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!
Julia M
We were craving a simple, yummy dessert that wasn’t filled with artificial color and ingredients. This was incredibly easy to make and so delicious. Pudding is once again part of my dessert repertoire. Thank you!
Celebrating Sweets
I’m so glad that you liked it. Thanks for taking the time to leave a comment. Enjoy!
Frances
This recipe was perfect…To make a long story short, I needed a vanilla pudding recipe for a Boston Cream Pie I was making for the Super Bowl. I thought I would have to run to the store again due to a lack of ingedients. But then I found your recipe. I had all the ingredients and could finish my Boston Cream Pie. Thank you!
Celebrating Sweets
Fantastic! I’m so glad that it worked out for you. Thanks for taking the time to comment. Enjoy the game! -Allison
Paulette Williams
I want to make a ‘Cream Puff Cake’ and every recipe I’ve read says to use 3 boxes of vanilla pudding and cool whip. I just can’t do that! If I make the cake in a 9 x 13 would I triple your homemade vanilla pudding recipe?
Celebrating Sweets
Hi, Paulette. I would think doubling the recipe would probably be enough, although if you want to triple it to make sure you have enough, you can do that. Make sure you use a large enough pot, and make sure you whisk and stir frequently so the pudding doesn’t burn on the bottom. It will probably take a little longer then the recipe states because you’ll have a larger volume of ingredients. If you’re looking for a swap for the cool whip as well, I have a homemade whipped cream recipe (here). Enjoy!
Heidi
Made this with Fairlife lactose free whole milk. My other half is lactose intolerant and sometimes recipes don’t translate well with the change in milk. This worked wonderfully and he is soooo happy to be able to eat one of most favorite desserts again !
Celebrating Sweets
Perfect! I’m so happy to hear that it worked. Thanks for sharing. 🙂
Dixie
Thanks, was wondering about doing that myself!
Ghdju
I was wondering if it comes out well with this milk!! Like your husband, I am lactose intolerant and buy this milk as well. Thanks for sharing!!
Nicki
This was the 2nd vanilla pudding I tried (first was Joy of Cooking – too runny and flavor wasn’t great), but I tried this, used half & half instead of just milk, and doubled the recipe, and it was AMAZING! It cools thick and smooth (and I didn’t need to strain it), and a few people I served it to who thought maybe store-bought was the way to go were almost convinced to make their own! 🙂 Super quick and easy to make! Thanks!!
Celebrating Sweets
Hi, Nicki. Thanks for the kind review. I’m glad you enjoyed it! I’m also happy to hear that you may have converted store-bought pudding fans to homemade – woohoo! Thanks for stopping by. 🙂 -Allison
Paulette Williams
I made this pudding for my Cream Puff cake and it was spectacular. I topped the choux pastry will a layer of ganache then added the pudding and topped it with homemade whipped cream. There wasn’t a crumb left. Scrumptious.
Celebrating Sweets
That sounds amazing. I’m glad it worked out well for you. Thanks for taking the time to comment.
Jill
This is so delicious and easy I had to comment!
Celebrating Sweets
Glad you enjoyed it! Thanks for taking the time to comment.
Toni
Can you use 2% milk?
Celebrating Sweets
Yes, that should be fine. Enjoy!
Samira
I loved this recipe. I substituted milk with almond milk (unsweetened Silk Almond) using only two cups and Vegan butter (earth balance) and it worked perfectly. Thank you
Celebrating Sweets
I’m glad you liked it! Thanks for stopping by.
Hannah
Just made this and it is delicious!! I can hardly wait for it to cool down I may just eat a little more while warm!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment.