Print

Homemade Vanilla Pudding

A bowl of from homemade vanilla pudding with a spoon in it, topped with whipped cream and crumbled cookies.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.

Ingredients

  • 1 fresh vanilla bean or 2 teaspoons vanilla extract
  • 2/3 cup (135 grams) granulated sugar
  • 3 tablespoons (21 grams) cornstarch
  • Pinch coarse kosher salt
  • 2 large eggs
  • 2 egg yolks
  • ½ cup (115 grams) heavy cream
  • 2-1/2 cups (510 grams) whole milk
  • 4 tablespoons (30 grams) butter

Instructions

  1. If using a vanilla bean, use a sharp knife to cut it in half lengthwise. Scrape out the vanilla caviar from inside.
  2. In a heavy-bottomed medium pot, combine the sugar and vanilla caviar. Rub the vanilla together with the sugar to break up the clumps.
  3. Add in the cornstarch and salt and whisk together to combine. Whisk in the eggs and yolks and about the cream until smooth. Whisk in the milk and then add the vanilla bean into the pot.
  4. Turn on the heat to medium. Cook the mixture, whisking constantly and occasionally using a rubber spatula to scrape up any thickened pudding in the edges of the pan, until the pudding has fully thickened and large bubbles are forming and popping, about 8 minutes.
  5. Remove from the heat and immediately pour the pudding through a fine-mesh strainer into a bowl, using the spatula to push all the pudding through the strainer and leaving the vanilla bean behind. Whisk the butter into the pudding until fully combined. If you are using vanilla extract, add that here.
  6. Leave the pudding in the bowl or transfer it into individual serving containers and smooth over the top. Place a piece of plastic wrap on the surface of the pudding to prevent a "skin" from forming. Let cool to room temperature before chilling in the refrigerator for at least 3 hours or overnight.

Notes

If you are using the fresh vanilla bean and want to go the extra mile to make this pudding outstanding, the night before you plan to make the pudding, make the vanilla sugar using steps 1-2. Store the vanilla sugar in a glass airtight container until ready to make the pudding.

Want to use this in a pie? Know that this pudding is on the thinner side. If you want to use it as a pie filling, add an additional tablespoon of cornstarch to the recipe.

Find it online: https://everydaypie.com/homemade-vanilla-pudding/