How to Make the Creamiest Simple Vanilla Pudding Ever
Vanilla pudding is the kind of dessert that sneaks into your heart.
It’s easy, comforting, and brimming with rich, silky goodness.
But here’s the thing – many store-bought puddings just don’t cut it.
They lack that homemade touch, the kind that fills your kitchen with the aroma of sweet vanilla.
So why not make it yourself?
You don’t need fancy gadgets or impossible ingredients.
You just need a little guidance, and this guide will show you how to nail the perfect pudding every single time.
Why Vanilla Pudding Deserves a Spot on Your Table
Homemade vanilla pudding doesn’t just taste better – it feels better.
It’s creamy without being too rich, sweet without being overpowering, and versatile enough to serve on its own or as the backbone for layered desserts.
Best of all? It’s simple.
With just a handful of ingredients, you can create something magical.
Ingredients That Make Vanilla Pudding Magic Happen
Every ingredient in this recipe serves a purpose. Here’s a breakdown of what you’ll need and why it matters:
- Whole Milk (2 cups): The base of the pudding. It provides creaminess and richness.
- Granulated Sugar (¾ cup): Balances the custard’s texture and enhances the vanilla flavor.
- Cornstarch (4 tablespoons): The thickener. It ensures a silky texture without making the pudding too heavy.
- Salt (¼ teaspoon): A tiny pinch brings out the sweetness without overwhelming.
- Egg Yolks (4 large): Adds richness and creates a custard-like consistency.
- Unsalted Butter (2 tablespoons): A touch of butter adds gloss and rounds out the flavor.
- Vanilla Extract (1 teaspoon): For that classic vanilla flavor we all know and love.
- Vanilla Bean Paste (1 teaspoon): Adds depth and those gorgeous vanilla specks for a gourmet touch.
The secret to a lump-free pudding is proper whisking and careful measurement of dry ingredients. For tips on avoiding common measuring mistakes, visit our article on how to measure dry ingredients. It’s packed with practical advice to make your cooking stress-free.
How to Make Simple Vanilla Pudding
This recipe is all about patience. Follow each step carefully, and you’ll end up with pudding that’s smooth, creamy, and utterly delicious.
Step 1: Mix the Dry Ingredients
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Mixing these before adding the milk helps prevent lumps.
Step 2: Add the Milk Slowly
Pour in the milk a little at a time while whisking to ensure a smooth blend. This step is crucial for that silky finish.
Step 3: Cook Until Thickened
Place the saucepan over medium heat. Stir constantly as the mixture heats up. It’ll gradually thicken and start to bubble gently. This takes about 5–7 minutes.
Step 4: Temper the Eggs
In a small bowl, beat the egg yolks. Slowly add a ladle of the hot milk mixture to the yolks, whisking constantly. This warms the yolks without cooking them.
Step 5: Combine Everything
Pour the tempered yolks back into the saucepan. Continue stirring over medium heat until the pudding thickens even more, about 3 minutes.
Step 6: Add the Good Stuff
Remove the saucepan from the heat. Stir in butter, vanilla extract, and vanilla bean paste. Mix until the butter melts completely.
Step 7: Cool and Serve
Pour the pudding into individual bowls or a single dish. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Chill for at least 2 hours before serving.
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Simple Vanilla Pudding Recipe
- Total Time: 2 hours 17 minutes
- Yield: 4 servings 1x
Description
This vanilla pudding is the ultimate simple indulgence—rich, creamy, and packed with flavor. Using four egg yolks creates a custard-like texture, while the addition of vanilla bean paste adds a gourmet touch. Sweetened and thickened to perfection, this pudding is a crowd-pleaser.
Equipment:
- Medium saucepan
- Whisk
- Heat-resistant spatula
- Small mixing bowl
- Measuring cups and spoons
- Plastic wrap
- Serving bowls or ramekins
Ingredients
- 2 cups whole milk
- 3/4 cup granulated sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks (increased for richer texture)
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon vanilla bean paste
Instructions
- Combine Dry Ingredients:
In a medium saucepan, whisk together sugar, cornstarch, and salt until well blended. This step ensures even thickening and sweetness. - Add Milk:
Gradually whisk in the milk, ensuring a smooth mixture. Place the saucepan over medium heat. - Cook Mixture:
Stir the mixture frequently as it heats. It will thicken gradually and start to bubble gently, about 5-7 minutes. - Temper Egg Yolks:
In a small mixing bowl, lightly beat the egg yolks. Slowly whisk in a ladle of the hot milk mixture to warm the yolks without curdling them. - Combine Mixtures:
Pour the tempered yolks back into the saucepan. Stir constantly over medium heat until the pudding thickens further, about 3-4 minutes. - Add Flavorings:
Remove the saucepan from heat. Stir in butter, vanilla extract, and vanilla bean paste. Mix until the butter melts completely and is fully incorporated. - Cool and Set:
Pour the pudding into individual serving dishes or ramekins. To prevent a skin from forming, press plastic wrap directly onto the surface. Refrigerate for at least 2 hours or until well set. - Serve:
Enjoy plain or garnish with toppings like fresh fruit, whipped cream, or crushed cookies for a personalized touch.
