Description
This homemade vanilla pudding recipe delivers a smooth, creamy dessert that’s perfect for any occasion. Made with simple ingredients like whole milk, egg yolks, sugar, and pure vanilla extract, this pudding is gently cooked on the stovetop until it thickens to the perfect silky consistency. Whether served warm or chilled, this classic vanilla pudding is a comforting treat that’s easy to prepare from scratch.
Ingredients
Scale
Liquid and Dairy
- 3 cups whole milk, divided
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 tablespoons cornstarch
- ¾ cup sugar
- Pinch of salt
Eggs
- 3 egg yolks
Instructions
- Make the cornstarch slurry: In a small bowl, whisk together ¼ cup of the milk with the cornstarch until smooth. This helps prevent lumps later when cooking the pudding.
- Heat milk and dissolve sugar: In a medium saucepan, combine the remaining 2¾ cups of whole milk with the sugar and a pinch of salt. Warm over medium heat until the mixture is steaming but not boiling, stirring occasionally to fully dissolve the sugar.
- Temper the egg yolks: Whisk the egg yolks in a separate small bowl until smooth. Slowly add ½ cup of the hot milk mixture to the yolks in a thin stream, whisking constantly to temper them and avoid curdling. Then pour the tempered egg mixture back into the saucepan along with the cornstarch slurry.
- Cook until thickened: Continue cooking the mixture over medium heat, whisking constantly, until the pudding thickens and just begins to simmer.
- Finish the pudding: Remove the saucepan from heat and stir in the butter and pure vanilla extract until fully incorporated and the pudding is smooth.
- Chill or serve warm: Pour the pudding into individual serving dishes, then place a layer of plastic wrap directly on the surface to prevent a skin from forming. Serve immediately warm or refrigerate for several hours until thoroughly chilled.
Notes
- Whisking constantly while cooking prevents lumps and keeps the pudding smooth.
- Tempering the egg yolks avoids scrambling them when combined with hot milk.
- Placing plastic wrap on the pudding surface prevents a skin from forming during chilling.
- This pudding can be served warm or cold, depending on your preference.
- For a richer flavor, use whole milk, but 2% milk can be substituted for a lighter version.
