This vanilla pudding recipe is easy, creamy, and perfectly sweet! This is truly the best vanilla pudding you can make at home from scratch. So much better than store-bought.
Simple ingredients. Perfect texture and flavor. The best vanilla pudding ever!
- Why you’ll love making this easy vanilla pudding recipe
- Homemade vanilla pudding ingredients
- How to make vanilla pudding from scratch
- Vanilla pudding recipe tips
- Vanilla pudding recipe variations
- Serving suggestions – vanilla pudding toppings
- How to store vanilla pudding
- Is vanilla pudding the same as custard?
- More frequently asked questions
- More homemade pudding recipes and custards you’ll love
With flour at a premium these days with lockdowns, I’ve had to look at other ways to satisfy our occasional dessert craving.
One of the easiest desserts that we turn to often is this classic and super easy homemade vanilla pudding. You can just as easily make creamy chocolate pudding if you prefer too.
There’s nothing complicated about this recipe. And the results are super delicious and satisfying. I’ve never been a fan of store-bought instant vanilla pudding. Even as a kid – if you can believe that. But now that I make my own, I could never have enough of it.
Why you’ll love making this easy vanilla pudding recipe
- Simple dessert to make.
- And quick to whip up.
- The base ingredients are simple and can almost always be found at home.
- Versatile recipe that can easily be upgraded, or changed to your taste.
- This recipe is gluten free, and can be made dairy free too!
- Make it as thick or as thin as you like.
- Perfect for serving with fruit or cake.
Vanilla pudding is a lighter version of pastry cream (or custard), but made with the same ingredients. My husband likes his pudding super thick and set, whereas I like mine to be thick but creamy. And you can make this either way – depending on your preference.
Reduce the cornstarch even more and make a classic vanilla pudding that is less thick. Either way, this is an adaptable vanilla pudding recipe that your family will love!
Homemade vanilla pudding ingredients
This is also why homemade vanilla pudding is so much better than store-bought. Just a handful of ingredients, and no preservatives at all.
- Milk
- Egg yolks
- Cornstarch (or cornflour in the UK/AUS)
- Vanilla
- Butter
Ingredient substitutions or additions to make this vanilla pudding even better
- Substitute half of the milk with evaporated milk, OR
- Add a little dry milk powder to the mixture.
- Add a touch of salt. I always do this because salt elevates dessert. ALWAYS.
- If you can, use vanilla beans or vanilla bean paste.
- You could even use vanilla infused sugar instead of regular sugar.
- Add 2 tbsp of bourbon or rum (for the adults of course).
How to make vanilla pudding from scratch
Making homemade vanilla pudding is easy.
- In one bowl, whisk together the egg yolks, cornstarch, and about 1/4 cup of the milk. Make sure the mixture is nice and smooth. You can also mix all the suga,r cornstarch and salt with the egg yolks if you are planning on infusing the milk with any flavors.
- In a medium saucepan, place the rest of the milk, sugar, and salt (if using).
- Heat milk + sugar mixture until it starts to steam and the sugar dissolves completely. You do NOT need to bring the milk to a boil.
- The next step is to add the egg yolks. However, you need to temper the egg yolks BEFORE you add it to the milk. If you add the eggs directly to the hot milk, you will end up with scrambled eggs.
Tempering eggs
Take about 1/2 cup (or more) of the hot milk and slowly pour it into the egg – cornstarch mix, while constantly whisking.
This will raise the temperature of the egg mixture, without scrambling it. Then, it’ll be safe to add the warmed milk mixture back into the hot milk mixture. Whisk to combine.
- Return the milk mixture to the stove and heat it again. Heat and whisk the pudding base constantly. Make sure to whisk all the corners and the bottom of the saucepan to prevent the custard from sticking. The custard will now start to thicken.
- When the pudding mixture comes to a boil (bubbles will break the surface), remove from the heat and add the butter and vanilla.
- Whisk the butter in until it has melted and completely mixed into the pudding.
- Cover the pudding with plastic wrap, while making sure the plastic wrap is touching the whole surface of the pudding. This prevents a skin from forming on the surface.
- Let the pudding chill in fridge for at least a few hours until completely chilled.
- Once chilled, the pudding should be set (if you make the thicker version). My husband prefers the “set version” that you can scoop like jello. But I like to whisk the chilled pudding, which then becomes a really thick but creamy pudding consistency.
If you make the runny version, then this isn’t an issue.
Top it with some berry coulis or fresh berries and whipped cream and serve!
Vanilla pudding recipe tips
- Use full fat milk for the best tasting vanilla pudding. 2% milk is OK in a pinch, but avoid non-fat milk, as it won’t have the same texture or taste.
- For an even richer tasting vanilla, you can substitute some of the milk with cream (i.e. French vanilla pudding). But this is not necessary for the recipe.
- Adding dry milk powder is optional, but adds a very milky taste to an already delicious vanilla pudding!
- The cornstarch must be dissolved in the egg mixture OR in cold liquid. It will form clumps in warm or hot liquid.
