Nilla Puddin

A Flavor Fave Ready to ParTAYE

Some of my fondest food memories are those simple, scratch desserts mom made. It was her final dish of love that sent us off into the night.

Vanilla pudding offers a canvas for adornment; fresh fruit, jams, fountain sauces, crushed cookies—so much love on a vanilla pillow!

Topped with Golden Kiwi, Yogurt, and Walnuts
With Yogurt, Star Fuit, and Walnuts

And malted milk powder brings extra joy and remembrance!


  • sugar – ⅓ cup
  • cornstarch – 4 TBS
  • agar – 1/2 tsp [or gelatin]
  • malted milk powder – 3 TBS [opt., find at supermarket]
  • salt – ⅛ tsp
  • yolks – 2 large
  • milk – 2-¼ cups, whole or thick plant based milk
  • butter – 1 TBS
  • vanilla – 1½ tsp
Find at most supermarkets


  1. In a medium pot combine the sugar, cornstarch, agar, salt, yolks, and malted milk powder [if using]
  2. Add 1/4 cup of the milk and whisk into dry mix to dissolve; then add remaining milk
  3. Cook over medium low heat and stir occasionally until bubbling, then maintain a gentle simmer for a minute
  4. Remove from heat and add butter, and vanilla
  5. Cool to room temperature, then chill
With Sweetened Strawberries, Greek Yogurt, and Walnuts

Eggnilla Puddin with Banana, Nutmeg, and Walnuts [a hint of eggnog]

Topped with Banana, Nutmeg, and Walnuts This combo is a show stopper – Recipe by B. Hettig

Recipe adapted

3 thoughts on “Nilla Puddin

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