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.
Creamy Vanilla Cinnamon Pudding
- 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.