- Do not leave the vanilla pudding unattended after adding the eggs, and whisk it frequently. Otherwise, you may end up curdling the eggs.
- Add a good quality vanilla extract for the best flavor! Imitation vanilla may add an artificial taste.
Vanilla pudding recipe variations
- This recipe is already gluten free because the recipe uses cornstarch.
- Instead of regular milk and butter, use any plant-based milk and butter for a dairy free vanilla pudding.
- Instead of white sugar, you can substitute brown sugar for a butterscotch pudding.
- Top the vanilla pudding with a layer of coffee foam, like this dalgona coffee pudding.
- Add 2 tbsp of cocoa powder for a hot cocoa flavored pudding.
- Add chocolate to your milk to make a rich, creamy chocolate pudding.
- Add some chopped ripe bananas for a classic banana pudding.
- Mix in some espresso powder (1 tbsp of instant coffee) to the milk to make a coffee pudding instead.
- Use coconut milk and top it with toasted coconut for a coconut pudding.
- Serve this vanilla pudding recipe with freshly cut summer fruits like berries for a delicious vanilla and berry pudding.
Low sugar vanilla pudding
For me this pudding is perfectly sweet. However, if you do want to reduce the sugar even further, you can reduce it down to ⅓ cup (i.e. about 65 – 70 g sugar).
Sweetness is fairly subjective (just like seasoning), so you can add more sugar if you don’t like the taste of low sugar vanilla pudding (while it’s warm).
Sugar free vanilla pudding
To make a sugar free vanilla pudding recipe that is diabetic-friendly, you can substitute the sugar with monk fruit, or another sugar substitute that is a 1:1 substitute for regular sugar.
However, a substitute like stevia may affect the pudding texture.
Vegan vanilla pudding (and eggless vanilla pudding)
Making vegan vanilla pudding is absolutely possible by substituting the milk with almond milk or oat milk.
The butter can be substituted with a vegan butter as well.
And instead of the eggs, extra cornstarch must be added. However, I haven’t tried this, so the amount of extra cornstarch that you need to add might vary.
Some sources note that 1 tbsp cornstarch + 3 tbsp water = 1 egg, but since this recipe only uses egg yolks, less might be better.
Serving suggestions – vanilla pudding toppings
- Whipped cream
- Granola (any flavor!)
- Praline nuts
- Shaved chocolate
- Dalgona (like in my dalgona coffee pudding)
- Fresh fruits
- Fruit puree or fruit / berry coulis
How to store vanilla pudding
You can store vanilla pudding in the fridge for up to 4 – 5 days. Make sure it’s in an airtight container. Just as with any type of food, frequent handling will reduce the shelf life. So, if there are any changes in smell, color, or texture of the pudding, avoid consuming it.
I do not recommend freezing this vanilla pudding dessert because the cornstarch texture can change when frozen and thawed. This can lead to the cornstarch losing its thick texture.
Is vanilla pudding the same as custard?
There seems to be quite a bit of misinformation out there that is simply repeated on blogs regarding this question.
But yes, vanilla pudding is indeed the same as custard. Vanilla pudding is in fact one of many types of custard as it’s made with milk, sugar, and eggs! You can learn more about all the types of custard on my blog.
However, vanilla pudding is not recognized as its own group of French custards, strangely enough. Vanilla pudding has a spoonable, soft, creamy texture that is thicker than creme anglaise (pouring custard), and thinner than creme patisserie (pastry cream). All of which are custards made with milk, sugar, and eggs.
Both vanilla pudding and pastry cream rely more on cornstarch to thicken, while the eggs still contribute to the thickening a little.
Yes, custard relies on eggs for thickening, but many custards also add starch (cornstarch or flour) as a stabilizer or for thickening, such as pastry cream and vanilla pudding.
More frequently asked questions
Why is my vanilla pudding lumpy?
Vanilla pudding can become lumpy for two different reasons.
The cornstarch wasn’t dissolved in room temperature ingredients before adding to the warm milk. If cornstarch is directly added to hot milk, it will create lumps as it cooks instantly without dissolving.
This can also happen if the eggs in the custard are overcooked. If the custard isn’t frequently stirred or whisked, or the heat on the stove is too high, the eggs in the milk will “set” or catch at the bottom of the saucepan. This is because the eggs are turning into scrambled eggs. If the eggs are overcooked, the vanilla pudding will have lumps or be grainy.
What makes homemade pudding thick?
Homemade vanilla pudding thickens due to the egg yolks and cornstarch. Egg yolks add a lovely richness to the pudding, but also thicken the pudding a little. The starch in the cornstarch thickens the pudding even further.
When the milk starts to boil, this activates the starches in cornstarch to swell and absorb liquid, forming a stable matrix that will keep the pudding thick for consumption.
Vanilla pudding vs French vanilla pudding vs instant pudding?
Vanilla pudding is made with whole milk. This recipe is for a classic vanilla pudding dessert.
