Get the Recipe:
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
- ½ cup (100 g) granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups (480 ml) milk
- 2 large egg yolks, lightly beaten
- 3 tablespoons unsalted butter, cut into small pieces
- 1 ½ 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
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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.
The pudding should be thick enough to coat the back of a spoon. If you draw a line through it, the line should hold.
Notes
- The pudding is ready when it’s thick and glossy and coats the back of a spoon. If you draw a line through it with your finger, the line should stay in place without the pudding running back together. It should also just start to bubble before you reduce the heat — this helps ensure the cornstarch is fully activated.
- Store leftovers in the refrigerator (with plastic wrap directly on the surface) up to 4 days.
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