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Breakfast recipe · from the recipe book

Brown Sugar Vanilla Pudding with Greek Yogurt

A silky, creamy vanilla pudding with gentle caramel notes from brown sugar and a tangy, thick finish from Greek yogurt folded in once chilled.

Brown Sugar Vanilla Pudding with Greek Yogurt

Ingredients

  • 2¾ cups (650 ml)680 gMilk, 2%
  • ¼ cup36 gCornstarch
  • ⅓ cup packed65 gBrown sugarpacked
  • ⅛ tsp1 gSalt
  • 2½ tsp10 gVanilla extract
  • 1¾ tsp8 gUnsalted butter
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfatstirred smooth
  • ¼ tsp0.5 gGround nutmeg

Steps

  1. In a medium saucepan off the heat, whisk the cornstarch, brown sugar, salt and nutmeg together so the cornstarch has no lumps.
  2. Whisk in about a quarter of the milk to make a smooth paste, then whisk in the remaining three quarters of the milk.
  3. Set the pan over medium heat and cook, whisking constantly and scraping the bottom, until the mixture bubbles and thickens, 8 to 10 minutes.
  4. Keep whisking at a gentle bubble for 1 more minute so the cornstarch fully cooks and the pudding coats a spoon thickly.
  5. Take the pan off the heat and whisk in the butter until melted, then whisk in the vanilla.
  6. Pour the pudding into a bowl and press plastic wrap directly onto the surface to stop a skin forming. Cool 20 minutes at room temperature, then chill in the fridge until cold and set, about 2 1/2 hours.
  7. Whisk the chilled pudding briefly to loosen it, then fold in the Greek yogurt until smooth and creamy.
  8. Spoon into 4 bowls and serve cold.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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