However, French vanilla pudding is when the pudding base has a richer taste. This is achieved by making the pudding using milk with a higher fat content. Substitute half of the milk with heavy cream, or make the pudding with half and half / 10% cream.
Instant vanilla pudding is a packaged instant pudding mix. This store-bought pudding is made by whisking milk with the contents of the package for a couple of minutes. This mixture is not cooked, and will thicken over 3 – 5 minutes. Instead of cornstarch, this mixture uses modified cornstarch (Instant ClearJel), that does not require heat to activate its thickening ability. It also does not include eggs, and relies on artificial flavors for flavoring.
While I do love homemade vanilla pudding more, instant vanilla pudding is also a great option. Many love the convenience and affordability as well. Plus, instant vanilla pudding is a great whipped cream stabilizer!
More homemade pudding recipes and custards you’ll love
Recipe
Homemade Vanilla Pudding Recipe
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 480 mL full-fat milk Avoid using anything under 2 % fat milk
- 2 egg yolks from large eggs
- 30 g cornstarch 2 tbsp (20 g) for a thinner version
- 2 tbsp dry milk powder (optional)
- 150 g white sugar for a sweet version (add only ½ cup or 100 g for a less sweet version)
- ¼ tsp sea salt
- 10 mL good quality vanilla extract or vanilla bean paste
- 28 g unsalted butter
Instructions:
- In a large bowl, place the egg yolks, cornstarch, and about ¼ cup of the milk. Whisk to form a smooth paste. Set aside.480 mL full-fat milk, 2 egg yolks, 30 g cornstarch
- In a medium saucepan, place the rest of the milk, milk powder (if using), sugar and salt. Heat over medium heat and whisk to dissolve the sugar and salt. Heat until the milk starts to steam.480 mL full-fat milk, 2 tbsp dry milk powder, 150 g white sugar, ¼ tsp sea salt
- Remove the milk from the heat.
- Place the bowl with the egg yolk mixture on a non-slip surface (e.g. on a cloth napkin or non-slip mat).
- Tempering the egg mixture – Take about ½ cup of the hot milk and slowly pour it into the egg yolk mixture, while constantly whisking the egg yolk mixture. Here you're only adding enough milk to warm the egg yolk mixture. Add more of the hot milk as needed to warm up the egg mixture.
- Add the warmed egg yolk mixture back into the saucepan with the rest of the hot milk.
- Heat the pudding mixture while whisking constantly until it starts to thicken. Make sure you reach the edges and the bottom of the saucepan as well while whisking. Otherwise the pudding will catch at the bottom of the pan and become lumpy and burnt. Lower the heat of your stove if the milk is heating too quickly and curdling.
- Whisk frequently and heat the pudding mixture until a few bubbles break the surface. Keep stirring the mixture for about 30 – 45 seconds after you see the first bubbles break the surface.
- Remove the pudding from the heat and add the vanilla extract and softened butter. Whisk until the butter completely melts and mixes in with the pudding, along with the vanilla.10 mL good quality vanilla extract or vanilla bean paste, 28 g unsalted butter
- Transfer the pudding into a large bowl and cover with plastic wrap, making sure the plastic wrap touches the whole surface of the pudding (this is to prevent a skin from forming on the surface).
- Let it chill in the fridge for at least a few hours, or until the pudding is completely chilled.
- Remove the plastic wrap and scoop the pudding into individual bowls. If you like a thinner, creamier pudding, whisk the set vanilla pudding with a whisk until smooth and creamy (using a balloon whisk). This can then be spooned into individual bowls for serving.
Recipe Notes
Storage instructions
Place the pudding in a bowl while it’s cooling down. Put plastic wrap on the surface of the pudding to prevent a skin from forming on top. Once the pudding is chilled, you don’t need to keep the plastic wrap in contact with the surface of the pudding anymore, but the pudding must be stored in an airtight container in the fridge. It’ll last for about 4 – 5 days in the fridge with proper food handling practices.Serving suggestions
Vanilla pudding can be served with,- Whipped cream
- Your favorite granola or nuts sprinkled on top (especially praline nuts)
- Shaved chocolate
- Honeycomb candy
- Dalgona (like in my dalgona coffee pudding)
- Fresh fruits
- Fruit puree or fruit / berry coulis
- Any fruit salad
- Sauces such as chocolate fudge sauce or butterscotch sauce or salted caramel sauce
To make low sugar vanilla pudding
You can reduce the sugar amount down to ⅓ cup (i.e. about 65 – 70 g sugar) if you prefer, for a low sugar vanilla pudding. However, you can add more sugar while it’s still warm if you feel like the pudding is not sweet enough to your taste.Sugar free vanilla pudding
To make a sugar free vanilla pudding recipe that is diabetic-friendly, you can substitute the sugar with monk fruit, or another sugar substitute that is a 1:1 substitute for regular sugar.Dairy free vanilla pudding
Instead of regular milk and butter, use any plant-based milk and butter for a dairy free vanilla pudding.Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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