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 1/2 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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Easy Homemade Vanilla Pudding
Ingredients
- scant 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 1/3 cups whole milk
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1 1/2 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.
Joanne says
I’ve made this recipe three times and haven’t had any issues. I followed the recipe exactly as written and it turned out the perfect consistency. The pudding is very easy to make and delicious. Reminds me of the pudding that my Mom used to make but this one doesn’t require as much stirring. Thank you Allison for sharing your recipe. My husband and I both love it. This one is a keeper!
Celebrating Sweets says
I’m so happy to hear that! Thanks for taking the time to comment. Enjoy! 🙂
Dawn says
Awesome recipe and so easy to make. Yumm
Cindi says
Trying to amp calcium intake and love pudding and really loved your recipe. It is easy and comes out perfect. To amp the calcium even more, I sprinkled on some toasted sliced almonds. Take that Osteoporosis !
Celebrating Sweets says
Thanks for the kind review, Cindi. I’m glad that you enjoyed it. 🙂
Stan says
Made pudding for the first time using your recipe. Followed it exactly. Turned out perfect. Very creamy, with the delicious vanilla taste. Surprised myself.. Thanks for a really easy recipe.. ITS THE BOMB!!
Celebrating Sweets says
Thanks! I’m glad you enjoyed it! 🙂
Mary says
First time I have made vanilla pudding without a boxed mix. Thank you for sharing, will be making again, is very good and much less expensive.
Celebrating Sweets says
I’m glad you enjoyed it, Mary. Thanks for stopping by. 🙂
Eleanor says
I make this now almost every weeknight for my lil and big sis. It’s just as delicious and quickly made as you described it. I always have to double it though, so I have extra. (People say they don’t want it until they smell it.) I use the leftover egg whites for a lemon meringue to top the pudding. 😉
Celebrating Sweets says
I’m glad that you enjoyed it! Thanks for taking the time to comment.
Clarissa Chatterton says
I’m going on minute 12 and still not bubbling. Wish there wasn’t so much variation between ranges. Gonna turn up the heat and hope for the best.
Celebrating Sweets says
Hi, Clarissa. Your burners must run on the cooler side. You would likely be fine at medium heat then (or possibly even a bit more than that).
Megan says
Step by step, an dmines thick, like thicker than flan haha
It tastes good though 🤷♀️
Celebrating Sweets says
Maybe you accidentally over-measured the cornstarch? I’m glad it tasted ok. 🙂
Autumn says
My kids requested trifle for dessert and the only thing we were missing was vanilla pudding. We found this recipe and decided to give it a shot. It was amazing! We make our own vanilla extract so the vanilla flavoring is strong but very smooth. I highly recommend this recipe to everyone. I told my husband that we will never buy store bought vanilla pudding again.
Celebrating Sweets says
I’m so happy to hear that you enjoyed it. Thanks for taking the time to comment. 🙂
Jennifer says
Hi!! Thanks so much ! I want to use this for eclair filling. Will it be thick enough? I hate to make it and. It be able to pipe it in.
Thanks!!
Celebrating Sweets says
Hi, Jennifer. I have successfully used it for eclair filling. That being said, I have also had a few readers comment that their pudding was on the thinner side (I have not had that experience), so if you want to increase the cornstarch just a touch you can. Best of luck!
Gina says
This recipe is amazing! It turned out perfect. At 61, I can’t believe I’ve never made it from scratch. It was so easy. Thank you! I divided it up into four parts and tried almond, lemon and vanilla extracts and banana flavoring. The lemon was my favorite. By the way, adding too much extract seemed to make it thinner. Preciseness seems to matter and makes it perfect. I can’t wait to make the chocolate one!
Celebrating Sweets says
I’m glad that you enjoyed it! Thanks for taking the time to share your experience. 🙂