Vanilla Pudding | SaraTasty
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Vanilla Pudding

Vanilla Pudding
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Why You’ll Love This Recipe

  • Simple and classic: Made with pantry staples, it’s a timeless, easy-to-make treat.

  • Creamy texture: Silky smooth and satisfying, perfect for any occasion.

  • Customizable: Add fruit, whipped cream, or even use it as a pie filling.

  • Better than boxed: No artificial ingredients—just pure vanilla goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2¾ cups whole milk

  • ½ cup granulated sugar

  • ¼ cup cornstarch

  • ¼ teaspoon salt

  • 3 large egg yolks

  • 2 tablespoons unsalted butter

  • 1 tablespoon pure vanilla extract

Directions

  1. Heat the milk: In a medium saucepan, warm 2 cups of the milk over medium heat until steaming (but not boiling).

  2. Mix dry ingredients: In a bowl, whisk together the sugar, cornstarch, and salt. Add the remaining ¾ cup cold milk and whisk until smooth.

  3. Temper the eggs: Whisk the egg yolks into the cornstarch mixture. Slowly pour in the warm milk, whisking constantly to prevent curdling.

  4. Cook the pudding: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to bubble, about 4–6 minutes.

  5. Finish the pudding: Remove from heat and stir in the butter and vanilla extract until smooth and fully incorporated.

  6. Chill: Pour the pudding into serving cups and cover the surface with plastic wrap to prevent a skin from forming. Chill for at least 2 hours before serving.

Servings and Timing

  • Servings: 4

  • Prep Time: 5 minutes

  • Cook Time: 10 minutes

  • Chill Time: 2 hours

  • Total Time: About 2 hours 15 minutes

Variations

  • Dairy-free: Use almond, oat, or coconut milk and dairy-free butter.

  • Egg-free: Omit the yolks and add an extra tablespoon of cornstarch.

  • Vanilla bean: For a more intense vanilla flavor, use vanilla bean seeds instead of extract.

  • Chocolate pudding: Replace some sugar with cocoa powder and chopped chocolate for a delicious twist.

  • Layered desserts: Add this pudding as a layer in trifles or parfaits with fruit or cookies.

Storage/Reheating

  • Store: Keep covered in the fridge for up to 4 days.

  • Prevent skin: Press plastic wrap directly on the surface to prevent a skin from forming.

  • Reheat: While best served cold, it can be gently reheated on the stovetop with a splash of milk if preferred.

FAQs

Can I make vanilla pudding ahead of time?

Yes, it’s perfect for prepping a day in advance and chilling until ready to serve.

Why did my pudding turn out lumpy?

Lumps can form if the eggs curdle or the mixture isn’t whisked constantly. Always temper the eggs and whisk well.

Can I use 2% or skim milk?

Yes, but whole milk gives the best creamy texture. Lower-fat milk may result in a thinner pudding.

How do I prevent a skin from forming?

Press plastic wrap directly on the surface before chilling to prevent skin formation.

Can I freeze vanilla pudding?

Freezing is not recommended as it alters the texture, making it watery upon thawing.

Conclusion

This homemade Vanilla Pudding is a classic comfort dessert that’s both simple and satisfying. With its smooth texture and rich flavor, it’s a treat for both kids and adults. Whether served on its own, layered in a trifle, or topped with whipped cream, this recipe will become a go-to favorite!

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Vanilla Pudding

Vanilla Pudding

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  • Author: Chef Sara
  • Total Time: About 2 hours 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

This homemade Vanilla Pudding is creamy, smooth, and packed with nostalgic flavor. Made from scratch with simple pantry ingredients, it’s far superior to store-bought versions. Whether enjoyed on its own, topped with whipped cream, or layered in desserts, this vanilla pudding is a comforting, timeless treat.

Ingredients

2¾ cups whole milk

½ cup granulated sugar

¼ cup cornstarch

¼ tsp salt

3 large egg yolks

2 tbsp unsalted butter

1 tbsp pure vanilla extract

Instructions

  • Heat the milk: In a medium saucepan, warm 2 cups of milk over medium heat until steaming (but not boiling).

  • Mix dry ingredients: In a bowl, whisk together the sugar, cornstarch, and salt. Add the remaining ¾ cup cold milk and whisk until smooth.

  • Temper the eggs: Whisk the egg yolks into the cornstarch mixture. Slowly pour in the warm milk, whisking constantly to prevent curdling.

  • Cook the pudding: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the pudding thickens and starts to bubble, about 4–6 minutes.

  • Finish the pudding: Remove from heat and stir in the butter and vanilla extract until smooth and fully incorporated.

  • Chill: Pour the pudding into serving cups and cover the surface with plastic wrap to prevent a skin from forming. Chill for at least 2 hours before serving.

Notes

Dairy-free: Use almond, oat, or coconut milk and dairy-free butter.

Egg-free: Omit the egg yolks and add an extra tablespoon of cornstarch for thickening.

Vanilla bean: For a more intense vanilla flavor, use vanilla bean seeds instead of extract.

Chocolate pudding: Add cocoa powder and chopped chocolate for a delicious twist on this classic.

Layered desserts: Use this pudding as a layer in trifles, parfaits, or combine with fruit and cookies for a decadent dessert.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop, Chilled
  • Cuisine: American, Comfort Food

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