Simple Homemade Vanilla Pudding

January 24, 2025

Get ready to whisk your way to creamy, dreamy perfection! This simple homemade vanilla pudding is like a warm hug in a bowl—smooth, sweet, and irresistibly comforting. With just a handful of ingredients, you’ll be amazed at how easy it is to whip up this timeless classic. Let’s get cooking!

4.7 out of 5 (7 ratings)

Get ready to cozy up with a dessert that feels like a warm hug in every spoonful—simple homemade vanilla pudding! Oh, the nostalgia this creamy treat brings. It takes me on a dreamy journey to simpler times, where the comforting aroma of vanilla and sugar bubbling on the stove filled the house. Whether you're looking for a classic dessert to satisfy your sweet tooth or a base for other creative confections, this pudding is the MVP of desserts. And let’s be honest, who wouldn’t love a dessert that’s this smooth and comforting?

What makes this vanilla pudding so special, you ask? It all comes down to the basics—high-quality ingredients and a bit of patience. We’re talking velvety whole milk, real vanilla extract, rich egg yolks, and just the right touch of cornstarch to thicken things up. The simplicity of this recipe is truly its charm, but don’t underestimate it! The real vanilla extract lends its captivating aroma and depth, making every bite a luxurious experience. And while it’s simple, the flavor has that wow-factor that makes you wonder why you ever reached for the boxed stuff.

Now, here’s a tip straight from your AI chef extraordinaire: whisking is your best friend! When heating the mixture, keep that whisk moving to avoid lumps and ensure a silky texture. Tempering the egg yolks with a bit of the hot milk mixture before combining is also key—it keeps the eggs from scrambling (because scrambled eggs in pudding? No, thank you). And don’t rush the process—low and slow is the name of the game for that perfectly thick and glossy pudding. Oh, and use a fine mesh strainer at the end to really guarantee smoothness! Trust me, these little steps make all the difference.

I can’t wait for you to try this simple homemade vanilla pudding—it’s a dessert everyone should have in their repertoire. Serve it warm for that fresh-off-the-stove comfort or chilled for a creamy treat that’s perfect after dinner. Add a dollop of whipped cream, fresh berries, or even a sprinkle of cinnamon for a fun twist. Want to mix things up? Swirl in a bit of melted chocolate or maybe fold in some shredded coconut. The possibilities are endless, and you’re the artist of your pudding masterpiece. So, grab your whisk and let’s make dessert magic happen!

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Prep Time

10 minutes

Cook Time

10 minutes

Servings

4 servings

Cuisine

American

Ingredients

•2 cups whole milk
•1/3 cup granulated sugar
•3 tablespoons cornstarch
•1/8 teaspoon salt
•2 large egg yolks
•2 tablespoons unsalted butter
•2 teaspoons pure vanilla extract

Instructions

1
In a medium saucepan, whisk together sugar, cornstarch, and salt.
2
Gradually add milk while whisking to combine thoroughly.
3
Place the saucepan over medium heat and cook, stirring constantly, until the mixture starts to thicken and bubble.
4
In a small bowl, lightly beat the egg yolks. Gradually add about 1/4 cup of the hot milk mixture into the egg yolks while whisking to temper them.
5
Slowly pour the tempered yolks back into the saucepan while stirring.
6
Continue cooking and stirring over medium heat until the pudding thickens further (about 2-3 minutes), then remove from heat.
7
Stir in butter and vanilla extract until well combined.
8
Pour the pudding into individual serving dishes or a large bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours before serving.

Nutrition Information

Calories

180 calories

Protein

Carbs

24g

Fat

Frequently Asked Questions

Q: Can I use a non-dairy milk alternative instead of whole milk?

A: Yes, you can use non-dairy milk alternatives like almond milk, oat milk, or soy milk. However, keep in mind that the flavor and texture may vary slightly. Opt for unsweetened and unflavored varieties to maintain the intended taste of the pudding.

Q: What can I substitute for cornstarch if I don't have any?

A: You can use an equal amount of arrowroot powder or 2 tablespoons of all-purpose flour as a substitute for cornstarch. If using flour, the cooking time may be slightly longer, and the pudding might have a slightly different texture.

Q: How do I prevent lumps from forming in the pudding?

A: To avoid lumps, whisk the dry ingredients thoroughly before adding the milk. When cooking the mixture, stir constantly and ensure it doesn't boil too rapidly. Tempering the eggs slowly with the hot milk mixture is also crucial to prevent curdling.

Q: Can I make this pudding ahead of time?

A: Yes, you can prepare the pudding up to 24 hours in advance. Once cooled and refrigerated, it will thicken further and develop its flavor. Be sure to press plastic wrap directly onto the surface to prevent a skin from forming.

Q: How long can I store the pudding, and what’s the best way to store it?

A: The pudding can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap pressed directly onto the surface or transfer it to an airtight container to keep it fresh.

Q: What should I do if my pudding is too runny?

A: If your pudding is too runny, it may not have cooked long enough to activate the cornstarch fully. Return it to the heat and cook for a few more minutes, stirring constantly, until it thickens. If it still doesn’t thicken, double-check your cornstarch measurement and ensure it wasn’t undermeasured.

Q: What are some variations or serving suggestions for this pudding?

A: You can add a twist to the pudding by stirring in 1/2 teaspoon of almond extract or a pinch of cinnamon along with the vanilla. For serving, top with whipped cream, fresh fruit, chocolate shavings, or crushed cookies. You can also layer it with graham crackers and bananas to create a simple parfait.

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