Vanilla Pudding from Scratch Recipe

Introduction

This homemade vanilla pudding is rich, creamy, and whipped to a light, fluffy perfection. Made from scratch with simple ingredients, it’s a classic dessert that’s sure to delight both kids and adults alike.

Ingredients

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (or replace with granulated sugar)
• 1/2 teaspoon kosher salt
• 3 tablespoons cornstarch
• 1 cup whole milk (cold)
• 2 cups whole milk (warm)
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 2 tablespoons butter

Instructions

1. Step 1: In a 3-quart saucepan off the heat, whisk together 4 egg yolks, 1/2 cup granulated sugar, 1/2 cup brown sugar (or granulated sugar), 1/2 teaspoon kosher salt, and 3 tablespoons cornstarch.
2. Step 2: Add 1 cup cold whole milk to the mixture and beat on high speed with a hand mixer for at least 1 minute until smooth.
3. Step 3: In a separate container, add 2 cups whole milk. If using a vanilla bean, split it and scrape the seeds into the milk, then add the pod. Microwave for 2–3 minutes until bubbling at the edges, then remove and discard the pod.
4. Step 4: With the hand mixer on medium, slowly pour the hot milk into the egg mixture while mixing continuously. Strain through a fine sieve if desired to avoid any bean pieces.
5. Step 5: Continue beating until the mixture is foamy, then place the saucepan on medium heat. Stir constantly with a whisk, paying close attention to edges and corners.
6. Step 6: Stir until the pudding bubbles, about 2–3 minutes, then whisk vigorously for another 15–45 seconds to thicken fully.
7. Step 7: Remove from heat and beat again with the hand mixer to incorporate air, making it light and fluffy.
8. Step 8: Stir in 2 tablespoons butter and 1 tablespoon vanilla extract if you did not use a vanilla bean.
9. Step 9: For an extra smooth texture, strain the pudding through a fine sieve into a clean bowl.
10. Step 10: Cover the pudding immediately with plastic wrap pressed directly onto the surface to prevent a skin from forming.
11. Step 11: Refrigerate for at least 2 to 4 hours. To chill faster, place the pudding in the freezer for 30 minutes, then transfer it to the fridge. Do not leave in the freezer as this damages the texture.
12. Step 12: Before serving, remove the plastic wrap and whisk the pudding to smooth it out. Serve cold, topped with whipped cream and optional cookies like Nilla wafers or graham crackers.

Tips & Variations

• Use a vanilla bean for a deeper flavor or vanilla extract for convenience.
• If you prefer a purer vanilla taste, substitute brown sugar with granulated sugar.
• Whisk constantly when heating to avoid lumps and ensure even cooking.
• Straining the pudding creates an ultra-smooth texture that is especially nice for elegant presentations.
• Try stirring in a pinch of cinnamon or nutmeg for a warm twist.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days. Avoid freezing as it negatively affects the texture, causing it to become watery when thawed. Rewhisk before serving to restore smoothness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk alternatives?

Whole milk is best for texture and flavor, but you can experiment with full-fat coconut milk or other creamy alternatives. The texture may vary slightly.

What can I do with the leftover egg whites?

Save them for an omelette or make meringues or macarons. Egg whites freeze well if you want to save them for future recipes.

Vanilla Pudding from Scratch Recipe

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4.7 from 140 reviews

This homemade Vanilla Pudding recipe from scratch creates a rich, creamy, and velvety dessert using simple ingredients like egg yolks, sugars, cornstarch, and real vanilla bean or extract. The pudding is cooked gently on the stovetop and whipped to a light fluffiness, then chilled to perfection, making it a classic comfort dessert perfect for any occasion.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 20 minutes (includes chilling time)
• Yield: About 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (can be replaced with granulated sugar)
• 1/2 teaspoon kosher salt
• 3 tablespoons cornstarch

Wet Ingredients

• 4 large egg yolks
• 1 cup whole milk (cold)
• 2 cups whole milk (warm)
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 2 tablespoons butter

Instructions

1. Combine Egg Yolks and Dry Ingredients: In a 3-quart saucepan (off the heat), add 4 large egg yolks. Then add 1/2 cup granulated sugar, 1/2 cup packed brown sugar (or all granulated sugar if preferred), 1/2 teaspoon kosher salt, and 3 tablespoons cornstarch.
2. Blend with Cold Milk: Pour in 1 cup cold whole milk and use a hand mixer on high speed to beat the mixture for at least 1 minute until completely smooth.
3. Prepare Warm Milk with Vanilla: In a glass measuring cup or bowl with a spout, add 2 cups whole milk. If using a vanilla bean, slice it in half lengthwise and scrape the seeds into the milk, then submerge the pod in the milk. Microwave the milk for 2-3 minutes until it starts to bubble and foam at the edges, then immediately remove it. Discard the vanilla pod.
4. Incorporate Warm Milk into Egg Mixture: Quickly turn your hand mixer on medium speed and beat the egg mixture again. Slowly pour the hot milk into the egg mixture while mixing continuously to temper the eggs. Optionally, pour the milk through a strainer to avoid any large vanilla pod bits. Do not scrape the film on top of the milk.
5. Heat the Mixture: Continue beating until the mixture becomes foamy. Place the saucepan on the stove over medium heat.
6. Cook the Pudding: Using a whisk, constantly stir the mixture, paying attention to the edges and corners. After about 2-3 minutes, the pudding will begin to bubble. Once bubbling, whisk vigorously for 15-45 seconds to thicken.
7. Remove and Whip: Remove the pan from heat. Use the hand mixer once more to beat the hot pudding well, incorporating air for a lighter texture.
8. Add Butter and Vanilla Extract: Stir in 2 tablespoons butter and 1 tablespoon vanilla extract if you did not use a vanilla bean.
9. Strain for Smoothness (Optional): For an extra smooth pudding, strain it through a fine sieve into a clean bowl.
10. Cover to Prevent Film: Immediately cover the surface of the pudding with plastic wrap, pressing it directly onto the surface to prevent a film from forming.
11. Chill the Pudding: Refrigerate for at least 2-4 hours. You may speed up cooling by placing it in the freezer for the first 30 minutes, but transfer to the fridge after that to avoid ruining the texture.
12. Serve: Before serving, remove the plastic wrap, whisk the pudding to smooth it out again, and serve cold. Enhance with whipped cream and optionally add Nilla wafers or crumbled graham crackers for extra treat.

Notes

• You can replace the brown sugar with granulated sugar for a purer vanilla flavor.
• Always scrape the vanilla bean seeds into the milk for maximum flavor.
• Do not freeze the pudding, as freezing breaks down its texture and makes it watery upon thawing.
• Covering pudding with plastic wrap pressed onto its surface prevents formation of an unappetizing skin.
• Whipping the pudding at the end incorporates air, making it light and fluffy rather than dense.
• Save egg whites to use in another recipe, such as an omelette.
• Use a whisk consistently while cooking on the stovetop to avoid lumps and burning.

Keywords: vanilla pudding recipe from scratch, homemade vanilla pudding, classic vanilla pudding, creamy pudding dessert, stovetop pudding