Vanilla Cinnamon Pudding from WeeliciousPin

Coming up with simple snack recipes is something of an obsession for me. I often find myself thinking about what I can offer my kids after school that is healthy, but still feels like a treat for them. My seemingly never ending musings on the subject ultimately inspired my monthly “Snack Mom” column in Parents Magazine.

I made vanilla pudding out of a box for years until I realized a) what was in most boxed brands and b) just how simple it is to make homemade. After years of playing around with my recipe I ended up with this luscious version made with vanilla and cinnamon. I promise that it will totally knock your socks off.

By the way, have you ever watched how people eat pudding? Everyone seems to have their own creative way of going about it. My kids certainly do. While Kenya tends to just shovel his in, Chloe takes dainty bites, managing to stretch one bowl into a 20-minute spoon-licking experience.

The best part about this recipe is that I can fill a bunch of ramekins to the brim with pudding and keep them covered in the fridge for days to have on hand for a last minute snack.

Vanilla Cinnamon Pudding from WeeliciousPin

Vanilla Cinnamon Pudding from WeeliciousPin

Creamy Vanilla Cinnamon Pudding

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Servings: 1/2 cup
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1/4 cup sugar
  • 3 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 cups low fat milk
  • 1 teaspoon vanilla extract


  • In a saucepan over medium heat, whisk together the sugar, cornstarch, cinnamon and salt. Gradually whisk in the milk. Cook for 5 minutes, stirring constantly. The milk will foam and thicken slightly.
  • Remove from heat and stir in the vanilla.
  • Pour into individual serving bowls, and chill at least 30 minutes.
  • Note: To prevent a skin from forming place parchment paper or plastic wrap directly on top of the pudding so it is touching the surface.


Calories: 120kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Cholesterol: 5mg | Sodium: 350mg | Sugar: 19g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Prefer my recipe, rich and custardy
    Basic rule
    1 cup milk
    1 egg
    2 tsp cornstarch
    2 tsp sugar
    flavorings to taste.
    beat w/ immersion blender

    try to simmer, not boil or use a double boiler

  2. Hi, I’m writing on behalf of Child magazine. We have a tie up with Parents magazine, and are based in India. I’d like to invite you to contribute some baby food recipes (for under ones) along with high res images. We will give you a byline and mention your website in the upcoming issue. Please do let me know at the earliest if you’re interested. Thanks! I can be conacted at (+91/9810662867)

  3. Used to calling this Blancmonge when I was a kid. I used to layer it with Jello and or fruit in a tall glass

  4. I haven’t tested that, but it should work out. It might not get quite as thick as whole milk. Let me know if you try it and how it works out!

  5. […] Best Click: All eyes on that Creamy Vanilla Cinnamon Pudding!  […]

  6. This was really good! I enjoyed it, and my 16-month old kept asking me for more….Hooray! I didn’t have the heat up high enough on the stove at first, so it wasn’t thickening. The stove really does need to be on “medium” heat, not a couple clicks below “medium!” Once I increased the heat a bit, it thickened right up and turned out great! The second time I made this, I omitted the cinnamon and added in about a teaspoon of chocolate flavoring. My little guy gave a positive review of that version, too!

  7. Catherine-this came out great and both my 3 year old and husband loved it! Any thoughts on how to make a chocolate or butterscotch version….just thinking of our fave pudding flavors 🙂

  8. This looks great Catherine! I wonder what would happen if I tried to make it with Almond milk?

  9. Can replace the cornstarch with something else? I am a little vary of cornstarch. Like somebody else said isn’t corn starch like highly processed and bad for you?

  10. I haven’t tried this recipe yet but I’ve tried the chocolate one from the lunches book and it only set up 1 of the 4 times I’ve tried it. It foams and thickens slightly in the pan but then stays liquid in the fridge. What is going wrong? Do I need to cook it longer?

  11. Same thing happened to me. Tasty but liquidy. What happened??? I followed directions exactly. Perhaps directions should have said to bring to a simmer, then cook for 5 minutes?

  12. It also stayed liquid for me. 2nd attempt I carefully measured the cornstarch (I eyed it the first time and it may not have been enough). After adding the milk I put down the whisk and picked up a small rubber spatula and stirred leisurely (I basically whisked it for 5 minutes the first time). The pudding really thickens on the stove so it’s not really liquid by the time you put it in your ramekin. 2nd attempt is a winner! Hope this helps!

  13. This recipe did not work for me. It was still in liquid form after refrigeration. I used coconut palm sugar instead. Followed instructions exactly. Not sure what happened :/

  14. So easy. Actually, I converted this recipe into a Paleo, dairy-free, nut free, basically allergy free, version by just changing the milk to canned coconut milk and the cornstarch to tapioca starch and the refined sugar to coconut palm sugar. Otherwise, kept all measurements exactly as Catherine wrote in her recipe. The results are fantastic! Now my husband and I can indulge with our kiddos! Also, it came out so good, that I quickly made 2 more batches, but this time, I changed out the flavors. One batch I made with a traditional Indian dessert flavoring. Instead of cinnamon and vanilla, I added 1/4 teaspoon of cardamom powder and a pinch of saffron, gently crushed between fingers. In the other batch, I added a 1/4 cup pureed fresh mango at the end, after turning off the heat, for a mango pudding flavor. Ah-Maze-Ing!!!!!

  15. Yes, whole milk will work. It’ll be creamier. Young children need the fat and should have whole milk. Helps their brains develop. It’s us older folks that need to cut down on the fat a bit.

  16. This sounds delicious. I can’t wait to try it. Can you also give us some advice on making alternate flavors? Thanks for all you do!

  17. Hi what kind of cornstarch do you use? Is it organic or is there an alternative? This sounds so good, but isnt cornstarch very processed with high calories and no nutrtional value?

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