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!
hEWO
CAN YOU USE ASUGAR ALTERNATIVE PLZ RESPOND, SUCH AS STEVIA
Allison
I have only made the recipe as written, so I can’t say for sure.
Kelly
There is a sugar substitute called Swerve that you could try. I’ve used it in other recipies and was happy with the result. The nice thing about Swerve is it measures just like sugar. If a recipient calls for 1/3 cup sugar, you would use 1/3 cup of swerve. Also it does not have a bitter aftertaste. Check the ingredients just to be sure it works for you. It is Diabetes friendly, easy to digest, bakes like sugar, and gluten free.
Rachelle
I used stevia in the raw instead of sugar. Turned out great!
Christal
Does it have 2 b while milk
Allison
I prefer it for a thicker, richer pudding. You can use 2%, but I would not use nonfat.
Faith C
No it does not! It will turn out just as fine as I’ve made it before with things other than whole milk (equal mixture of half and half and 2% milk, carnation milk, 2% milk).
Kal
Uncomplicated and delicious
I used a double boiler. It was my mother’s.
Allison
I’m glad you enjoyed it. 🙂
Roxana
I tried a twist on your recipe – I heated the milk, poured it over organic lilac blossoms, left it to steep for about 10 minutes, then used the strained milk to make your pudding. I’m going to try it with your chocolate pudding recipe as well – the vanilla lilac worked out well! (If you like floral flavors.)
Amanda L Gilbert
Can you make this with almond, coconut, or oat milk? I’m lactose intolerant but love pudding!
Allison
I haven’t tried it, but I would assume so. I’m pretty sure some other readers have made it successfully with lactose free milk. Feel free to check the comments. 🙂 Enjoy!
LL
(I meant to post my comment in reply to Amanda.) I made it with Pacific Foods Ultra Soy Original soy milk, reduced the sugar to 1/4 cup and the vanilla extract to 1 teaspoonful. Used a large soup spoon to press the pudding through a strainer to make a superbly smooth and delicious product. Many thanks to Allison for this easy and tasty recipe!
Allison
I’m glad you enjoyed it. 🙂
Kat
This was the easiest vanilla pudding I’ve ever made and it tastes great. I doubled the recipe filled the ramekins up halfway and took the other half let it cool beat heavy cream and folded it into the other half and then swirled some Nestle’s liquid chocolate into it put it on top of the other half of the pudding. They loved it.
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment.
Faith C
I love this! 10/10 tastes great and is perfect with Vanilla Wafers.
Allison
I’m glad you enjoyed it! 🙂
Dylan Clancy
Awesome recipe easy to do but also was hard work. Would highly recommend to any beginner. I would also say that you should try to add your own stuff to it like a little nutmeg was awesome!
Angeline
Oh my, my, my! Fantastic! Going in my recipe book! I’m making a banana dessert that called for instant vanilla pudding .. not happening! Thank you for sharing! xoxo
Allison
You’re welcome. I’m glad you enjoyed it!
Ruthann
Made for my pudding-loving husband b/c I had no boxed pudding. Never did this in my life. Layered with bananas and gluten free graham cracker crumbs and IT WAS A HIT FOR JULY 4TH!
Allison
I’m so happy to hear that! Thanks for taking the time to share your experience.
Martha
I made this today and put it in the fridge to chill for dessert tonight. I went to check on it and 3 of the 6 ramekins were “missing”. (I found them in the dishwasher.) Apparently, hubby couldn’t settle for just one…and couldn’t wait for dinner, either! The thing is, he has always said he doesn’t like pudding. When his mother made it, it was always lumpy. I now have a new pudding addict and will be making this many more times! Thanks!
Allison
You’re welcome! Thanks for taking the time to share your experience. 🙂