This homemade vanilla pudding is smooth, creamy, and full of real vanilla flavor. Made from simple pantry staples, it delivers a comforting dessert that feels nostalgic yet elegant. Whether served warm or chilled, it’s a timeless treat that proves homemade is always worth it.
Why You’ll Love This Recipe
This recipe comes together quickly with basic ingredients and no special equipment. The texture is rich and velvety thanks to the combination of egg yolks and cornstarch, while pure vanilla gives it a deep, authentic flavor. It’s versatile enough to enjoy on its own or dress up with toppings, and it can be used as a base for many other desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups whole milk, divided
3 tablespoons cornstarch
1 pinch salt
3/4 cup granulated sugar
3 large egg yolks
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
Directions
In a small bowl, whisk together 1/4 cup of the milk with the cornstarch until smooth. Set aside.
In a medium saucepan, combine the remaining milk, salt, and sugar. Heat over medium heat until the mixture is steaming, stirring occasionally. Do not allow it to boil.
While the milk is heating, whisk the egg yolks in a separate bowl. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper them.
Pour the egg mixture back into the saucepan, then add the cornstarch mixture. Cook over medium heat, whisking constantly, until the pudding thickens and just begins to simmer, about 7 to 10 minutes.
Remove the saucepan from the heat. Whisk in the butter and vanilla extract until fully incorporated.
Pour the pudding into individual serving dishes. Serve warm, or cover the surface directly with plastic wrap and refrigerate until chilled.
Servings and timing
This recipe yields about 4 servings, with each serving approximately 1/2 cup.
Preparation time: 5 minutes
Cooking time: 8 to 10 minutes
Chilling time (optional): 2 to 3 hours
Variations
For a deeper vanilla flavor, replace the vanilla extract with vanilla bean paste or scrape seeds from half a vanilla bean into the pudding.
Use reduced-fat milk or a plant-based milk for a lighter version, keeping in mind the texture and flavor will change slightly.
Add a pinch of ground cinnamon or nutmeg for a warm spice note.
Layer the pudding with sliced bananas and biscuits to create a simple banana pudding-style dessert.
Storage/Reheating
Store the pudding in an airtight container or covered serving dish in the refrigerator for up to 3 days. Make sure plastic wrap touches the surface to prevent a skin from forming. To reheat, warm gently in a saucepan over low heat, stirring frequently, or microwave in short intervals, stirring between each.
FAQs
Can I make this pudding without eggs?
Yes, you can omit the egg yolks and increase the cornstarch slightly, but the pudding will be less rich and custard-like.
Why did my pudding turn out thin?
The pudding may need more cooking time. It thickens fully after simmering and will continue to set as it cools.
Can I reduce the sugar?
Yes, you can reduce the sugar to 1/2 cup for a less sweet pudding.
Does the pudding thicken as it cools?
Yes, the pudding thickens significantly once cooled and chilled.
Can I use low-fat milk?
You can, but the texture will be less creamy compared to using whole milk.
How do I prevent a skin from forming?
Press plastic wrap directly onto the surface of the pudding while it cools.
Can I serve this warm?
Yes, the pudding is delicious served warm right after cooking.
Is this pudding gluten-free?
Yes, as long as the cornstarch used is certified gluten-free.
Can I use this as a dessert filling?
Absolutely, it works well as a filling for cakes, pastries, and layered desserts.
Can I freeze vanilla pudding?
Freezing is not recommended, as it can change the texture and cause separation.
Conclusion
Homemade vanilla pudding is a simple yet satisfying dessert that delivers comfort in every spoonful. With its creamy texture and real vanilla flavor, it’s perfect for everyday treats or special occasions. Once you try it from scratch, it’s sure to become a staple in your kitchen.
This homemade vanilla pudding is creamy, rich, and full of real vanilla flavor. Made with simple ingredients, it’s a nostalgic dessert that’s perfect served warm or chilled, and great on its own or layered in other treats.
Author:Sophia
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes (plus optional chilling)
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
3 cups whole milk, divided
3 tablespoons cornstarch
1 pinch salt
3/4 cup granulated sugar
3 large egg yolks
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
Instructions
In a small bowl, whisk 1/4 cup of the milk with cornstarch until smooth. Set aside.
In a medium saucepan, combine remaining milk, salt, and sugar. Heat over medium heat until steaming, stirring occasionally (do not boil).
In a separate bowl, whisk the egg yolks. Slowly pour in 1/2 cup of hot milk, whisking constantly to temper.
Return the egg mixture to the saucepan and stir in the cornstarch mixture.
Cook over medium heat, whisking constantly, until thickened and just starting to simmer (7–10 minutes).
Remove from heat and whisk in butter and vanilla until smooth.
Pour into serving dishes. Serve warm or chill with plastic wrap pressed onto the surface.
Notes
Use vanilla bean paste or vanilla bean seeds for deeper flavor.
Reduced-fat or plant-based milk can be used but will alter texture.
Add spices like cinnamon or nutmeg for a twist.
Layer with fruit and cookies to create easy parfaits.
