Homemade Vanilla Pudding Recipe

Introduction

Homemade vanilla pudding is a classic, creamy dessert that’s both comforting and elegant. With simple ingredients and straightforward steps, you can create a rich pudding that’s perfect on its own or as a base for your favorite toppings.

Ingredients

• ½ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 ¼ cups whole milk
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 ½ teaspoons vanilla extract

Instructions

1. Step 1: In a heavy-bottomed medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk and egg yolks while whisking until the mixture is smooth.
2. Step 2: Place the saucepan over medium heat. Whisk constantly until the mixture thickens and begins to bubble, about 5 to 8 minutes. Continue cooking and whisking for 1 to 2 more minutes to fully cook the cornstarch and eggs.
3. Step 3: Remove the pan from heat. Stir in the butter and vanilla extract until fully incorporated.
4. Step 4: Pour the pudding into a heat-proof container. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to chill and set.
5. Step 5: Before serving, give the pudding a good stir. Spoon into individual serving dishes and add your favorite toppings if desired.

Tips & Variations

• For a richer pudding, substitute half the milk with cream.
• Use a fine-mesh sieve to strain the pudding before chilling for an extra smooth texture.
• Mix in a pinch of cinnamon or nutmeg for a warm spice twist.
• Top with fresh berries, whipped cream, or toasted nuts for added flavor and texture.

Storage

Store homemade vanilla pudding covered in the refrigerator for up to 3 days. Keep the plastic wrap pressed to the surface or cover with an airtight lid to prevent a skin from forming. Re-stir the pudding before serving. It is best enjoyed chilled and should not be frozen as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Whole milk is recommended for the creamiest texture, but you can use 2% milk. Non-dairy milks may alter the flavor and consistency slightly.

What do I do if the pudding is lumpy?

Whisking constantly during cooking helps prevent lumps. If lumps do form, strain the pudding through a fine sieve before chilling to achieve a smooth finish.