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This homemade brown sugar pudding tastes just like cookie dough and I'm always making more. Its smooth, rich texture and sweet familiar taste reminds me of sneaking spoonfuls while baking cookies with my mother. Trust me, your whole family will beg you to make this dessert over and over.
Why This Treat Stands Out
I've always had a soft spot for cookie dough. The sweet buttery flavor and how it slowly dissolves on your tongue feels like pure magic. I whipped up this pudding to grab those exact sensations, turning them into a velvety dessert. My little ones go wild for it, and I'm sure yours will too.
Your Ingredients List
- Brown Sugar: 1 cup, firmly packed. Light brown sugar works best for just the right sweetness.
- Whole Milk: 3 cups, chilled. The higher fat content gives you that rich creaminess.
- Cornstarch: 3 tablespoons, flat. This creates the perfect thick texture.
- Vanilla Extract: 1 teaspoon, genuine. Don't skimp on quality here.
- Salt: Just a pinch. It really enhances every other flavor.
- Chocolate Chips: ½ cup, small or standard size. Dark chocolate chips are my personal choice.
Pudding Preparation Steps
- Prep Your Station
- Begin with cold milk and have all ingredients measured before you start.
- Create Your Foundation
- Combine brown sugar and milk in your pot. Heat it gently while stirring so the sugar fully dissolves.
- Thicken The Mixture
- Blend cornstarch with a splash of milk until smooth. Add this to your warm mixture and stir continuously until it reaches a nice thickness.
- Enhance The Flavor
- Remove from heat and mix in vanilla and salt.
- Let It Rest
- Transfer to a bowl, cover with plastic touching the surface. Chill in the fridge for 2 hours.
- Complete The Dish
- Stir in chocolate chips just before you serve it.
Tricks From My Kitchen
Getting perfectly smooth pudding needs time. Use low heat and don't stop stirring. I found out through mistakes that hurrying causes lumps. Good ingredients really make a difference in this dish. I sometimes pay extra for top-notch vanilla because the flavor boost is worth every penny.
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Extra Tasty Ideas
Want more treats like this one? Check out my Two in One Desserts cookbook packed with creative mixes that blend classic favorites in exciting ways. You might enjoy my Chocolate Chip Cookie Dough Brownie Bomb Cake or try the Lucky Charms Bundt Cake. Follow my baking journey on Instagram where I post all my kitchen creations.
Frequently Asked Questions
- → Can I swap whole milk with plant-based milk?
Totally! You can use almond or oat milk. Just note, it might not turn out as creamy as when using dairy milk, but it'll still taste delicious.
- → How long can this pudding stay good in the fridge?
Pop it in the fridge with a wrap over it, and it's good for up to 4 days. The key is keeping it covered tightly to stay fresh.
- → Why is pressing plastic wrap on pudding so important?
It stops that weird skin from forming on top. This trick keeps the whole thing smooth and creamy without any dry layer.
- → Is making this pudding ahead of time okay?
Yep! Prep it up to 2 days before and save the chocolate chips for when you're ready to serve, so they don’t get soggy.
- → What if I don’t have brown sugar?
You can swap in regular sugar, though the taste won't be as deep and rich. Brown sugar brings that signature cookie dough flavor to the pudding.