There’s just something about homemade pudding that feels extra comforting, and this Homemade Vanilla Pudding recipe proves exactly why it’s worth the effort. Sure, the instant box mix is quick and easy, but the flavor and texture of real pudding made from scratch are on a completely different level. It’s silky, creamy, and full of true vanilla flavor—not that artificial taste you often get from a packaged mix.
This recipe does take a little bit of time standing over the stove, but the reward is more than worth it. As the milk, sugar, and egg yolks slowly thicken into a rich custard-like pudding, the kitchen fills with the most delicious aroma. The end result is a pudding that feels both simple and indulgent—something you’ll want to enjoy all on its own, still warm with a dollop of whipped cream, or chilled for the perfect make-ahead treat.
One of the best things about this pudding is how versatile it is. You can serve it as a stand-alone dessert, dress it up with cookies or fruit, or use it as a filling in your favorite recipes. Making banana pudding? This homemade version will take it to the next level. Building a trifle or parfait? Swap in this vanilla pudding for a flavor upgrade. Because the recipe doesn’t make an overly large batch, you may want to double (or even one-and-a-half) the recipe if you’re layering it into a dessert or serving a crowd.
Once you’ve tasted real homemade vanilla pudding, you’ll wonder why you ever settled for the box. Rich, smooth, and filled with that classic comforting flavor, it’s a recipe you’ll come back to again and again.
Homemade Vanilla Pudding
Rich, Creamy, and So Much Better Than a Box
Ingredients
- 2 cups milk or half and half
- 2 tbsp cornstarch
- 1 cup sugar
- 2 eggs
- 1 tbsp butter
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
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Start by combining the sugar, cornstarch and milk in a saucepan.
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Bring to a boil and allow to boil for one minute. Turn off heat.
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In a separate bowl, beat two eggs.
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VERY slowly whisk a small amount of the hot milk mixture into the eggs. Do not try to do this quickly or you will scramble the eggs!
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When about half the milk mixture has been whisked into the eggs, reverse the process and very slowly whisk the eggs into the original milk mixture remaining in in the saucepan. Again, do this slowly while whisking continuously.
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When it has all been combined, return to a boil and allow it to boil for two minutes. Stir continuously to keep it from sticking and burning.
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After the two minutes, turn off the heat.
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Mix in the butter, salt, and vanilla.
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Pour the pudding into a medium sized bowl and cover it with plastic wrap. Press the plastic wrap against the top of the pudding so that it is directly against it. This will keep the pudding from developing a film.
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Let it cool at room temperature for one hour.
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After that, store it in the fridge. It will have set up well after about four hours and will continue to do so the longer you leave it in the fridge. I'd recommend over night for best results.
