Homemade Vanilla Pudding is pure comfort food. It’s made using common kitchen ingredients, takes only about 15 minutes to put together and is ridiculously good.
Vanilla Pudding from Scratch
If you have never tried from-scratch Homemade Vanilla Pudding let me sing the praises of it, because it’s dessert perfection. It’s simple to make (and I share all the tips for making it below), it uses common inexpensive ingredients, and has a million different ways you can use it, other than just eating it with a spoon. This recipe is thick and creamy with a rich flavor and sheer deliciousness. So let’s get to making it, okay?
Vanilla Pudding Ingredients
- Whole Milk
- Granulated Sugar
- Vanilla Extract
- Unsalted Butter
- Pinch salt
How to Make Vanilla Pudding
The pudding is made in one pot and doesn’t require any tempering of the eggs. You start by whisking together the sugar, cornstarch and egg yolks and then add in the milk.
The whole mixture is cooked over medium heat, while you alternate between whisking and using a rubber spatula to scrape up any thickened bits from the bottom. The trick is to slowly heat the egg yolks with all of the ingredients at once so they don’t scramble. The added cornstarch helps stabilize the egg yolk mixture so that doesn’t happen. Additionally, it helps the mixture to thicken to the proper consistency. Once you’ve cooked the pudding, strain it, and whisk in butter and vanilla extract.
Pour into your desired container (or pie).
Tips for Making Pudding
- Make sure to have a rubber spatula and a whisk handy. I use both to make sure the the mixture cooks evenly. I swap between using them while I’m cooking the pudding to make sure I’m getting all the mixture out of the crevices of the pot while whisking to ensure a consistent cook.
- Don’t walk away from the pudding. It takes no more than 10 minutes to cook. Also, it’s especially important to stir almost constantly in the beginning when you are cooking it to ensure no egg yolks get stuck to the bottom of the pot and scramble.
- Strain the pudding to get rid of any small bits of cooked eggs you might have. It makes the final pudding smoother.
- This pudding will set pretty firm. If you are using it to make a pie, make sure to put it directly into the prepared pie crust you will be using. If you are serving it individually go ahead and place directly in the serving bowls. If you don’t plan to make individual portions, place it in the container you plan to serve it in.
- Pudding is best eaten with one to two days after it has been made. But it will last up to 5. As the days go on, the pudding might release some moisture. This is fine to consume, just stir it back up.
How to Serve It
Serve this pudding warm or chilled. Do note: pudding tastes sweeter when it’s served warm.
Go ahead and put the biggest dollop of unsweetened whipped cream on this pie. You won’t regret it. It also tastes wonderful served with fresh fruit or some crumbled cookies.
Looking to turn this into a pie? Check out this Banana Cream Pie recipe.
More Easy Dessert Recipes:
- Homemade Chocolate Pudding
- Maple Sweet Potato Pie Bars
- Nutella Pie with Potato Chip Crust
- No Bake Oreo Pie
Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.