There’s nothing quite as comforting as a bowl of creamy homemade vanilla pudding. Unlike store-bought versions, making it from scratch gives you complete control over the ingredients, resulting in a rich, velvety dessert with pure vanilla flavor.
This classic pudding is perfect for enjoying warm straight from the pot, or chilled with a dollop of whipped cream on top. It’s simple enough for a weeknight treat, yet elegant enough to serve at dinner parties with fresh fruit or cookies.
The best part? You only need a handful of pantry staples—milk, sugar, eggs, cornstarch, and vanilla extract—to create a smooth and luscious dessert that’s guaranteed to satisfy your sweet cravings.
Cooking Time & Serving
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Chill Time: 2 hours (optional)
- Total Time: 20 minutes (+ chilling if desired)
- Servings: 4
Ingredients
- 2 ½ cups whole milk
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 ½ teaspoons pure vanilla extract
- Pinch of salt
How to Make Homemade Vanilla Pudding
- Combine dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Add wet ingredients: Gradually whisk in the milk until smooth, then add the egg yolks.
- Cook mixture: Place the saucepan over medium heat. Stir constantly until the pudding thickens and begins to bubble (about 8–10 minutes).
- Remove from heat: Stir in butter and vanilla extract until fully combined and silky.
- Chill or serve: Pour into bowls. For warm pudding, serve immediately. For chilled pudding, cover with plastic wrap (pressing it directly on the surface to prevent skin from forming) and refrigerate for at least 2 hours.
Notes
- For extra flavor, you can use a vanilla bean instead of extract.
- To make it lighter, substitute whole milk with 2% milk. For a richer pudding, use half-and-half or add a splash of cream.
- Top with fresh berries, whipped cream, or crumbled cookies for a fun twist.
FAQs
Q: Can I make vanilla pudding without eggs?
A: Yes, simply leave out the yolks and increase cornstarch to 4 tablespoons for an egg-free version.
Q: How long does homemade pudding last in the fridge?
A: It stays fresh for about 3–4 days when stored in an airtight container.
Q: Can I use almond or oat milk instead of dairy milk?
A: Yes, but the pudding may be slightly less creamy. Use full-fat plant milk for best results.
Nutrition (Per Serving – 1 of 4 servings)
- Calories: 230
- Protein: 5 g
- Carbohydrates: 30 g
- Sugar: 22 g
- Fat: 10 g
- Saturated Fat: 5 g
- Fiber: 0 g
- Sodium: 95 mg
Disclaimer
This homemade vanilla pudding is best enjoyed in moderation as part of a balanced diet. It contains dairy, eggs, and gluten-free ingredients, but always check labels if you have food allergies. If you are sensitive to any of these ingredients, substitute accordingly or avoid consumption.
Would you like me to also create a sugar-free version of this vanilla pudding recipe for people who want a lighter, diabetic-friendly option?
