A sweet, simple recipe for Homemade Vanilla Pudding. Silky, smooth, and richly flavored with real vanilla—use a vanilla bean for the deepest flavor or vanilla extract if that’s what you have. Serve with whipped cream for the best result.
Vanilla Pudding
From-scratch vanilla pudding is far superior to boxed mixes. This classic pudding is straightforward to make with pantry staples and a little patience. The result is a creamy, comforting dessert with genuine vanilla flavor—perfect on its own or topped with a dollop of whipped cream.
Ingredients for Vanilla Pudding
- Milk — Use whole milk for best texture and flavor. Lower-fat milks or plant-based milks may not thicken the same way.
- Heavy cream — Adds richness; a milk-and-cream blend gives a full-bodied pudding that isn’t too thin.
- Sugar — Granulated sugar dissolves as the pudding cooks and sweetens the custard base.
- Egg yolks — Only the yolks are used. They contribute creaminess and help with texture without making the pudding overly firm.
- Cornstarch — Acts as the primary thickener and keeps the pudding from being watery.
- Vanilla — Use a split vanilla bean added at the start for maximum infusion, or vanilla extract added at the end for convenience.
- Salt — Enhances the vanilla and balances sweetness.
- Butter — Stirred in at the end for a silky mouthfeel.
Tips for Making Homemade Vanilla Pudding
Keep the Heat Moderate
Cook over medium or slightly below to allow sugar to dissolve and the mixture to thicken gradually. Turning up the heat to speed this up risks curdling the eggs or scorching the pudding.
The Spoon Test
Dip a clean spoon into the pudding—if it coats the back and a line drawn with your finger holds without the custard running back over it, the pudding is ready.
Vanilla Bean vs Vanilla Extract
A vanilla bean delivers the purest, most intense flavor when added at the start of cooking. If you use extract, add it after cooking to preserve its aroma and taste. Both options yield a delicious pudding.
Strain for Silky Texture
Passing the finished pudding through a fine-mesh strainer removes any tiny lumps or cooked bits of egg for a truly smooth result.
If you prefer chocolate, you can adapt this method to make a rich chocolate pudding instead.
Are Vanilla Pudding and Custard the Same Thing?
Puddings and custards are closely related but not identical. Puddings are often thickened with starch (like cornstarch) and have a softer, silkier texture. Custards rely mainly on egg yolks to thicken and are usually firmer. This recipe uses cornstarch as the primary thickener, so it falls into the pudding category, though the egg yolks contribute extra richness.
Enjoy!
Let’s bake together! Follow the recipe author’s YouTube channel for video guidance and recipe demonstrations.
Vanilla Pudding
A sweet and simple homemade vanilla pudding—silky and rich with real vanilla. Includes a how-to video.
Cook: 30 mins |
Chilling Time: 5 hrs |
Total: 5 hrs 35 mins |
Servings: 5
Equipment
- Fine mesh strainer (optional but recommended)
Ingredients
- ¾ cup (150 g) granulated sugar
- 3 Tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups (475 ml) whole milk
- ½ cup (118 ml) heavy cream
- 2 large egg yolks
- 1 vanilla bean, split lengthwise (or substitute 2 teaspoons vanilla extract)
- 3 Tablespoons unsalted butter, cut into pieces
Instructions
- Whisk together the sugar, cornstarch, and salt in a medium saucepan.
- Add the milk, heavy cream, egg yolks, and split vanilla bean. If using vanilla extract, reserve it to add later. Whisk until combined and the yolks are broken up.
- Place the saucepan over medium heat and whisk frequently. Heat slowly so the sugar melts and the mixture begins to thicken.
- When the mixture coats the back of a spoon, continue to whisk and bring it to a boil over medium to medium-high heat.
- Once boiling, cook while stirring constantly for 60 seconds, then remove from heat.
- If you used a vanilla bean, remove it now. Add butter a piece at a time, stirring until melted and incorporated. If using vanilla extract, stir it in at this point. Stir until smooth.
- Optional: Pour the pudding through a fine-mesh sieve into a heatproof bowl to remove any lumps. Let cool 20 minutes, stirring occasionally to prevent a skin from forming.
- Press plastic wrap or parchment directly onto the surface of the pudding to prevent a skin. Cool to room temperature, then refrigerate for several hours or overnight until fully chilled.
- Serve chilled, topped with whipped cream if desired.
Notes
Discard the egg whites or use them for meringue cookies. To substitute vanilla extract, use 2 teaspoons and add it when you stir in the butter.
Nutrition
Serving: 1 | Calories: 361 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 12 g | Cholesterol: 134 mg | Sodium: 172 mg | Sugar: 35 g
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