This homemade vanilla pudding is rich, creamy, and incredibly easy to make from scratch. Made with just six simple ingredients and no eggs, it comes together in about 15 minutes on the stovetop before chilling into a smooth, delicious dessert. No boxed pudding mix needed!
Recently I was on the struggle bus. Like, super on the struggle bus. And when my husband asked me what I needed, I told him, “Pudding.”
Without blinking an eye, this wonderful man made me some.
I’m not sure if you knew this or not, but pudding is the perfect comfort food dessert. It’s a delightful little cup of goodness and is incredibly easy to make at home from scratch. You are going to love this recipe for homemade pudding.
Ingredients and Substitutions
- Sugar: Used to sweeten the pudding; granulated sugar works best here.
- Cornstarch: Thickens the pudding without needing eggs. I prefer cornstarch over flour because it creates a smooth, creamy texture without making the pudding gummy. It also keeps this recipe gluten-free.
- Salt: Just a little salt balances the sweetness and brings out the vanilla flavor. Use table salt in this recipe (not kosher).
- Whole milk: Whole milk is important for giving this pudding its rich flavor and creamy texture. I don’t recommend substituting skim or 2% milk, as the results won’t be as rich and creamy.
- Butter: Adds richness and gives the finished pudding a silky texture.
- Vanilla extract: Gives this pudding its delicious vanilla flavor. For the best results, use pure vanilla extract rather than imitation.
How to Make Homemade Pudding
- Combine the dry ingredients. Whisk together the cornstarch, sugar, and salt in a medium saucepan.
- Whisk in the milk. Turn the heat to low and whisk in the milk. Then turn the heat to medium.
- Bring to a boil. Continue to stir the mixture while cooking until it comes to a boil, approximately 10 minutes. Once it begins to boil, continue stirring and cooking for one more minute.
- Add the butter and vanilla. Remove it from the heat and whisk in the vanilla extract and butter.
- Cover and refrigerate the pudding. Transfer the pudding to a medium mixing bowl and press a piece of plastic wrap to the top. Cool in the refrigerator for at least four hours.
Tips for Perfect Homemade Pudding
- Create perfectly thick pudding: Make sure you bring your pudding to a full boil and let it boil for a minute, while stirring, before moving on to the next step. Because you are stirring it continuously, it won’t be a raging boil, but you will see it froth up and bubble. It will take about 10 minutes for it to get to a full boil.
- Look for the correct consistency: The pudding should feel noticeably thicker as you stir it than it did before coming to a boil. It should easily coat the back of a spoon but still be pourable. It will continue to thicken as it cools.
- Prevent lumps: The key to smooth pudding is the order you add the ingredients. It is important to first whisk together the dry ingredients and then slowly add in the milk. Additionally, continuously whisking while the pudding comes to a boil further prevents clumps.
- Avoid a skin layer on top: Pressing plastic wrap directly against the surface of the pudding as it cools keeps the top smooth and creamy.
How to Serve
This vanilla pudding is delicious as is, or topped with fresh fruit (I love fresh berries) and some homemade whipped cream, which can be made just before serving. It comes together quickly but can just as easily be made in advance.
Making Chocolate Pudding
You can make a homemade chocolate pudding by adding 1/4 cup of cocoa powder to the cornstarch, sugar, and salt. Follow my full recipe here: Chocolate Pudding.
Making Ahead and Storing Pudding
Because this pudding needs to chill for at least four hours, it is a great dessert to make ahead of time. You can even make it the day before serving. Store the pudding in an airtight container in the refrigerator for up to three days. Once chilled and stirred, the pudding can be stored without pressing plastic wrap directly against the surface.
If you make this homemade pudding recipe or any of my other recipes, be sure to come back and leave a comment letting me know how you enjoyed it!
Recipe Video
Homemade Vanilla Pudding
Ingredients
- 2/3 cup sugar (131.99 grams)
- 3 tablespoons cornstarch (21 grams)
- 1/4 teaspoon table salt
- 2 1/4 cups whole milk (549 grams)
- 2 tablespoons butter (28.25 grams)
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan (with the heat off), whisk together the sugar, cornstarch, and salt. Turn the heat on low and gradually whisk in the milk. Then increase the heat to medium.2/3 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon table salt, 2 1/4 cups whole milk
- Stir continuously while cooking the mixture over medium heat until it comes to a boil. It will take approximately 10 minutes. (See note.) Once it begins to boil, continue stirring and cooking for an additional minute. Remove it from the heat and whisk in the vanilla extract and butter.2 tablespoons butter, 1 teaspoon vanilla extract
- Transfer the pudding to a medium mixing bowl and press a piece of plastic wrap right up against the pudding to keep it from developing a skin on top. Cool in the refrigerator for at least 4 hours.
- Top with whipped cream and fresh fruit.
Notes
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