Homemade Vanilla Pudding
Posted by: Authentic Flavors Made Easy
Rich, silky, and irresistibly creamy, this Homemade Vanilla Pudding is made from scratch with simple pantry ingredients. It’s the perfect dessert on its own or as a filling for pies, trifles, parfaits, and cakes.
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Ingredients
- 2½ cups (600 ml) whole milk
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- ¼ teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
Optional Toppings
- Fresh berries
- Whipped cream
- Chocolate shavings
- Crushed vanilla wafers
- Ground cinnamon
Instructions
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture begins to thicken, about 5–7 minutes.
- In a small bowl, lightly whisk the egg yolks.
- Slowly whisk about ½ cup of the hot milk mixture into the egg yolks to temper them.
- Gradually pour the tempered egg mixture back into the saucepan, whisking constantly.
- Continue cooking for 2–3 minutes, stirring continuously, until the pudding is thick and smooth. Do not let it boil vigorously.
- Remove from the heat and stir in the butter and vanilla extract until fully incorporated.
- Pour the pudding into individual serving dishes or one large bowl.
- Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until thoroughly chilled.
Serving Suggestions
- Fresh strawberries or blueberries
- Banana slices
- Vanilla wafers
- Pound cake
- Pie filling
- Layered trifles
Tips
- Whisk constantly while cooking to ensure a smooth, lump-free pudding.
- For an even richer pudding, replace ½ cup (120 ml) of the milk with heavy cream.
- Use pure vanilla extract or the seeds from one vanilla bean for the best flavor.
- Store covered in the refrigerator for up to 4 days. Do not freeze, as the texture may become grainy after thawing.