mix could offer. The velvety texture and deep vanilla flavor make every spoonful something to savor. Alaina shared that this pudding is best served warm on a cold day, and for an extra treat, she suggests pairing it with sliced bananas.

What’s fun is the history behind this recipe. It originally came with the Amana Radarange microwave in the 1970s. While that original microwave didn’t last, the cookbook is still used today. She shared that when you open this cookbook, it knows where to fall to reach this favorite recipe.

With just a handful of simple ingredients, you can create a delightful treat that’s sure to brighten anyone’s day. From Alaina’s kitchen to yours — enjoy!

Vanilla Cream Pudding

Yield: 4 Servings

Ingredients:

• 2 c. milk
• 1/4 c. cornstarch
• 2/3 c. sugar
• 1/2 t. salt
• 2 eggs, slightly beaten
• 3 T. butter
• 1 t. vanilla

1. Place milk in a 1-1/2 quart bowl or casserole dish. Cook in the microwave on medium-high (level 8) for 4-5 minutes, or until heated through.
2. Whisk cornstarch into the warm milk until dissolved. Add sugar and salt, whisking until smooth. Microwave on medium-high (level 8) for 3 minutes, stirring halfway through.
3. Gradually beat half of the hot mixture into the eggs, then return the egg mixture to the bowl. Microwave on medium-high (level 8) for 1-3 minutes, or until the pudding begins to boil.
4. Stir in butter and vanilla, whisking until smooth. Pour into serving dishes and enjoy warm or chilled.