Homemade Vanilla Pudding

a stylized glass cup filled with vanilla pudding topped with whipped cream sitting on a light surface

No more store bought pudding cups or boxed instant pudding mixes! This Vanilla Pudding recipe is a deliciously smooth and creamy homemade dessert that is so easy to make and can be served warm or cold.

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 295kcal

Author Karrie | Tasty Ever After

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.

Video

Notes

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.

Nutrition