You’ll never go back to packaged mixes again after trying this easy homemade vanilla pudding recipe. With a silky, creamy texture and a rich vanilla flavor, it’s a billion times better than saccharine store bought mixes. Best of all, it’s made with just a few simple, wholesome ingredients. You can devour it on its own, but I also share my other favorite ways to serve it.
Ingredients:
- Whole milk: Whole milk is the base for the pudding, proving a luscious texture that’s not too heavy. I don’t recommend using a nut or oat milk for this recipe, as it will affect the flavor.
- Egg yolks: Egg yolks give the pudding body and richness.
- Cornstarch: Cornstarch thickens this vanilla pudding, making it gluten free!
- Vanilla: While you can certainly spring for a fresh vanilla bean, vanilla paste gives the pudding flecks of vanilla and a rich flavor at a fraction of the cost (you can use vanilla extract instead for a milder flavor).
- Sugar: This pudding has far less sugar than most recipes, but don’t worry, it’s still plenty sweet (you won’t even notice).
- Butter: A tablespoon of butter helps give the pudding even more richness and a smooth mouth feel.
- Salt: A touch of salt is important for balancing the flavors and highlighting the sweetness of the pudding.
How to make vanilla pudding from scratch
- In a medium heat-proof bowl, whisk 3 egg yolks until smooth (you’ll be using them in a few minutes). In a medium saucepan, whisk together sugar, cornstarch and salt. Whisk in the milk.
- Place the saucepan over medium heat and cook, whisking constantly, until the milk starts to simmer (it will take about 7-8 minutes; be patient and find your zen!). Slowly pour about ½ cup of the hot milk mixture into the bowl with the egg yolks while whisking (this is called tempering the eggs and will prevent them from curdling in the hot liquid).
- Pour the egg mixture back into the saucepan in a slow, steady stream while whisking.
- Put the saucepan over medium-low heat and cook, whisking, until the pudding starts to bubble and thicken, about 1-2 minutes. Remove the pan from the heat and stir in butter and vanilla extract.
- Pour the pudding into a storage container or bowl (if some of the egg has curdled, or if the bottom has browned, pour the pudding through a mesh strainer). Cover the pudding with plastic wrap, placing it directly on the surface of the pudding (this will prevent a skin from forming).
How to serve this recipe
You can serve this homemade vanilla pudding all on its own as a simple dessert (my kids love it as an after-school treat), or you can dress it up. Top it with whipped cream, fresh berries and/or Candied Maple Pecans (my favorite!). To take it over the top, pair it with some crunchy biscotti or cookies (such as these Mini Pecan Tarts). The pudding is also fabulous in parfaits and in this Gingerbread Trifle (see below!).
FAQs
Homemade vanilla pudding can be refrigerated for up to 5 days.
If your pudding is grainy then the egg yolks curdled when you added them to the hot milk. To fix a grainy pudding, strain the mixture before refrigerating.
While vanilla pudding and custard are both milk (or cream) based, custard usually uses less cornstarch or flour and relies on eggs as the thickener. Custard will therefore set up when baked (like creme brûlée) or frozen (like ice cream). However, vanilla pudding and custard can often be used interchangeably in certain recipes, such as parfaits and trifles.
Recipe tips:
- Using a heavy bottomed saucepan will help prevent the pudding from browning or burning on the bottom.
- It’s important to whisk constantly while the milk comes to a simmer—this will also help prevent the bottom from browning and will ensure a smooth pudding. A long thin whisk makes it easy to get into the corners of the pan.
- If the pudding browns on the bottom, or if the eggs overcook and curdle slightly in the pudding, don’t fear! Simply strain the pudding through a fine mesh strainer before refrigerating.
- For an easy but elegant dessert, top the pudding with whipped cream and chopped Candied Maple Pecans!
- For a show-stopping dessert, layer the pudding in this Gingerbread Trifle!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
For a chocolate version, don’t miss this Homemade Chocolate Pudding Recipe (pictured below)!!
Other easy desserts to try:
- Chocolate Pudding Tart
- No-Bake Chocolate Chip Oat Cookies
- Crustless Pumpkin Pie Custards
- Cherry Almond Ricotta Cake
- Individual Flourless Chocolate Cakes
- Cherries in Port with Sweet Ricotta
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Homemade Vanilla Pudding (Gluten Free)
Equipment
- Saucepan
Ingredients
- 3 large egg yolks
- ¼ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon fine sea salt
- 3 cups whole milk
- 1 tablespoon unsalted butter, cut into small pieces
- 1 teaspoon vanilla paste or extract, or the seeds from ½ vanilla bean
Instructions
- In a medium heat-proof bowl, whisk the egg yolks until smooth (you'll be using them soon).
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Whisk in the milk.
- Place the saucepan over medium heat and cook, whisking constantly, until the milk starts to simmer (the foam will mostly subside and you’ll start to see the milk plop and bubble), about 7-8 minutes—don’t be tempted to walk away during this time (whisking constantly will prevent the bottom from browning and will create a smooth texture). Remove the pan from the heat.
- Slowly pour about ½ cup of the hot milk mixture into the bowl with the egg yolks while whisking (this is called tempering the eggs and will prevent them from curdling in the hot liquid). Pour the egg mixture back into the saucepan in a slow, steady stream while whisking.
- Put the saucepan over medium-low heat and cook, whisking, until the pudding starts to bubble and thicken, about 1-2 minutes. Remove the pan from the heat and stir in the butter pieces and vanilla.
- Pour the pudding into a storage container or bowl (if some of the egg has curdled, or if the bottom has browned, pour the pudding through a mesh strainer). Cover the pudding with plastic wrap, placing it directly on the surface of the pudding (this will prevent a skin from forming).
- Refrigerate the pudding for at least 2 hours, or for up to 5 days (it will thicken as it cools). Stir well before serving.
Notes
- Using a heavy bottomed saucepan will help prevent the pudding from browning or burning on the bottom.
- It’s important to whisk constantly while the milk comes to a simmer—this will also help prevent the bottom from browning and will ensure a smooth pudding. A long thin whisk makes it easy to get into the corners of the pan.
- If the pudding browns on the bottom, or if the eggs overcook and curdle slightly in the pudding, don’t fear! Simply strain the pudding through a fine mesh strainer before refrigerating.
- Using a heavy bottomed saucepan will help prevent the pudding from browning or burning on the bottom.
- It’s important to whisk constantly while the milk comes to a simmer—this will also help prevent the bottom from browning and will ensure a smooth pudding. A long thin whisk makes it easy to get into the corners of the pan.
- If the pudding browns on the bottom, or if the eggs overcook and curdle slightly in the pudding, don’t fear! Simply strain the pudding through a fine mesh strainer before refrigerating.
- For an easy but elegant dessert, top the pudding with whipped cream and chopped Candied Maple Pecans!
- For a show-stopping dessert, layer the pudding in this Gingerbread Trifle!
- For a chocolate version, don’t miss this Homemade Chocolate Pudding Recipe.
Charlie says
Is this the same thickness as the store-bought puddings?
I so how can I make it thicker?
Nicki Sizemore says
Yes, this pudding is thick and spoonable, although if you want a thicker pudding you can add 1 more tablespoon of cornstarch. Just be sure to whisk well when you heat the milk, as the cornstarch can create lumps. I hope you enjoy!