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!
Theresa
I agree with other users that once the pudding starts to thicken you best be whisking or you’ll get a bunch of lumps. I love this recipe though. Made it about 5 times for homemade vanilla snack packs so far. I put it in 4 oz mason jars to pack in their lunches and I get about 6 plus a little on the side for me! The kids and hubby love it!
Allison
Thanks for sharing your experience. I’m glad you enjoyed it!
Cindy Carpenter
Can I make this pudding with almond milk? Package pudding doesn’t thicken with almond milk and I’m worried this won’t either.
Allison
Hi, Cindy. I haven’t tried. You can check the comments to see if anyone else has or just play around with it.
Babs
Very easy and tasty. Reminds me of my ‘job’ as a young girl having to stir the pudding until it thickened.
Allison
I’m glad you enjoyed it!
Deborah
Good recipe! Thank you. Made a double batch using almond milk, whisking gently the entire time it was on the stove. It was smooth, creamy, and delicious on it’s own, sprinkled with cinnamon and with cooked rice stirred into it. 😋
Allison
I’m glad you enjoyed it!
Nancy O
I made this and subbed half n half for milk and added about 1 2/3 cup unsweetened shredded coconut at the end and it transformed into Nervana!!! This was so easy even I couldn’t mess it up! Will forever be my go to’ for future pudding creations
Allison
That’s great to hear! I’m glad you enjoyed it. 🙂
Chuck
I could easily eat the whole bowl by myself 😀.
Substitute sugar with a no sugar substitute like Equal.
A half a cup described as a serving is nothing but a teaser. Even 4 cups just isn’t enough for me.
A large bucket is what I’m looking for.
Kay
Chuck, Love your comments! Now for sure I have to try this recipe.
M
I’m making this now and I didn’t see the don’t stir too vigorously part until I think I stirred too vigorously..it’s foamy, does that mean I screwed up? Haha. Still going to keep going tho!
Allison
The foam will settle, you should be ok. 🙂
Mary Lukowski
I did. Loved it. The egg yokes are the trick
Mary Lukowski
This is a great pudding
Allison
Thank you!
Hi(:
I was scared to make pudding because I had never done it before. But the morning after making this recipe it turned out well and I love the flavors. It is easy and quick to make it also doesn’t make a mess (if your are not a messy person). I will be making this again.
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
NJ
I think this was somewhat incorrect: “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).” Like I saw after once I screwed up, referred to in just one comment, once or twice won’t do it. You will have big lumps if you don’t constantly stir, maybe not vigorously but you need to constantly stir. There are too many lumps to strain out.
Next time I will also try using only 2 tbsp of cornstarch as I have made pudding before and this seems way too much. It might help the lump situation.
That being said it was not a big disaster. It still tasted great and I used it for a fruit tart layer (cookie bottom, pudding in the middle and fresh fruit on top) and served to family. They did not complain, and being my family they would have criticized if there was any reason to!!! 🙂
Allison
Thanks for your feedback. 🙂