Homemade Vanilla Pudding Recipe

5 from 1 vote

Homemade Vanilla Pudding Recipe

24 oz pudding (2 ½ cups) This easy vanilla pudding recipe is made from scratch 10 minutes. Homemade vanilla pudding is smooth and creamy and so much more delicious than boxed or packaged varieties.

Prep Time5

Cook Time10

Chilling8

Total Time8 15

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Servings

Author: Laura

Cost: $6

Equipment

Ingredients

1 cup whole milk
1 cup heavy cream
½ cup granulated sugar
2 Tablespoons cornstarch
Seeds from one vanilla bean
Pinch sea salt
2 egg yolks
1 teaspoon pure vanilla extract
2 tablespoons salted butter

US Customary - Metric

Instructions

Whisk egg yolks together in small bowl or glass measuring cup.
Warm milk, cream sugar, vanilla bean seeds, salt, and cornstarch over medium-low heat, whisking often until it just begins to shimmer and steam.
Once it reaches this point, slowly pour about ½ cup of the mixture into the egg yolks, whisking as you pour.
Return the egg/milk mixture to the pot and cook until thickened, 2-3 minutes, whisking constantly.
Turn off heat and add the butter and vanilla extract and whisk until butter is melted and the mixture is smooth.
Transfer the vanilla pudding to a glass jar, a glass bowl with a lid, or individual ramekins and chill for at least 8 hours (preferably overnight).
Serve chilled with homemade whipped cream, berries, etc.

Video

Notes

Ingredient Substitution Notes

Whole milk/heavy cream. this vanilla pudding recipe calls for 2 cups of liquid dairy. Higher fat content yields a richer pudding, so while you can use different ratios, I do not recommend using “low-fat” ingredients. Use 2 cups of dairy and it can be a mixture of whole milk, heavy cream, and/or half and half. I have included the ratios of whole milk and heavy cream that I tested and are the best.
Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
Vanilla bean seeds. using the seeds from a vanilla bean takes this recipe from great to wow. If you don't have beans, you can increase the vanilla extract to 2 teaspoons.
Salted Butter. Unsalted butter works well.

Store/Freeze

Store pudding in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Let it thaw overnight in the refrigerator and serve cold.

Nutrition