Description
This homemade vanilla pudding recipe is a creamy, classic dessert made from scratch using simple ingredients like whole milk, cornstarch, sugar, egg yolks, butter, and vanilla. The pudding is cooked gently on the stovetop to achieve a smooth, luscious texture, perfect for serving chilled as a comforting treat.
Ingredients
Scale
Liquid Ingredients
- 3 cups whole milk
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract (OR vanilla bean paste)
Dry Ingredients
- 3 heaping tablespoons cornstarch
- ½ cup granulated sugar (use ¾ cup for a sweeter pudding)
- â…› teaspoon salt
Other Ingredients
- 3 large egg yolks
Instructions
- Prepare egg yolks: Beat the egg yolks in a heat-proof bowl and set aside to have them ready for tempering.
- Mix cornstarch and milk: In a 3-4 quart saucepan, whisk together the cornstarch and ½ cup of the milk until smooth. Add the remaining milk, sugar, and salt, whisking until fully combined.
- Heat milk mixture: Place the saucepan over medium-high heat and bring the mixture to a boil while whisking constantly to prevent lumps and scorching.
- Temper egg yolks: Once the milk mixture boils, immediately remove it from the heat. Slowly pour the hot mixture in a steady stream into the beaten egg yolks while whisking constantly to blend thoroughly and avoid cooking the eggs prematurely.
- Cook pudding: Pour the blended mixture back into the saucepan and return it to medium to medium-high heat. Heat gently while whisking constantly until the mixture thickens noticeably, about 2-3 minutes. The pudding will still be slightly thinner than the final texture.
- Finish pudding: Remove the saucepan from heat, then whisk in the butter and vanilla extract or paste. Allow the pudding to cool for 5 minutes.
- Chill and serve: Pour the pudding into individual serving dishes and refrigerate for at least one hour, preferably several hours or overnight, until fully chilled and set.
- Storage: Keep the pudding refrigerated and consume within 5 days for best freshness.
Notes
- Use ¾ cup sugar if you prefer a sweeter pudding.
- Whisk constantly during cooking to prevent lumps and burning at the bottom of the pan.
- Tempering the egg yolks with hot milk mixture prevents scrambling the eggs.
- For richer flavor, vanilla bean paste can be used instead of extract.
- Store pudding covered in the refrigerator to avoid forming a skin on top.
- Pudding can be served plain or topped with fresh fruit, whipped cream, or a sprinkle of cinnamon.