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 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!
NEVER MISS A RECIPE!
SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
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!
Karen M Krettler
I dissolve the cornstarch in 1/4 c. of the cold milk to make sure there aren’t any lumps and then added that into the saucepan with everything else (except the butter & vanilla). Also, since I didn’t have any unsalted butter, I used regular salted butter and eliminated the 1/8 tsp of salt. For my second batch, I cut the sugar down to 1/4 c, and only 1 tsp of vanilla.
For my 3rd batch I made it into banana pudding. I didn’t have any extract so after I made the pudding, with only 1/2 tsp. of vanilla, I took some of the pudding out and put it in a bullet with a sliced banana and pureed it up. Then I sliced another banana and put the slices in the bottom of pudding dishes and poured the pudding on top. I served it with graham cracker crumbs sprinkled on top. It was a hit!
Allison
I’m glad you enjoyed it! 🙂
Toni DeSimone
Love ALL your recipes. This one I over whisked down the binding properties. My question is, is there any way to save it?
Allison
Hi! Unfortunately not. Although, it is still edible even if on the thinner side. You could use it as a “custard sauce” over cake, French toast, pie, etc.
Sally B Clark
Great recipe. Easy and good. Very good!!
Allison
I’m glad you enjoyed it!
Jana Wright
My Dad used to make pudding when I was a little…up to today, I have never even attempted to try my hand at it, but at the ripe old age approaching 70, I’m so glad I did! My son has really painful lesions in his mouth and down his throat from a viral infection, and he is really struggling to eat. In the time it took me to whip up this batch, I was also able to make a Jell-O Instant pudding for him, while this cool creamy-smooth vanilla pudding chills its heels in the Fridge. Super simple to make and delicious to eat! Thank you for posting this. As a aside, if you don’t want lumps from the cornstarch, add the milk to it and whisk until smooth, add the egg and vanilla (extract or imitation, it does not matter.) then add it to the rest of the dry ingredients.
Instead of whole milk, my Hubster the Chef suggests using heavy cream. I used 1% “good sippin’” milk, with no degradation in texture or taste. In this case, I used Braum’s Dairy Milk (Oklahoma based Dairy with stores into northern Dallas and Kansas)that has delicious milk! In California, I’d only use Clover or Strauss Dairy Milk..(Northern California) Both have exceptional quality milk.
The next time I make this, I’m going to use Banana Extract, along with some fresh bananas. The kiddo loves Banana pudding. I may try Carmel, espresso or even butterscotch. I can make heavy cream butterscotch, which itself is also easy to make.
Allison
Thanks for sharing your experience. I’m glad you enjoyed it!
paula
Fast and easy. I reduced the sugar by almost half and thought it was perfect.
Allison
I’m glad you enjoyed it!
Judy Bowen Romano
love it
Kellz
Easy AND delicious! Takes same amount of time as the cooked boxed puddings, so why bother with boxed mix?!?
Allison
Ha! I agree! I’m glad you enjoyed it.
Cristina
It was very easy to make and absolutely delicious!
Allison
That’s great to hear! Thanks for stopping by.
Ninna
This turned out absolutely delicious! Easy, fast and so creamy creamy,
YUM!!
Allison
I’m glad you enjoyed it! 🙂
Johnnie
This recipe is perfect! Don’t need to modify anything. Buttery and delicious. My wife, kids and I all enjoy it.
Thanks for sharing.
Allison
You’re welcome! I’m glad you enjoyed it. 🙂
N.Blanchard
It didn’t come out as thick as I would need but I added more cornstarch and it was nicer.