This easy vanilla pudding recipe is made from scratch 10 minutes. Homemade vanilla pudding is smooth and creamy and so much more delicious than boxed or packaged varieties.
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I can honestly say that this vanilla pudding recipe is the best I’ve ever tasted. Made real ingredients and a rich vanilla flavor (from extract and beans), it’s rich and creamy and so much better than boxed or packaged pudding.
Plus, it’s easy to make a handful of simple ingredients, so there’s really no good reason not to say goodbye to your “snack packs” forever and only make homemade vanilla pudding!
Serve it with homemade whipped cream and fresh berries for a delicious homemade dessert!
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Ingredients & Substitutions
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- Whole milk/heavy cream. this vanilla pudding recipe calls for 2 cups of liquid dairy. Higher fat content yields a richer pudding, so while you can use different ratios, I do not recommend using “low-fat” ingredients. Use 2 cups of dairy and it can be a mixture of whole milk, heavy cream, and/or half and half. I have included the ratios of whole milk and heavy cream that I tested and are the best.
- Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
- Vanilla bean seeds. using the seeds from a vanilla bean takes this recipe from great to wow. If you don’t have beans, you can increase the vanilla extract to 2 teaspoons.
- Salted Butter. Unsalted butter works well.
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How to Make Vanilla Pudding
Let’s walk through this vanilla pudding recipe together, and remember to watch the video!
Begin by whisking the egg yolks together in small bowl or glass measuring cup.
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Then, in a medium saucepan, warm the milk, cream sugar, vanilla bean seeds, salt, and cornstarch over medium-low heat, whisking often until it just begins to shimmer and steam.
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Once it reaches this point, slowly pour about ½ cup of the mixture into the egg yolks, whisking as you pour.
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Return the egg/milk mixture to the pot and cook until thickened, 2-3 minutes, whisking constantly.
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Then, turn off the heat and add the butter and vanilla extract and whisk until the butter is melted and the mixture is smooth.
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Transfer the vanilla pudding to a glass jar, a glass bowl with a lid, or individual ramekins and chill for at least 8 hours (preferably overnight).
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Serve
Serve the vanilla pudding chilled with homemade whipped cream, berries, etc.
Or, use it in your favorite recipes that call for vanilla pudding like Oreo Dirt Cake, Eclairs, Eclair cake, or as a filling for crepes.
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Store/Freeze
Store pudding in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Let it thaw overnight in the refrigerator and serve cold.
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Recipe FAQS
This vanilla pudding is thickened with cornstarch.
At least 8 hours, preferably overnight.
I don’t think it costs less to make your own pudding, however, you can use real, organic and skip all the artificial colors and preservatives, which is priceless.
Yes! This recipe is easily doubled or even tripled.
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Homemade Vanilla Pudding Recipe
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- Seeds from one vanilla bean
- Pinch sea salt
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 2 tablespoons salted butter
Instructions
- Whisk egg yolks together in small bowl or glass measuring cup.
- Warm milk, cream sugar, vanilla bean seeds, salt, and cornstarch over medium-low heat, whisking often until it just begins to shimmer and steam.
- Once it reaches this point, slowly pour about ½ cup of the mixture into the egg yolks, whisking as you pour.
- Return the egg/milk mixture to the pot and cook until thickened, 2-3 minutes, whisking constantly.
- Turn off heat and add the butter and vanilla extract and whisk until butter is melted and the mixture is smooth.
- Transfer the vanilla pudding to a glass jar, a glass bowl with a lid, or individual ramekins and chill for at least 8 hours (preferably overnight).
- Serve chilled with homemade whipped cream, berries, etc.
Video
Notes
- Whole milk/heavy cream. this vanilla pudding recipe calls for 2 cups of liquid dairy. Higher fat content yields a richer pudding, so while you can use different ratios, I do not recommend using “low-fat” ingredients. Use 2 cups of dairy and it can be a mixture of whole milk, heavy cream, and/or half and half. I have included the ratios of whole milk and heavy cream that I tested and are the best.
- Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
- Vanilla bean seeds. using the seeds from a vanilla bean takes this recipe from great to wow. If you don’t have beans, you can increase the vanilla extract to 2 teaspoons.
- Salted Butter. Unsalted butter works well.
