A wholesome, natural alternative to store-bought puddings and pudding mixes. Filled with the sweet vanilla bean flavor that everyone loves.

  • 1/3 cup cane sugar
  • 2 tablespoons plus 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup half & half, divided
  • 1 cup whole milk
  • 1 Rodelle Vanilla Bean, split and scraped, reserve the bean pod
  1. Mix the sugar, cornstarch and salt in a heavy saucepan.
  2. Gradually stir in 1/3 cup half & half to make a smooth, runny paste.
  3. Whisk in the milk and remaining 2/3 cup half & half. Add the vanilla bean pod.
  4. Stir constantly over medium heat until the mixture begins to thicken.
  5. Remove the bean pod and add the scraped vanilla bean seeds.
  6. Reduce the heat to low, stirring briskly, bring the pudding to a simmer and cook for one minute.
  7. Let cool for a few minutes, then pour into four 1-cup lunch box containers with lids, or serving dishes of choice.
  8. Refrigerate for at least 2 hours before serving.
  9. Will keep refrigerated for 3-4 days.

Try our Butterscotch Pudding recipe too - it packs easily into take-away containers for lunch boxes or individual treats! Looking for something different? We have a wonderful healthy chocolate avocado pudding, almond and cranberry rice pudding, and even a Vanilla Bean Apple Bread Pudding that will knock your socks off!