If you have kids, this is a staple you need in a mason jar! Vanilla pudding mix will keep for a year, or more, if stored tightly sealed, and is easy to make, even on a camp stove or open fire.
Homemade Vanilla Pudding Mix
1¼ cups dry milk
1¼ cups cornstarch
1½ cups + 2 Tbsp granulated sugar
¼ tsp ground nutmeg
¼ tsp fine sea salt
2 tsp Ground Madagascar Vanilla Beans, divided
Combine all the dry ingredients and store in an airtight container, preferably a mason jar.
Add ½ cup dry mix to a small saucepan.
Add 2 cups water and whisk until blended.
Bring to a boil, reduce heat and simmer while stirring constantly until thickened.
Remove from heat and whisk in an additional ½ teaspoon of pure ground vanilla bean or extract, if desired, for a richer vanilla taste.
Pour into dessert dishes, chill in refrigerator for a few hours, and serve. If cooking outside, chill carefully tightly covered in a creek or snow bank.
2 to 4 servings per batch.
Makes about 4 batches of pudding mix.
This recipe can also be made with dry coconut milk, rice, or soy milk powder, for a vegan version. Other favorite thickeners can be used, such as arrowroot.
For a richer pudding, add 1 Tablespoon butter after removing from heat.