You’ll never go back to packaged mixes after trying this easy homemade vanilla pudding. Silky and creamy with a warm vanilla flavor, this from-scratch pudding outshines overly sweet store-bought mixes. It uses just a few wholesome ingredients and comes together with simple steps. Enjoy it plain or dressed up—see serving ideas below.
Ingredients:
- Whole milk: Provides a luscious base and rich mouthfeel. Plant milks will change the flavor and texture.
- Egg yolks: Add body and creaminess.
- Cornstarch: Thickens the pudding and keeps it gluten free.
- Vanilla: Vanilla paste gives visible flecks and a deep flavor; vanilla extract works fine for a milder taste.
- Sugar: The recipe uses a modest amount—pleasantly sweet without being cloying.
- Butter: A tablespoon of butter rounds out the flavor and improves texture.
- Salt: A pinch balances and brightens the sweetness.
How to make vanilla pudding from scratch
- Whisk 3 egg yolks in a medium heat-proof bowl until smooth and set aside. In a medium saucepan, whisk together the sugar, cornstarch and salt, then whisk in the milk.
- Place the saucepan over medium heat and whisk constantly until the milk begins to simmer, about 5–8 minutes. Be patient and keep whisking to prevent scorching and to achieve a smooth texture.
- Temper the eggs: slowly pour about ½–1 cup of the hot milk mixture into the yolks while whisking constantly. This raises the yolk temperature gradually and prevents curdling.
- Return the tempered egg mixture to the saucepan in a slow, steady stream while whisking.
- Place the pan over medium-low heat and cook, whisking, until the pudding begins to bubble and thicken, about 1–2 minutes. It will continue to firm as it cools. Remove from the heat and stir in the butter and vanilla.
- If you notice any curdled bits or light browning on the bottom, strain the pudding through a fine mesh strainer for a perfectly smooth result.
- Pour into a storage container or bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate at least 2 hours. Stir or whisk before serving.
How to serve this recipe
You can serve this homemade vanilla pudding on its own as a simple dessert or dress it up. Top with whipped cream, fresh berries, or chopped nuts for contrast. It pairs beautifully with crunchy cookies or biscotti and makes an elegant layer in parfaits and trifles.
FAQs
Refrigerated in an airtight container, homemade vanilla pudding will keep up to 5 days. For best texture, keep plastic wrap touching the surface.
Graininess usually means the eggs curdled when exposed to too-hot liquid. Strain the pudding through a fine mesh strainer to smooth it out before chilling.
They are similar—both are milk-based—but custard typically relies more on eggs and less on starch for thickening and often sets when baked. In many desserts, pudding and custard are interchangeable.
Recipe tips:
- Use a heavy-bottomed saucepan to reduce the chance of scorching or browning on the bottom.
- Whisk constantly while the milk heats to ensure an even, silky texture; a long thin whisk helps reach the pan corners.
- If the eggs overcook slightly or the bottom shows light browning, strain the pudding through a fine mesh strainer to rescue smoothness.
- Top with whipped cream and chopped nuts for an easy, elegant finish.
- Layer the pudding with cookies or cake to make a trifle for special occasions.
*Note: this recipe is naturally gluten free when using cornstarch as the thickener.
Other easy desserts to try:
- Chocolate pudding tart
- No-bake chocolate chip oat cookies
- Crustless pumpkin pie custards
- Cherry almond ricotta cake
- Individual flourless chocolate cakes
- Cherries in port with sweet ricotta
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Get the recipe!
Homemade Vanilla Pudding (Gluten Free)
Cook Time: 15 mins
Chilling time: 2 hrs
Total Time: 2 hrs 25 mins
Equipment
- Saucepan
Ingredients
- 3 large egg yolks
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon fine sea salt
- 3 cups whole milk
- 1 tablespoon unsalted butter, cut into small pieces
- 1 teaspoon vanilla paste or extract (or the seeds from ½ vanilla bean)
Instructions
- Whisk the egg yolks in a medium heat-proof bowl until smooth.
- In a medium saucepan, whisk together sugar, cornstarch and salt. Whisk in the milk.
- Place over medium heat and whisk constantly until the milk simmers, about 5–8 minutes. Remove from heat.
- Tempering: slowly ladle about ½–1 cup of the hot milk into the yolks while whisking. Then pour the egg mixture back into the saucepan in a steady stream while whisking.
- Return to medium-low heat and cook, whisking, until the pudding bubbles and thickens, about 1–2 minutes. Remove from heat and stir in the butter and vanilla.
- Pour into a container or bowl. If needed, strain to remove any bits. Cover the surface with plastic wrap and refrigerate at least 2 hours. Whisk before serving.
Notes
Do Ahead: The pudding keeps in the fridge for up to 3–5 days. Keep plastic wrap on the surface to prevent a skin.
Serving Suggestions: Serve plain or top with whipped cream, fresh berries, chopped nuts, or cookies. Use it in parfaits and trifles.
Tips: A heavy-bottomed saucepan and constant whisking help prevent scorching. Strain if the mixture shows light curdling or browning.