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Classic Homemade Vanilla Pudding from Scratch

Three scoops of creamy, pale yellow homemade vanilla pudding served in a white bowl, illuminated by sunlight.
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Make rich, creamy vanilla pudding using simple pantry ingredients. This stovetop recipe delivers authentic flavor without any box mixes.

Ingredients

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  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

Instructions

  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt until combined.
  2. Gradually whisk in the milk until the mixture is smooth.
  3. Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens and begins to bubble. This takes about 6 to 8 minutes. Do not stop stirring to prevent scorching.
  4. Once boiling, continue to cook and stir for 1 minute to fully cook out the cornstarch flavor. Remove the pan from the heat.
  5. In a small bowl, lightly whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
  7. Return the saucepan to medium-low heat. Cook, stirring constantly, for 1 to 2 minutes until the pudding thickens further. Do not allow it to boil after adding the eggs.
  8. Remove from heat. Stir in the butter and vanilla extract until the butter is melted and fully incorporated.
  9. Pour the pudding into a clean bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  10. Chill in the refrigerator for at least 3 hours, or until completely cold and set. Whisk well before serving.

Notes

  • For a richer flavor, substitute 1/4 cup of the milk with heavy cream.
  • If you prefer a stronger vanilla taste, add 1/2 teaspoon of bourbon along with the vanilla extract.
  • To avoid lumps, always temper the egg yolks slowly with the hot liquid before returning them to the main mixture.
  • This recipe yields a thick and creamy pudding suitable for layering in trifles or serving with fresh berries.

Nutrition

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