Put down the instant pudding mix. This creamy and flavorful Homemade Vanilla Pudding couldn’t be easier or more delicious! Serve this pudding on its own or with cookies, berries or whipped cream. VIDEO below.
It’s time homemade pudding gets the attention it deserves. Pudding has to be the most underrated dessert ever. It’s not as fancy or decadent as a pot de crème, mousse, or crème brûlée. It’s comforting, nostalgic, and uncomplicated, and that’s what I love about it!
If you have only ever had boxed/store-bought pudding, you are missing out. Yes, this takes a little more effort than peeling back the foil on a plastic cup, but once you taste this, you will never go back to that stuff again. You probably have most (or all?) of these ingredients in your kitchen right now. Check out how easy it is.
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Homemade Vanilla Pudding
- Milk: Whole milk is the base of the pudding. Feel free to swap up to ½ cup milk for half-and-half for a richer pudding.
- Sugar: Regular granulated sugar sweetens the pudding. Nothing fancy here!
- Thickener: Egg yolks and cornstarch thicken up the pudding. It will thicken as it cooks on the stovetop, and it will continue to thicken as it cools in the fridge.
- Vanilla extract: This is what makes our pudding taste like vanilla. Use the best extract you can get – its flavor is coming through in every bite.
- Butter: Just a touch of butter is whisked into the hot pudding. This adds a touch of richness that takes this pudding over the top. Don’t skip it!
The pudding ingredients get whisked together and cooked on the stovetop for about 10 minutes. Then strain it and place it in the fridge to chill. Easy peasy!
One of the fabulous things about homemade pudding is its versatility. You can serve it on its own, or you can pair it with berries, whipped cream, cookies, or sliced bananas. It’s great layered in a trifle, or topped with fruit sauce. Note: you can also just place a huge bowl of pudding in your fridge and steal a bite (or two) every time you open the fridge door. ← Not a bad idea.
This is a classic, comforting dessert that I come back to time and time again – and I hope you will too!
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Recipe
Easy Homemade Vanilla Pudding
Ingredients
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 2-¼ cups whole milk
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1-½ teaspoons pure vanilla extract
Instructions
- In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking occasionally (every minute or two), until the mixture is bubbling all throughout (this took 7-8 minutes for mine). Once bubbling, continue cooking for one to two additional minutes, whisking once or twice, but not too vigorously (this can break down the binding properties). At this point the pudding should be thickened but still pourable, it will thicken more as it cools.
- Remove from heat and whisk in butter and vanilla extract. OPTIONAL, to remove lumps: Place a fine mesh strainer over a large heatproof bowl. Pour the mixture through the strainer and into the bowl. Skip this step if you don't notice any lumps in your pudding.
- Transfer the pudding into a large bowl or into individual serving bowls. Cool until it is lukewarm, then cover with plastic wrap. Refrigerate for several hours or until chilled.
Video
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Selena Edwards
I made this recipe and it was super easy to make. I changed it a bit. I used Monk fruit instead of sugar and I used lactose free milk and it still came out tasting good.
Allison
Thanks for sharing your experience. 🙂
BB
Thanks for sharing your recipe! How long will this keep for in the fridge?
Cal
I don’t know if I missed a step or what era I made, but after I put the pudding in the refrigerator to chill overnight the next day, it was really really soupy. It had a very thick consistency right after it was cooked and warm, but then when it got cold, that consistency just went away.
Evelyn Clark
I have a question, can you just mix all ingredients together in a blender and cook in a sauce pan until thickens and pour into pudding cups or bowls to cool?
Allison
Hi! I haven’t tried it so I can’t say for sure. My guess is that it would probably work. You’d have to play around with it.
Maritza Mendez
Hi Allison,
May I replace the cornstarch with arrowroot powder?
Thank you.
Allison
Hi! I haven’t tried it, so I can’t say for sure. You might need a bit more arrowroot powder. You’d have to play around with it. Enjoy!
Terri noojin
This is the exact recipe from the old fashioned banana pudding recipe that I’m about to use – just for the delicious pudding. But in a dirt cake – which I might like if not for that instant pudding! My question – both say egg yolks – why not the whites too?
Allison
Hi, Terri. The yolks help emulsify the pudding and add a rich texture. Adding the whites could alter the texture and potentially give an “eggy” taste.
margarita
I just made this recipe. It is easy to make and delicious. Brings back childhood memories. I added a bit of cinnamon when it cooled a bit. Thank you for the recipe. I will try it with chocolate next time.
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Omi
I was disappointed. I thought it was bland and not sweet enough. However, everyone has different tastes. Thanks for sharing the recipe.
Gail marvin
Omg heanenly
Natashia Phelan
Simple and tasty! I may try adding an additional egg yolk for richness.
Allison
Go for it. 🙂 I’m glad you enjoyed it!
BB
Thanks for sharing your recipe! How long will this keep for in the fridge?