Indulge in a creamy, homemade treat that’s delightfully smooth, rich, and bursting with vanilla flavor. This classic pudding is simple to make yet delivers the kind of comfort you’ll crave again and again.
Why You’ll Love This Recipe
You’ll love this pudding because it’s made from scratch, giving you full control over the flavor and texture. There’s no boxed mix — just six quality ingredients that come together in about 30 minutes. The result is a luscious, homemade dessert with a rich vanilla finish and the kind of smooth consistency that elevates it beyond everyday.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups milk
½ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
Directions
In a medium saucepan, heat the milk over medium heat until bubbles form around the edges (about 10 minutes).
In a small bowl, whisk together the sugar, cornstarch, and salt until well combined.
Gradually add the sugar mixture to the hot milk, stirring constantly until the mixture thickens and is able to coat the back of a spoon (about 20 minutes).
Remove the saucepan from the heat and immediately stir in the butter and vanilla extract.
Spoon the pudding evenly into about five serving dishes. For best results, cover each dish or press plastic wrap directly onto the pudding surface and chill in the refrigerator until firm (at least 2 hours).
Servings and timing
Servings: 5
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes
Variations
Swap out the vanilla extract for almond extract or a splash of rum for a different flavor profile.
Add the zest of one lemon or orange along with vanilla for a citrus twist.
Stir in 2 tablespoons of unsweetened cocoa powder with the dry mix to transform this into a chocolate version.
Layer the cooled pudding with crushed cookies or fruit for a parfait-style dessert.
Use half-and-half or heavy cream instead of milk for an even richer texture.
Storage/Reheating
Store the pudding in an airtight container in the refrigerator for up to one week. To reheat, gently warm individual servings in the microwave for 20–30 seconds or until just warmed through, stirring once. If freezing, portion into freezer-safe containers and store for up to two months; thaw overnight in the fridge before serving.
FAQs
What type of milk should I use?
Whole milk works best for richness, but you can use 2% or a non-dairy milk that can handle heating (such as oat or soy) if needed.
Will the pudding thicken properly if I use a different size batch?
Yes — if you scale the recipe, make sure to maintain the ratio of milk, sugar, cornstarch, salt, vanilla, and butter. The cooking time may vary slightly.
How can I prevent lumps from forming?
Whisk the sugar, cornstarch, and salt thoroughly before adding to the milk, and stir constantly once added. Bringing the mixture to a gentle simmer helps activate the cornstarch.
Can I make this in advance?
Absolutely. Make it ahead of time and chill in serving dishes until needed. The texture will firm up even more as it cools.
How thick should the pudding be when done?
It should coat the back of a spoon and leave a clear line when you run your finger through — this indicates it’s set properly.
Why does the recipe include butter?
The butter adds a silky smooth texture and a richer taste — it’s the detail that elevates this from ordinary to special.
Can I use vanilla bean instead of extract?
Yes. Split one vanilla bean, scrape the seeds into the milk as it heats, and add the pod as well. Remove the pod before serving.
What if I prefer less sweetness?
You can reduce the sugar to ¼ cup or ⅓ cup without affecting the thickening. Taste once it’s cooled and adjust for future batches.
Is it okay to freeze this pudding?
Yes — freeze in airtight containers for up to two months. Thaw in the refrigerator overnight. The texture may soften slightly but it will still be delicious.
Can I serve it warm?
Yes — though this pudding is best chilled, it can be served warm right after cooking for a comforting treat.
Conclusion
Making your own vanilla pudding is a simple yet satisfying way to enjoy a classic dessert at home. With just six ingredients and about half an hour of your time, you’ll end up with a creamy, homemade pudding that feels indulgent without being complicated. Whether you serve it chilled after dinner or warm on a cozy evening, this recipe is sure to become a favorite.
A smooth, creamy homemade vanilla pudding made from scratch with just six simple ingredients. This classic dessert delivers comforting flavor and a luscious texture without any boxed mixes.
Author:Sophia
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:5 servings
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups milk
½ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
Instructions
In a medium saucepan, heat the milk over medium heat until bubbles form around the edges, about 10 minutes.
In a small bowl, whisk together the sugar, cornstarch, and salt until evenly combined.
Gradually whisk the dry mixture into the hot milk, stirring constantly to avoid lumps.
Continue stirring over medium heat until the mixture thickens and coats the back of a spoon, about 20 minutes.
Remove from heat and stir in the butter and vanilla extract until fully incorporated.
Divide the pudding into 5 serving dishes. Cover with plastic wrap directly on the surface to prevent skin from forming.
Chill in the refrigerator for at least 2 hours, or until fully set. Serve chilled or warm if preferred.
Notes
Use whole milk for the richest texture, or substitute with 2% or non-dairy milk for dietary needs.
For a chocolate version, add 2 tablespoons cocoa powder to the dry mix.
To use vanilla bean, add seeds and pod to the milk while heating and remove pod before serving.
Reduce sugar to ⅓ cup for a less sweet pudding.
Layer with fruit or cookies to make pudding parfaits.
