Homemade Vanilla Pudding Recipe

I perfected Homemade Vanilla Pudding using pantry staples and one unexpected trick that finally makes boxed mixes unnecessary.

I used to think pudding meant boxed mix until I made my own. This Homemade Vanilla Pudding flips everything: creamy but not cloying, with real whole milk and the warm, honest hit of pure vanilla extract.

I had always put it off, thinking it would be fussy, but one saucepan and a little patience showed me otherwise. There are tricks that make it silkier than store bought and, yes, you can taste the difference.

I wont tell you I get it right every time; sometimes I scorch the bottom or end up a tad too thick, but thats part of the fun.

Ingredients

Silky, comforting vanilla pudding is one of those simple desserts that feels fancy but is actually pretty forgiving.

The custardy texture comes from egg yolks and cornstarch working together, while milk and a touch of cream keep it lush and smooth.

Butter adds roundness and a little shine, sugar brings sweetness and body, and vanilla gives that warm, floral smell that makes people smile.

It chills well so you can make it ahead, and it’s great on it’s own or with fruit, cookies, or a sprinkle of toasted nuts.

Super cozy, especially on a quiet night.

• Whole milk: provides protein, calcium and a creamy base for texture
• Sugar: simple carbohydrates that sweeten and help body
• Cornstarch: starch thickener, gives pudding its velvety hold
• Egg yolks: adds fat, protein, richer mouthfeel and slight color
• Butter: fat for richness and sheen, boosts flavor
• Vanilla: aroma powerhouse, adds warm floral sweetness without extra sugar
• Heavy cream optional: extra fat and silkiness, makes it more indulgent

Ingredient Quantities

• 2 cups whole milk
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon fine salt (about a pinch)
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract or seeds from 1 vanilla bean
• 1/2 cup heavy cream optional for extra richness

How to Make this

1. Pour 2 cups whole milk into a medium saucepan, then whisk in 1/2 cup granulated sugar, 3 tablespoons cornstarch and 1/8 teaspoon salt until totally smooth so there are no dry bits left.

2. If using a vanilla bean, split it and scrape the seeds into the milk now and toss the empty pod in too. If using extract, wait to add it at the end.

3. Warm the milk mixture over medium heat, whisking often, until it is steaming and just starting to simmer around the edges but not a full boil.

4. While the milk warms, whisk 2 large egg yolks in a small bowl until smooth. Slowly pour about 1/3 cup of the hot milk into the yolks while whisking constantly to temper them, then pour the tempered yolk mixture back into the saucepan.

5. Return the pan to medium low and cook, whisking constantly, until the pudding thickens and becomes glossy and you can see the whisk leaving tracks, about one to two minutes after it first thickens. Keep it gentle, if it boils hard it can curdle.

6. Remove from heat, stir in 2 tablespoons unsalted butter until melted and smooth, then add 1 teaspoon pure vanilla extract if you didn’t use a vanilla bean. Taste and adjust if you want a touch more vanilla or salt.

7. For extra richness either stir in 1/2 cup heavy cream now while warm for a silkier finish, or whip the cream to soft peaks and fold it in after the pudding is chilled for a lighter, mousse like texture.

8. Strain the pudding through a fine mesh sieve into a clean bowl to catch any tiny cooked bits for perfectly smooth pudding.

9. Press plastic wrap directly onto the surface to stop a skin forming, chill at least two hours until cold and set. Before serving give it a quick whisk or spoon out into bowls and top with whipped cream or fresh fruit if you like.

Equipment Needed

1. Medium, heavy-bottomed saucepan (2 to 3 qt) for even heating and less chance of scorching
2. Heatproof whisk (medium size) for constant stirring, and to leave those glossy tracks
3. Small bowl for tempering the egg yolks
4. Fine mesh sieve to strain out any tiny cooked bits for perfectly smooth pudding
5. Rubber spatula or wooden spoon to scrape the pan and stir in butter
6. Measuring cups and spoons for milk, sugar, cornstarch and salt
7. Plastic wrap to press directly onto the pudding surface so a skin doesnt form
8. Mixing/serving bowls or ramekins for chilling and serving (plus a small bowl and whisk or hand mixer if you want to whip the cream)

FAQ

Homemade Vanilla Pudding Recipe Substitutions and Variations

• Whole milk: Use equal parts full fat canned coconut milk or soy milk for similar creaminess. If you use a thin plant milk like almond, add 1 extra tablespoon cornstarch to keep it from turning too loose and expect a slight flavor change.
• Cornstarch: Swap 1:1 with arrowroot or tapioca starch for the same glossy finish. If using all purpose flour, use about twice the volume (so 3 tbsp cornstarch ≈ 6 tbsp flour) and cook a little longer, pudding will be less clear.
• Egg yolks (2): Omit them and increase cornstarch from 3 tbsp to about 4.5 tbsp, plus add 2 tbsp butter or 1/4 cup heavy cream (or canned coconut milk) to recover richness. Texture will be a bit less silky and more set, but still tasty.
• Unsalted butter: Swap 1:1 with vegan butter or melted coconut oil, or use neutral vegetable oil plus a tiny pinch of salt to mimic the salted mouthfeel.

Pro Tips

1. Temper the yolks slowly, dont rush that step — add the hot milk in a thin, steady stream while whisking so they warm up gently; if you pour fast you’ll end up with scrambled bits and thats a pain to fix.

2. Keep the heat low once the egg is in and whisk almost constantly, not full boil work; gentle, steady cooking gives a glossy, silky finish and helps prevent graininess.

3. Decide your texture early: stir in heavy cream while the pudding is warm for a super rich, silky custard, or whip the cream and fold it into chilled pudding for a lighter, mousse like result.

4. Strain everything through a fine sieve and press plastic wrap right onto the surface to stop a skin forming. If it ever gets a bit lumpy, blitz briefly with an immersion blender or whisk in a splash of warm milk to smooth it out.