This homemade vanilla pudding is nothing like what you’ll find in a plastic cup or box! It’s rich, creamy, and fragrant thanks to real vanilla, perfect for dressing up with different toppings or indulging in as-is.
I’ve been on a pudding roll lately. It started with my homemade chocolate pudding, which led to my butterscotch pudding, and somewhere in between, this classic vanilla pudding stole the show. I’m obsessed, I tell you. Vanilla pudding has shown up time to time in other desserts, like my coconut cream pie bars, but there’s nothing like a spoonful of creamy, classic pudding made from scratch.
Why You’ll Love This Homemade Vanilla Pudding
- Better than a box. This cool, creamy, sweet, delicious pudding deserves to be the center of attention. It’s a million times better than anything you’ll get from a box or pudding cup.
- Real vanilla flavor. This the kind of dessert that proves vanilla, at least REAL vanilla, should never be underestimated. It has so much depth of flavor, and if there’s ever a recipe to prove it, it’s rich homemade vanilla pudding.
- Easy recipe. If you’ve never made pudding before, classic vanilla is a perfect place to start. This recipe doesn’t require any fancy ingredients or tools. It does call for some attention at the stovetop, but I promise, you’ll be blown away by the results.
Ingredients You’ll Need
Let’s start with some quick notes on your vanilla pudding ingredients. Scroll down to the recipe card after the post for the full ingredients list, quantities, and recipe instructions.
- Granulated sugar – White sugar yields the most consistent results.
- Cornstarch – To thicken the pudding, see below.
- Milk – Whole milk is your best bet here as it creates the richest, creamiest texture.
- Egg yolks – It’s easiest to separate the yolks from the whites while the eggs are cold from the fridge. Afterward, I like to use the egg whites to make brownie brittle to crumble on top of the vanilla pudding when serving!
- Unsalted butter – I prefer to use unsalted butter in this recipe and add salt to taste (see my guide on unsalted or salted butter in baking).
- Vanilla – Homemade vanilla pudding calls for the real deal, either vanilla extract, vanilla bean paste, or vanilla bean. I like to use vanilla bean paste or my homemade vanilla extract.
The Best Thickener for Pudding
Pudding is a bit different from traditional custard (like what you’ll find in crème brûlée) as the latter usually relies on egg yolks as a thickener, while pudding uses flour or, in this case, cornstarch. I prefer cornstarch, and it makes this pudding thick and creamy. When combined with the milk, egg yolks, and butter, it makes a custard-like texture that you just can’t get any other way.
How to Make Vanilla Pudding
Like other homemade puddings, this vanilla pudding recipe requires a bit of planning as it will need time to chill before you serve it. But, also like other puddings, you can have it mixed and ready for the refrigerator in about 15 minutes. Follow the steps below and scroll to the recipe card for printable instructions.
- Mix the first 5 ingredients. Combine the sugar, cornstarch, and salt in a medium saucepan. Add about 1/4 cup milk and whisk until the mixture is smooth. Then, whisk in the egg yolks and the remaining milk.
- Cook. Place the saucepan over medium heat and cook, whisking frequently, until the mixture thickens and begins to bubble. Then, reduce the heat to medium-low and stir constantly for 5 to 6 minutes, or until the mixture noticeably thickens.
- Add the remaining ingredients. Remove the pan from the heat and stir in the butter and vanilla until the mixture is smooth.
- Chill. Pour the vanilla pudding into a small serving bowl or into individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming. Chill for at least 2 hours in the refrigerator before serving.
Tips for Success
- Use real vanilla extract. Vanilla pudding is the perfect excuse to crack out that bottle of Tahitian vanilla extract! Vanilla bean paste or scraping a fresh vanilla bean works, too. What you DON’T want is imitation vanilla, which doesn’t have nearly the same depth and nuances as the real thing.
- Refrigerate the pudding until it’s completely chilled. That’s at least 2 hours. This will help to firm up the pudding and ensure that it won’t be runny. Plus, chilling lets the flavor develop even more.
- Don’t forget the plastic wrap. It keeps skin from forming on the surface of the pudding. But if you do forget the plastic wrap, you can use a spoon to scrape the skin off before transferring the pudding into smaller bowls for serving.
Serving Suggestions
I could eat a vat of this vanilla pudding all on its own, but it’s also very easy to dress it up with different toppings. I love adding dollops of whipped cream and fresh fruit, like strawberries or blueberries during berry season. This pudding is also great topped with toasted coconut or pecans, shaved chocolate, or chocolate chips.
How to Store
If you have leftovers, store them airtight in the refrigerator for up to 4 days. Place a sheet of plastic wrap directly against the surface of the pudding before storing, to prevent a skin from forming. Vanilla pudding does not freeze well, as the texture and consistency is affected with freezing and thawing.
