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Homemade Vanilla Pudding is creamy, smooth and subtly delicious. This affordable and easy to make choice is perfect on any occasion. Bursting with vanilla and creamy richness this sweet treat is simple and fun to make. This pudding keeps well when refrigerated and is tasty stand alone or with vanilla wafers to give it some crunch. I enjoyed this recipe. You should try it at least once to see for yourself. It really is delicious.

Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Made from scratch Vanilla Bean extract is the ultimate secret to a smooth, rich and delicious Vanilla Pudding. But, this recipe is still pretty good using store bought extract. Thanks for visiting and see you again soon.

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In a small bowl: combine cold milk, cornstarch and mix until fully dissolved.

In a sauce pan: add whole milk, sugar, salt and mix. Cook on low-medium for 6-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.

Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.

Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted.

Transfer to a bowl or individual cups.

Cover and refrigerate for 6 hours or overnight.

Serve & enjoy!

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Homemade Vanilla Pudding

Delicious homemade Vanilla Pudding is simply elegant for a smooth dessert made fresh from ingredients you probably already have at home.

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Prep Time 5

Cook Time 15

Total Time 20

Course Dessert

Cuisine American

Servings

Calories

Ingredients

2 ½ cups whole milk
¾ cup granulated sugar
2 tbsp unsalted butter cold
⅛ tsp salt
2 tsp vanilla extract
3 large egg yolks

Cornstarch Mixture

½ cup cold whole milk
3 tbsp cornstarch

Instructions

In a small bowl: combine cold milk, cornstarch and mix until fully dissolved.
½ cup cold whole milk, 3 tbsp cornstarch
In a sauce pan: add whole milk, sugar, salt and mix. Cook on low-medium for 6-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown.
2 ½ cups whole milk, ¾ cup granulated sugar, ⅛ tsp salt
While the milk is heating- whisk the egg yolks in a small bowl. Add 1-2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.
3 large egg yolks
Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.
Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. Transfer to a bowl or individual cups.
2 tbsp unsalted butter, 2 tsp vanilla extract
Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.