No more store bought pudding cups or boxed instant pudding mixes! Vanilla Pudding is a deliciously smooth and creamy homemade dessert that is so easy to make and can be served warm or cold.
This vanilla pudding recipe is easy to make and so much better tasting than store-bought pudding cups or using a box of Jell-O Instant Pudding Mix.
Once you’ve made pudding from scratch no one in your family will ever want snack packs pudding again!
Watch how to make this easy pudding recipe!
What is Vanilla Pudding?
This homemade pudding recipe is one of the best desserts to make and can be used in so many different ways.
It’s made with simple ingredients: milk, sugar, salt, egg yolks, cornstarch, butter, and vanilla.
All of these are simmered together until thickened and can be served warm or cold.
With just seven ingredients and in less than 20 minutes, dessert is on the table and ready to eat!
Ingredients:
- Milk: Whole milk is perfect for pudding because it thickens easily.
- Sugar: Use granulated sugar in this recipe.
- Salt: A little salt enhances the flavor of the other ingredients.
- Egg yolks: Crack the eggs over a bowl and carefully use the shells to tip out the egg whites or allow the entire egg to flow into a bowl and pluck out the yolk.
- Cornstarch: This is a great option for thickening pudding and makes the texture silky smooth.
- Butter: Use unsalted butter so you can control the amount of salt added.
- Vanilla extract: Pure vanilla extract is best for baking. You can buy it from the grocery store or make it yourself.
How to make vanilla pudding:
Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions.
1. Pour the whole milk into a pot, add the sugar and salt, and simmer.
2. While waiting for the milk mixture to simmer, add the remaining milk, egg yolks, and cornstarch in a bowl and mix.
3. Once the milk mixture comes to a low boil, remove the pan from the heat and slowly stir in the milk mixture. Return the pan back to stovetop and turn the heat up to medium-high. Cook while constantly stirring until it thickens.
4. Remove the milk mixture from the heat, add the butter, and the vanilla extract. Stir well until the pudding is smooth and creamy. Serve warm or cold.
Tips for success:
Here are a few tips for success and variations you can try to make this the best vanilla pudding you've ever had.
- Add vanilla beans for an old-fashioned French vanilla flavor
- Mix a little almond extract with the vanilla for an almond-vanilla flavor
- Make this pudding sugar-free by using coconut sugar or another alternate sugar
- Pour into a graham cracker pie crust, chill in the refrigerator, and top with whipped cream for a no-bake dessert
What else can I add to vanilla pudding?
Vanilla pudding is delicious on its own and it can also be the perfect base for additional ingredients.
Try adding these other tasty options to your pudding:
- Bananas
- Vanilla wafers
- Chia seeds
- Chocolate chip cookies
- Mandarin oranges
- Strawberries
- Pineapples
- Oreos
- Coconut
- Cinnamon
- Blueberries
- Peanut butter
- Chocolate powder
- Coconut flakes
How can I serve pudding?
This recipe can easily stand on its own with these fresh ingredients or it can be added to another dish. Here are some tasty options for it:
You can use it in bread pudding, as a dip for fruit, in a pudding pie, or in a fruit salad.
Or even just by itself in a cup with homemade whipped cream (or Cool Whip, if that's your thing) for a delicious dessert.
Can I make vanilla pudding vegan?
There are many reasons why you might need to make a dish vegan. It’s easy to transform this one if you’d like.
All you need to do is leave out the egg yolks, and butter, and replace the whole milk with soy or almond milk and vegan butter.
It may be thinner than you’d expect, so you may need to add a little more cornstarch to thicken it up.
How to make this pudding sugar-free:
Many people pay attention to how much sugar they eat but still want to enjoy desserts like this one.
It may take some adjusting, but it’s usually easy to use a different kind of sweetener.
Many fruits contain natural sugars that are better for your body than granulated white sugar.
You can make this pudding sugar-free by using coconut sugar, stevia, or monk fruit.
Also try liquid sweeteners like honey, maple syrup, molasses, or agave.
How to store:
To keep vanilla pudding in the refrigerator, cover the top with plastic wrap by placing it directly on the pudding.
Carefully spread the plastic wrap around the surface in order to prevent a film from forming on the top.
FAQs:
Yes, this recipe uses cornstarch rather than flour to thicken up. You can also use rice flour instead.
The main difference is that pudding uses flour, cornstarch, or another type of starch, as a thickening agent. Custard uses only eggs (mostly just egg yolks) for thickening and has a firmer texture than pudding.
If you want to thicken the pudding slightly, you can add more cornstarch or cook it just a little bit longer. Remember that it will thicken as it cools as well.
If you liked this homemade vanilla pudding recipe, you'll love these other tasty recipes...
- Easy Mixed Berry Chia Seed Pudding {dairy free!}
- White Chocolate Matcha Tapioca Pudding
- Boozy Triple Chocolate Pudding
- Chocolate Hazelnut Rice Dream
Did you try this recipe? Please leave a comment and a rating below to let me know! I LOVE to hear from you!
Recipe
Homemade Vanilla Pudding
Ingredients
- 2 ½ cups whole milk divided
- ½ cup granulated sugar
- ¼ teaspoon salt
- 3 egg yolks
- ¼ cup cornstarch
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Put 2 cups of whole milk in a medium sized pot over medium heat. Add ½ cup of granulated sugar and ¼ teaspoon of salt and slowly bring to a low boil.
- While waiting for the milk/sugar mixture to heat, add the remaining ½ cup of whole milk, 3 egg yolks, and ¼ cup cornstarch in a bowl and mix well until throughly combined. Set aside.
- Once the milk mixture comes to a low boil, remove the pan from the heat and slowly stir in the milk/egg/cornstarch mixture. Return the pan back to the stovetop and turn up the heat to medium-high. Cook for about 5 minutes, constantly stirring until it thickens.
- Remove pot from the heat and add 2 teaspoons of vanilla extract and 1 tablespoon butter. Stir well until the pudding is smooth and creamy.
- Place pudding in individual bowls and serve warm or cold. Top with homemade whipped cream.
Recipe Notes & Tips:
- Do not leave milk mixture unattended while bringing up to a low boil. Milk will separate and curdle if boils at too high of a temperature or too quickly.
- For thicker pudding, cook an additional 4-5 minutes over medium-high heat.
- Top with homemade whipped cream.
- Store leftover vanilla pudding in the refrigerator for up to 7 days.
- Pudding can be frozen for up to 3 months.
Leave a Reply