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Homemade Vanilla Pudding Recipe photo

Vanilla Pudding Recipe

This Vanilla Pudding is a creamy delight! Enjoy it on its own or layered in desserts for a timeless classic.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding:
  • ¾ cup Granulated Sugar
  • 3 tablespoons Cornstarch
  • 2 cups Milk (2% or higher)
  • 2 large Egg Yolks
  • 1 tablespoon Salted Butter
  • 2 teaspoons Pure Vanilla Extract use pure for best flavor

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Mixing bowl
  • Fine-mesh strainer
  • Serving dishes

Method
 

Directions:
  1. Step 1: Prepare the Ingredients. In a mixing bowl, whisk together ¾ cup of granulated sugar and 3 tablespoons of cornstarch until well combined.
  2. Step 2: Combine Dry Ingredients. In a medium saucepan, combine the sugar and cornstarch mixture with 2 cups of milk. Whisk thoroughly to ensure there are no lumps.
  3. Step 3: Heat the Mixture. Place the saucepan over medium heat. Continuously whisk the mixture as it heats.
  4. Step 4: Temper the Egg Yolks. In a separate bowl, whisk the 2 large egg yolks. Gradually pour some of the hot milk mixture into the egg yolks while whisking constantly.
  5. Step 5: Combine and Thicken. Pour the tempered egg yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until the pudding thickens and starts to bubble (about 5-7 minutes).
  6. Step 6: Add Butter and Vanilla. Remove from heat and stir in 1 tablespoon of salted butter and 2 teaspoons of pure vanilla extract until fully melted and combined.
  7. Step 7: Cool the Pudding. Transfer the pudding to a bowl or serving dishes and cover with plastic wrap, pressing it directly onto the surface.
  8. Step 8: Chill and Serve. Refrigerate for at least 2 hours, or until set. Enjoy your Vanilla Pudding!

Notes

  • This pudding can be made in advance and refrigerated for up to 3-4 days.
  • For a dairy-free option, use almond or coconut milk.
  • Straining the pudding through a fine-mesh strainer ensures a super smooth texture.