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.
PREFER CHOCOLATE PUDDING? CLICK HERE!
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!
NEVER MISS A RECIPE!
SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
Easy Homemade Vanilla Pudding
Ingredients
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2-1/4 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.
Lola says
I just finished this… it is still cooling. It seems to be setting fine considering I used alcohol based vanilla. It tastes a little too sweet for me though. I just dumped it all in the pot. I barely stirred. I have plastic wrap over it while it cools..Thanks for the recipe. I have been craving custard and made this on a whim super easy
Celebrating Sweets says
You’re welcome! Enjoy!
Tea says
The recipe states 25 minute prep time. I’m not sure where that number came from or if it’s a typo, but I prepped this pudding in about 10 minutes and cook time was about another 10. Total time was only 20 minutes start to finish. Not 35 as recipe states.
Came out perfect, delicious pudding I will make again!!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Sharon Palmer says
Can this be used for cream puff filling?
Celebrating Sweets says
Hi, Sharon. 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!
Tina H says
Love this recipe, just finished making it and it’s so good! Thank you!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Julia H. says
Delicious pudding. I served mine with sliced banana, caramel sauce, crushed Graham crackers and whipped cream and it was a heavenly summer dessert.
Celebrating Sweets says
That sounds delicious! I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Abby says
Made with almond milk and Miyokos cashew butter, very tasty and great base for anything!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Amanda Buras says
Hi! Can I combine cold puddings? As in, I made one batch and realized it’s not enough so I’m making a second. I’ll be putting the desert together tomorrow so can I combine the cold puddings together to mix evenly? Haven’t tried it yet but it looks yummy! Easy recipe too.
Celebrating Sweets says
Yes, that should be fine. Enjoy!