Gluten-free pudding is one of the easiest and most delicious homemade treats. And lets be honest, homemade is almost always better than anything store bought, right?This homemade gluten-free pudding is so incredible that once you taste it, you will never go back to the store-bought boxed stuff.
I love to use our homemade gluten-free pudding as a base for lots of incredible desserts. Especially this perfect-for-fall, maple pumpkin pudding parfaits. The BEST dessert to serve it in though is my mom’s famous, gluten-free banana black bottom pie…it is almost too incredible for words!
It’s also great to have some art fun with the kids by doing pudding painting. It’s sure to be a memorable experience that they will relish in because you are actually encouraging them to play with their food!
Little ones especially love getting messy. You as the parent don’t have to worry, because it is safe and delicious for them to eat their craft supplies. Win-win!
I use this pudding to make all of my cream pies on Thanksgiving. From coconut cream to banana cream, it works great! I will simply swap out the vanilla extract for coconut extract or banana extract to give it more of the flavor I am looking for in each individual pie.
If you are here and happen to be dairy-free, don’t fret. My friend Erin from Meaningful Eats has a delicious dairy-free banana cream pie recipe that you are going to swoon over!While this gluten-free pudding is fantastic in cream pies and cream delight, it is also lovely to serve all on it’s own like we did here. I love to top it with fresh, edible flowers.
I also make sure the serving dishes are dainty. Small dishes like this are great for serving guests individually. Because let’s face it, nobody wants to share a bowl of pudding.
This recipe is just a starter. Get creative and try other flavors. Chocolate, hazelnut or even pistachio would work great! Leave the pudding as is or top it with some homemade whipped cream. Fruit would also be a great topper.
- 3 C whole milk
- 3 C whipping cream
- 3 T. butter
- 1 1/3 C sugar, divided
- 6 egg yolks
- 1/2 C cornstarch
- 1 tsp. gluten-free vanilla extract
- Place milk, cream, 1 C sugar and butter in a heavy saucepan or double boiler
- Cook until butter is melted and milk is slightly scalded
- Whisk together egg yolks and 1/3 C sugar
- Slowly add this mixture to the hot milk mixture, whisking lightly
- Continue cooking for 10-15 minutes on a low heat until mixture starts to thicken a bit
- Mix reserved milk and cornstarch together
- Add to hot milk mixture, whisking constantly
- Intermittently whisk mixture & continue to cook for the next 5-10 minutes
If you like this recipe, be sure to check out these which are perfect for using your homemade pudding!
*This post was originally published October 16, 2009 with no photo or anything. My family has been making this delicious homemade pudding since I was a little girl.