Notes
Using four egg yolks adds richness and a creamy, custard-like texture, making this pudding more indulgent than the standard recipe. Combined with the extra cornstarch and vanilla bean paste, this version achieves a perfect balance of flavor, texture, and presentation.
Storage Instructions:
- Store in the refrigerator, covered, for up to 3 days.
- To maintain its creamy texture, avoid freezing.
Tips for Success:
- Stir constantly to avoid lumps or scorching.
- For extra indulgence, swap ½ cup of milk for heavy cream.
- Don’t skip tempering the yolks—this step ensures a silky, lump-free texture.
- Prep Time: 5 minutes
- Cooling Time (if serving chilled): 2 hours
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 290 kcal
- Sugar: 31g
- Fat: 10g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 6g
Ingredient Swaps and Alternatives
- Milk: For a dairy-free option, substitute whole milk with almond, oat, or coconut milk. Coconut milk is my favorite—it adds a rich, subtle flavor that pairs beautifully with vanilla.
- Cornstarch: Arrowroot powder is an excellent 1:1 replacement. It thickens just as well and works seamlessly in this recipe.
- Vanilla Bean Paste: If you don’t have vanilla bean paste, use an extra teaspoon of vanilla extract. It delivers a strong flavor, though it won’t have the same visual appeal of the specks.
- Sugar: Prefer less processed sweeteners? Try substituting granulated sugar with coconut sugar or maple syrup. These add a slight caramel note to the pudding.
- Butter: If you’re out of butter or need a vegan option, use a plant-based butter or simply omit it for a lighter pudding.
- Egg Yolks: Need to skip eggs? Replace the yolks with 2 tablespoons of cornstarch for a custard-like texture without the richness.
These swaps make it easy to adapt this recipe to your needs without sacrificing flavor or texture.
Swapping out dairy? Coconut milk adds a rich depth of flavor. If you’re experimenting with plant-based ingredients, check out our helpful guide to vegan recipe terms to make sure you’re getting the most out of your substitutions.
The Secret That Sets This Recipe Apart
Adding vanilla bean paste isn’t just about flavor—it’s about presentation. Those tiny specks of vanilla bean create a luxurious feel, transforming a simple pudding into something extraordinary. It’s a small touch that makes a big difference.
Using fresh vanilla beans can take this recipe to the next level. Not sure how to choose between vanilla extract, bean paste, or fresh pods? Learn the differences in our culinary spices guide and see how these choices impact your dishes.
FAQs About This Simple Vanilla Pudding Recipe
Yes! Substitute whole milk with almond, soy, or coconut milk for a creamy dairy-free option.
Whisk constantly and add the milk slowly to the dry ingredients. This ensures a smooth mixture.
No. Egg yolks give the pudding its rich texture. Whites won’t provide the same creaminess.
Store it in the fridge for up to three days in an airtight container.
It’s not recommended, as freezing can affect the creamy texture.
Vanilla bean paste contains flecks of vanilla bean and has a stronger flavor compared to extract.
Absolutely! Just be sure to use a larger saucepan to accommodate the increased volume.
The Final Bite
Homemade vanilla pudding is more than just a dessert—it’s a little scoop of comfort and nostalgia. This simple vanilla pudding recipe is designed to bring warmth and joy to your table, whether you’re sharing it with loved ones or indulging in a well-deserved treat.
If this recipe has sparked your love for creating homemade classics, don’t miss out on the Simply Delicious Newsletter by Edible Exposure Media. Written by Ryan Yates, a culinary expert with 20 years of experience in commercial kitchens and a working executive chef, the newsletter is filled with recipes, tips, and inspiration to elevate your home cooking.
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