This vanilla pudding recipe is so easy you’ll never buy pudding in a box again. It’s great as a sweet treat on its own, or add it to your favorite recipe for a truly homemade dessert to serve your family. This vanilla pudding recipe has more flavor than anything instant possibly could.
While looking through my old family recipes, boxed vanilla pudding was a common ingredient in desserts. It gives good flavor while making the dessert creamy. However, I’m not a fan of the processed ingredients, chemicals, sweeteners, and preservatives found in most boxed pudding. Making your own from scratch is so easy, you’ll never need to use boxed pudding again.
Ingredients in Homemade Vanilla Pudding
Vanilla pudding is made from simple ingredients you probably have on hand. The great thing about making your own pudding from scratch is being able to control the sweetness of the pudding. I prefer a sweeter pudding, but adding less sugar will still give you a delicious rich flavor. Pudding ingredients are:
- Milk
- Sugar
- Egg yolks
- Salt
- Pure vanilla extract
- Cornstarch
- Unsalted butter
Ingredient Variations
- Chocolate Pudding-Add 2 tablespoons of cocoa powder and 1 tbsp of cold coffee for a rich chocolate flavor.
- Substitute 3/4 cup of peanut butter for the egg yolks in the recipe for a creamy decadent Peanut Butter Pudding.
- Remove the vanilla extract, and substitute 1/2 cup fresh squeezed lemon juice, and the zest of 1 lemon for a silky, Lemon Pudding that will knock your socks off.
Making Vanilla Pudding
Begin by mixing the egg yolks, cornstarch, and 2-3 tablespoons of milk in a separate bowl. This should be a thick pasty consistency.
In a medium pot, heat the milk, sugar, and salt over medium heat until the sugar dissolves. Do not scorch the milk! It should start to slightly simmer.
Remove the milk mixture from the heat, and set it aside.
Slowly add a ladle of the hot milk to the egg paste. Whisk vigorously to temper the egg yolks.
Once the egg yolks are tempered, add them to the hot milk in the pot, and return the pudding to the stove on medium heat.
Whisk the pudding constantly until it lightly simmers and starts to thicken. (whisking vigorously is important to eliminate lumps in the pudding). Continue to whisk until you achieve your desired thickness. There should be small bubbles in the pudding.
Remove the pudding from the heat again and stir in the vanilla extract and softened butter.
Pour the pudding into a large glass bowl, and let it cool on the counter for around 5 minutes. Cover it with plastic wrap or parchment to prevent a film from forming on top of the pudding.
Refrigerate the pudding for at least two hours prior to serving. This will allow it to set.
Storing The Pudding
Store the pudding in an air tight container in the fridge for up to five days. Be sure to cover the top with plastic wrap or parchment for storage.
Pudding Making Tips
- Use medium to low heat when making pudding. Getting the milk mixture too hot will result in scorching.
- Add 1 tablespoon less cornstarch for a thinner, silky pudding.
- Whisk constantly to ensure the pudding is smooth. If the pudding is left to simmer without being stored, it will clump together.
Other Recipes to Try
Homemade Marshmallows
Southern Cheese Grits
Homemade Vanilla Pudding
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Glass bowl
Ingredients
- 3 cups Whole Milk
- 2 Egg Yolks
- 3 tbsp Cornstarch
- 3/4 cup Sugar
- 1/8 tsp Salt
- 2 tsp Pure Vanilla Extract
- 2 tbsp Butter Unsalted, Softened
Instructions
- Begin by combining 3 tbsp of the milk, egg yolks, and cornstarch in a separate bowl. Whisk to form a paste.
- In a medium saucepan, combine the remaining milk, sugar, and salt over medium heat. Stir constantly until the sugar is dissolved and the milk is simmering. Do not scorch your milk.
- Remove the milk mixture from the heat, and sit it aside.
- Add a ladle full of the hot milk to the egg yolks. Whisk vigorously to temper the yolks.
- Once the egg yolks are tempered add them to the milk mixture in the pot. Return to the stove and heat over medium heat whisking continuously. You want to continue to whisk vigorously to prevent lumps from forming in the pudding.
- Heat the pudding until it is thickened and slightly simmering.
- Remove the pudding from the heat. Stir in the softened butter and pure vanilla extract.
- Transfer the pudding to a glass bowl, and cover the top with parchment paper or plastic wrap to prevent a film.
- Cool the pudding in the refrigerator for 2 hours prior to serving.
[…] Easy Homemade Vanilla Pudding […]