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!
Nita
Easy to make and really delicious! I will definitely make it again!
Allison
That’s great to hear. Thanks for stopping by!
Sarah
This pudding was so delicious – absolutely perfect sweetness and consistency, just as the recipe is written. I am saving this one!
Allison
I’m so glad. Thanks!
Carol
Can I add cooked rice to this pudding?
Allison
That should be fine. I also have a rice pudding recipe if you want to try that: Rice Pudding.
Linda Woodall
Takes me right back to grandma’s table. Pour pudding mixture in a pre baked crust, sprinkle some coconut on top of the egg white meringue and you’re can join mine in our favorite dessert.a
Tammy
I’ve made this recipe a few times and it is excellent. I used the pudding for making eclairs instead of pastry cream. Turned out great.
Allison
Perfect! Thanks for stopping by. 🙂
Jean H
I just tried it! Delicious!!! I substituted the whole milk with almond milk (unsweetened), and it came out perfect anyway!
Allison
Great! I’m glad you enjoyed it. 🙂
Monica
I wanted to make this recipe but realized I didn’t have enough milk. I was super excited to see your comment because it’s so easy to make my own almond milk! I was able to make the recipe after all. 😁 Can’t wait to try it, once it cools!
Mary Hansen
Yummy!! Fast, easy, creamy, yum!!
Allison
Glad you enjoyed it. 🙂
Valarie
Is it possible to use powdered eggs in place of the egg yolks?
Allison
I’m not familiar with that product. I’ve only made the recipe as written.
Mary Hansen
Yummy!! I had cream but not half-n-half. Very rich!
Eva M.
Did u use whipping cream? I like to sub half the milk a box calls for with heavy whipping cream. Just wondering if that would work here…(looking for a base for banana pudding)
Allison
You can try swapping half the milk for heavy cream. I haven’t tried it but it should work.
Terri
Delicious! I use it to make banana pudding.
Eris
Should the butter be melted or softened? It doesn’t specify in the recipe and I just wanted to be sure.
Allison
You’re adding it to hot pudding so it will melt once it’s stirred in. You can use room temperature or chilled butter. No need to melt it first.