Vanilla Pudding from Scratch

Once you try this homemade vanilla pudding, you’ll never go back to those little cardboard boxes of mix. This recipe uses real ingredients you probably have right now — milk, eggs, sugar, butter, and vanilla — to create a smooth, creamy dessert that tastes like childhood memories in a bowl. And the best part? It comes together in about 10 minutes (plus chill time).

Why Homemade Pudding Beats the Box

Boxed pudding has nostalgia going for it, but homemade pudding is on another level — richer, smoother, and full of real flavor. The magic comes from whole milk, egg yolks, and butter, which give you that velvety texture no powdered mix can match.

Plus, when you make it yourself, you control the sweetness, the richness, and even whether you want that pure vanilla flavor or a hint of butterscotch from brown sugar.

Ingredients You’ll Need

• Large egg yolks – The secret to a rich, custard-like pudding.

• Granulated sugar – Sweetness with a clean flavor.

• Brown sugar – Adds depth and a subtle caramel note (optional but amazing).

• Kosher salt – Just enough to balance the sweetness.

• Cornstarch – Thickens the pudding without affecting the flavor.

• Whole milk – For creaminess; don’t swap with low-fat unless you have to.

• Vanilla bean or extract – The flavor star; a bean gives those little flecks and a stronger vanilla hit.

• Butter – Makes the pudding silky and glossy.

My Egg-Tempering Shortcut

Traditional egg tempering can feel like a juggling act — pouring hot liquid into eggs while whisking like mad so they don’t scramble. My shortcut? Heat the milk in the microwave, then pour it into the egg mixture while beating with a hand mixer. Same result, less stress, and fewer dirty bowls.

How to Make Homemade Vanilla Pudding

1. Combine dry ingredients and egg yolks in a saucepan. Add a splash of cold milk and beat until smooth.

2. Warm the rest of the milk (with vanilla bean if using) in the microwave until hot. Slowly pour into the egg mixture while mixing on low speed.

3. Cook on the stovetop over medium heat, whisking constantly, until the pudding thickens and bubbles.

4. Add butter and vanilla extract (if not using a bean) and whisk until smooth.

5. Strain if you want the silkiest texture.

6. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill 2–4 hours before serving.

Brown Sugar vs. White Sugar in Pudding

Using half brown sugar gives the pudding a gentle butterscotch flavor without overpowering the vanilla. If you want pure vanilla flavor, stick with all granulated sugar. For a stronger caramel vibe, go all in with brown sugar.

Serving Ideas

• Topped with fresh whipped cream for a classic touch.

• Layered with crushed cookies or graham crackers.

• Served with fresh berries or sliced bananas.

• Used as a filling for cream puffs, pies, or trifles.

• Stir in crushed candy bars or nuts for fun flavor twists.

Storage

• Fridge: Store in an airtight container with plastic wrap pressed against the surface for up to 5–7 days.

• Freezer: Not recommended — the texture breaks and becomes watery.

• Make-ahead tip: You can make it in the morning and it will be perfectly chilled by dessert time.

Variations

• Butterscotch pudding: Replace all white sugar with brown sugar.

• Chocolate pudding: Whisk in cocoa powder with the dry ingredients.

• Coconut pudding: Swap half the milk for coconut milk and top with toasted coconut.

FAQ

What makes homemade pudding thick?
Cornstarch is the main thickener, but egg yolks add extra creaminess and body.

Is pudding the same as custard?
They’re similar, but custard uses more eggs and is thicker and richer.

Can I make it without cornstarch?
You can, but it will be looser unless you increase the egg yolks.

Why whole milk?
It gives the richest flavor and smoothest texture. Lower-fat milk works but won’t be as creamy.

Yield: 6

Vanilla Pudding from Scratch

Print

There’s something magical about a bowl of silky, creamy vanilla pudding made from scratch. No boxed mix here—just simple pantry staples coming together in minutes to make a dessert that tastes like pure comfort.

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 3 tablespoons cornstarch
• ½ teaspoon kosher salt
• ½ cup brown sugar, packed (or substitute with more granulated sugar)
• ½ cup granulated sugar
• 1 cup whole milk, cold
• 2 cups whole milk, warm
• 4 large egg yolks
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 2 tablespoons butter

Instructions

1. Start by whisking the egg yolks in a medium saucepan off the heat. Add both sugars, cornstarch, and salt, mixing until smooth. Pour in the cold milk and beat with a hand mixer for a minute to combine thoroughly.
2. Warm the remaining milk in a microwave-safe pitcher or on the stove until it begins to bubble at the edges. If using a vanilla bean, scrape the seeds into the warm milk and let the empty pod steep before removing it.
3. With the mixer running on medium, slowly stream the hot milk into the egg mixture. Keep beating until well blended and slightly foamy.
4. Move the saucepan to the stove over medium heat. Using a whisk, stir constantly—paying special attention to the corners of the pan—until the pudding thickens and starts to bubble. Let it bubble for 15–45 seconds while whisking briskly.
5. Remove from the heat and beat once more with the hand mixer to make the pudding light and airy. Stir in the butter and, if using, vanilla extract. For an ultra-smooth finish, strain the pudding through a fine sieve.
6. Press a piece of plastic wrap directly on the surface of the hot pudding to prevent a skin from forming. Refrigerate for at least two hours, or speed things up with a quick 30-minute stint in the freezer before moving it to the fridge.
7. When ready to serve, whisk the pudding to restore its creamy texture. Spoon into bowls and top with whipped cream, crushed cookies, or fresh berries.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 303Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 177mgSodium 241mgCarbohydrates 41gFiber 0gSugar 38gProtein 9g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

This homemade vanilla pudding is one of those recipes that’s so simple, yet so satisfying. It tastes fresh, real, and indulgent without being fussy. Whether you enjoy it plain with a spoon or dress it up for a special dessert, it’s proof that the simplest recipes are often the most memorable.

Try other Pudding recipes:

• Jello Pudding Pop
• Vanilla Wafer Banana Pudding
• Pistachio Pudding Cake Mix