More Vanilla Desserts
Vanilla Pudding
This homemade vanilla pudding recipe is richer and creamier than anything you'll get from a box! Serve it as-is, with toppings, or use it in more desserts.
Ingredients
- 1/2 cup (100g) granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups (473ml) milk
- 2 large egg yolks, lightly beaten
- 3 tablespoons unsalted butter, cut into small pieces
- 1 & 1/2 teaspoons vanilla extract, vanilla bean paste, or seeds from 1/2 vanilla bean
- sweetened whipped cream, berries, toasted coconut, chocolate, or any of your favorite toppings for garnish
Instructions
- Combine the sugar, cornstarch, and salt in a medium saucepan. Add about 1/4 cup milk and whisk until smooth. Whisk in the egg yolks and the remainder of the milk.
- Cook the mixture over medium heat, whisking frequently, until the mixture thickens and just starts to bubble.
- Reduce heat to medium-low. Stir constantly while cooking until the mixture thickens (about 5-6 minutes).
- Remove the pan from the heat. Add the butter and vanilla. Stir until smooth.
- Transfer the pudding to a small bowl or to individual serving bowls. Place plastic wrap directly on top of the pudding. Refrigerate at least 2 hours before serving.
- Garnish if desired.
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21 Comments on “Vanilla Pudding”
Yum! I adore vanilla pudding…total comfort food. 🙂
LOVE pudding. And it always cracks me up that people equate vanilla with bland when it is one of the more amazing flavors (not to mention exotic given it comes from orchids!) Can’t wait to try this one. I’ve always wanted to try pudding from scratch. I hear it is easy (other than that chill wait time!) Thanks!!
Sometimes a classic, simple, recipe is the way to go. Vanilla pudding is severely underrated and I love how sophisticated yours is!
A classic but wonderful dessert. You may have set off a pudding obsession for me! 😉
I’m pretty sure the only vanilla pudding I’ve had comes pre-prepared in those little plastic cups. This seems like some sort of tragedy. Must have!
How many cups does this make?
Megan, you’ll get about 2 cups.
Can this recipe be doubled? I made it for the coconut cream pie bars which was AWESOME! But my son loved just the pudding so wanted to make a bigger batch.
Hi, Monica. I’ve not tried doubling it, but I think it would work. It make take bit longer to thicken because of the large volume.
I made this tonight for dessert and it was SO delicious and easy to make. I slice up fruit and put at the bottom of the dish, top with pudding and chill. The kids loved it. This will be my go-to pudding recioe from now on. Thanks!
I’m so glad you liked it!
So very simple to make but a touch too sweet for my taste. Next time I’ll reduce the sugar a little. Thanks for the recipe! Â
Hi, Traci. You should be able to reduce the sugar a bit without affecting the texture. I hope you’ll find an adjustment that works for you. 🙂
Jennifer,
This recipe is hands down the BEST vanilla pudding recipe I have ever made. The flavor is spot on and it is so rich and creamy. Super simple to make and it was a huge hit. Can’t wait to make it again and again and customize it so many different ways. Thanks for a fantastic keeper recipe. I can always count on your site for wonderful, classic and delicious recipes. Have a great day!
I’m so glad you enjoyed the pudding, Vicki! It’s such a simple thing, but it’s SO good!
This is absolutely the best vanilla pudding I have ever made. I’ve tried many others and was never completely satisfied. I am shocked at how easy this was and how amazing it tasted. I used  vanilla paste for the first time and all I can say is wow! Huge difference! Plus most other vanilla pudding only calls for corn starch and that’s how the pudding tasted. The addition of egg yolks is a game changer! I did add 3 instead of 2 because they were medium free range eggs. I use nothing but free range eggs and Kerry Gold butter now. Whole organic milk as well. Quality ingredients makes a huge difference in my opinion. Thank you for sharing this recipe. It’s quick easy and economical and delicious! Can’t ask for more than that!!
I’m so glad you enjoyed the pudding, Barbara! It’s such a comfort food for me, and I love that I almost always have everything I need to make it!
Can you substitute almond milk for the milk in this recipe?
Hi, Brenda! I’ve not tried that, so I can’t say for sure how well it would work. I would expect the pudding to be a bit thinner and less creamy, but otherwise fine. If you try it, let me know how it works.
Just made this as the pudding component for banana pudding and had to stop myself from eating the entire bowl of warm vanilla pudding all on its own. This is absolutely delicious – simple but rich, and makes the perfect amount.
I’m so glad you liked it, Alex! Sometimes simple things are the very best.