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
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Heat the milk: In a medium saucepan, warm 2 cups of milk over medium heat until steaming (but not boiling).
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Mix dry ingredients: In a bowl, whisk together the sugar, cornstarch, and salt. Add the remaining ¾ cup cold milk and whisk until smooth.
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Temper the eggs: Whisk the egg yolks into the cornstarch mixture. Slowly pour in the warm milk, whisking constantly to prevent curdling.
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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.
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Finish the pudding: Remove from heat and stir in the butter and vanilla extract until smooth and fully incorporated.
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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
