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!
Lynn
Should the butter be room temp? Melted? Softened?
Celebrating Sweets
I use butter straight from the fridge, but if you have softened/room temp butter that is fine, too. The butter is going to melt as soon as you add it to the hot pudding, so no need to melt it first.
Beatrice
Taste is all right. I added much more vanilla, including vanilla beans. But the low star is, it did not get thick like pudding at all. It stayed pretty liquid even over night. We made sure we did not stir the milk too much, almost to the point that we were worried it will burn or get stuck on the bottom of the pan. So not sure if more eggs or more cornstarch is needed.
Celebrating Sweets
Hi! I’m sorry to hear that. I have not any trouble getting the pudding to thicken. Did you make any ingredient substitutions?
Sean Bryan
first and foremost don’t use an alcohol based vanilla extract it will prevent your corn strach and egg from setting up properly. second you want to combine all of your dry ingreedients first making sure they are thouroughly mixed together before you add your egg and milk . your egg and milk should also be mixed before you add them to your dry ingredients. it is very important to use whole milk or better in pudding or it will not set up properly in this case better would mean a higher cream content. the quantity of sugar is also important to get right. and do not cook them to quickly a low heat is better, to high a heat results in overt liquification instead of coagulation the last steps should be adding your vanilla and buter. this is a dessert that should not be skimped on! remember deserts are meant to be occasional decadent treats. not every day fare!
T
In response to Sean Bryan’s reply- not true, I used alcohol based vanilla and 2% milk, mine set up just fine no issues at all. Perfect vanilla pudding!!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Kj
Delicious. However, mine didn’t completely congeal, very soupy . I used to make homemade chocolate pudding but never had this happen. Your thoughts ?
Celebrating Sweets
Hi! I’m sorry to hear that. If the pudding doesn’t cook long enough or if the cornstarch is overmixed this can prevent it from setting up properly.
Linda
I used almond milk and it worked perfectly, it was delicious.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Michelle
In love! Recipe worked perfectly, and one mad craving eliminated. Way better than boxed/store bought. Thank you!!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Marge
Was simply delicious….
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Kaya
The pudding didn’t thicken at all, I let it sit over night and it is still like soup. I’m trying different things to try to thicken because I don’t want to waste the ingredients 🙁
Celebrating Sweets
Sorry to hear that. Did you make any ingredient substitutions? Did you continue to cook it after it was bubbling all throughout?
Jennifer Weaver
I haven’t made this yet. Can granulated stevia be used in place of sugar?
Celebrating Sweets
I’m not sure if that will work. My concern would be whether or not the pudding will thicken properly. Best of luck playing around with it. 🙂
Wanda zachary
It was so easy to make, I added a little more sugar and it was great The consistency was just right . Thanks for the recipe.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Liz F
Love this. I was disappointed in store bought vanilla puddings
They all contain yellow 5 and 6.
This was so easy and soooo good. I use vanilla pudding to make a banana pudding and my family loved every bite
Thanks for an easy to follow recipe!!!!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