How Long Does Instant Pudding Take To Set

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Have you ever had a craving for pudding, but thrown away the box before you could read the instructions? Not to worry, you can still make it without them. If you don't have an instant pudding mixture at home, you can still make your very own.

Ingredients

2 to 3 cups (475 to 700 milliliters) cold milk
3.4 to 5.1 ounce (96 to 144 grams) instant pudding packet

1 cup (225 grams) granulated white sugar
¾ cup (95 grams) cornstarch
¾ cup (95 grams) dry milk powder
1 teaspoon (5 grams) salt
2 whole vanilla beans

1¼ cup (280 grams) sugar
1 cup (125 grams) cornstarch
1 cup (125 grams) dry milk powder
¼ cup (25 grams) cocoa powder
Pinch of Salt
½ vanilla bean (optional)

1

Pour the cold milk into a mixing bowl. If you are using a smaller packet of instant pudding mix, about 3.4 ounces (96 grams), use 2 cups (475 milliliters) of milk. If you are using a larger packet of instant pudding mix, about 5.1 ounces (144 grams), use 3 cups (700 milliliters) of milk.
2

Tear open the instant pudding mix and pour it into the bowl. Most of the pudding will float on top. You may notice the milk changing color as the powder starts to dissolve.

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3

Mix the two together with a whisk until the pudding thickens, about 2 minutes. You can also use a handheld mixer or a food processor. There should be no lumps or clumps of pudding mix by the time you are done.
4

Pour the mixture into small serving bowls. If you are using a smaller packet, you will have enough to fill 4 bowls. If you are using a larger packet, you will have enough to fill 6 bowls.
5

Chill the pudding in the fridge for 5 minutes, then serve. If you'd like, you can garnish the pudding with some whipped cream or sliced strawberries.

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1

In a bowl, mix together the dry milk, cornstarch, sugar, and salt. You can use a fork or whisk to mix everything together. Don't add the vanilla beans just yet; you still need to prepare them.
2

Slice the vanilla beans open, and scrape out the seeds. Place a vanilla bean down on a cutting board, and slit it open lengthwise. Use the tip of your knife to scrape out the seeds. Do the same for the other bean.
3

Mix the seeds into the dry ingredients until everything is even. If you see any clumps of seeds, use a spoon to break them apart. This is your instant pudding mixture.
4

Cut the vanilla beans into smaller pieces, and drop them into a large jar. Cut each scraped-out vanilla bean half into two or three pieces. Drop these pieces into a large mason jar.
5

Add the pudding mixture into the jar. Close the jar tightly, and shake it to combine. The vanilla bean pieces will help release their flavor further into the mixture.
6
Store the instant pudding mixture in a cool, dry place. When you want to make instant pudding, stir ½ cup (96 grams) of the mixture into 2 cups (475 milliliters) of milk. Cook in a saucepan over high heat, stirring constantly. When it starts to boil, reduce the heat to a simmer. Keep stirring, and cook for 3 to 5 minutes, or until it thickens. Pour into a serving bowl, and let it set for 5 minutes. You can serve this hot or chilled.
- If the vanilla beans get into the pudding, pick them out with a fork after you cook the pudding, and discard them.
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1

Add all of the ingredients into a mixing bowl. The bowl needs to be large enough so that you can mix everything together without the ingredients spilling over the sides.
2
Consider adding ½ of a seeded vanilla bean for extra flavor. Cut a vanilla bean in half, then slice one of the halves open, lengthwise. Use the tip of your knife to scrape the seeds out of the pod and into your pudding mixture.
- Put the remaining vanilla bean half into a jar, and save it for another recipe.
3

Mix the ingredients together until everything is evenly distributed. If you added the vanilla bean to it, be sure to break up any clumps of seeds using the back of a spoon.
4

Transfer the mixture into a large mason jar. Close the jar tightly, and shake it to mix everything together again.
5

Keep the instant pudding mixture in a cool, dry place. When you ready to use it, measure out ½ cup (96 grams) of the mixture, and stir it into 2 cups (475 milliliters) of milk. Cook it over high heat in a saucepan, stirring constantly. When it begins to boil, reduce the heat to a simmer, and cook for 3 to 5 minutes, stirring constantly. Once it thickens, pour it into a serving bowl, and let it sit for 5 minutes before serving. You can serve it hot or chilled.

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Add New Question

Question

Can I cook instant pudding?

No.
Question

How do I get the clumps out if I mixed it wrong?

Keep mixing and try to break up the clumps with the spoon or whisk that you are using to stir your pudding mix.
Question

Why do we need milk powder to make the initial pudding powder? Can I omit milk powder?

Yes, in my opinion milk power is a completely pointless ingredient and, if anything, it detracts from the flavor of the meal.
Question

Can you use canned coconut milk, or another milk substitute, such as soy or almond?

You can try, but part of what makes instant pudding thicken is the protein found in cow's milk. Still, start with half the amount of milk the recipe calls for, and add more as needed. Some people have found more success with cooking the milk and pudding together (about 3 to 5 minutes). Be aware that it may take longer for your pudding to set up when using non-cow's milk.
Question

How do I make it thicker?

Fbennett2005

Community Answer

If you wish to make your pudding thicker all one must do is add more instant pudding powder or a little less liquid.
Question

I don't have a whisk or an electric mixer. Every time I try hand mixing I get lumps. Can I use a cup of hot milk to dissolve the pudding mixture first, then cold water, and chill it?

You should probably buy a whisk. The lumps are formed because they are not mixed in properly, and a whisk is the best way to mix it well. If you cannot afford a whisk, try beating it with a large fork.
Question

Do I mix instant pudding longer if making two boxes?

Tryallthescience

Community Answer

It should take about the same amount of time, roughly two minutes or so. Keep in mind that this is not an exact science, so just keep mixing until the pudding thickens up.

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To prevent a "skin" from forming on top of cooked pudding, smooth a sheet of plastic wrap over the top of each pudding before you chill it.^[3] Remove the plastic wrap before serving.
Serve chocolate pudding with a dollop of whipped cream on top.
Serve vanilla pudding with a sprinkle of ground nutmeg or sliced strawberries.
Use instant pudding in baking recipes. It can make a great pie or cake filling.

Thanks for submitting a tip for review!

Things You'll Need

Measuring cups and spoons
Mixing bowl
Whisk
Pudding Mix of your choice
4 to 6 small bowls
Refrigerator

Mixing bowl
Fork or spoon
Cutting board and knife
Large mason jar
Measuring cups and spoons

Mixing bowl
Fork or spoon
Cutting board and knife (optional)
Large mason jar
Measuring cups and spoons

About This Article

Article SummaryX

To make homemade vanilla instant pudding, mix dry milk, cornstarch, sugar, and salt together in a bowl. Next, slice open some vanilla beans and scrape the seeds out. Mix the seeds into the dry ingredients, and cut the remainder of the vanilla beans into small pieces and place them in a jar. Then, add the dry ingredients to the jar as well for a rich vanilla flavor. When you're ready to make your pudding, add milk and cook in a saucepan until the mixture thickens, which should take 3-5 minutes. To learn how to make homemade chocolate instant pudding, keep reading!

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