There’s something undeniably comforting about a bowl of Classic Homemade Vanilla Pudding, with its velvety smooth texture and rich, creamy flavor. This timeless dessert, ready in just over 30 minutes, is a perfect blend of simplicity and indulgence. The warm aroma of vanilla fills your kitchen as you whisk together the silky custard, promising a treat that’s both nostalgic and satisfying. Whether served chilled or still slightly warm, every spoonful melts in your mouth, offering a sweet escape from the everyday hustle.
Made with just a handful of pantry staples, this pudding is a foolproof way to impress your family or treat yourself. The luscious, custard-like consistency pairs beautifully with fresh berries, a sprinkle of cinnamon, or a dollop of whipped cream. In under 10 minutes of cooking time, you’ll create a dessert that feels gourmet yet remains approachable. It’s the kind of recipe that turns ordinary moments into something special, one creamy bite at a time.
Ingredients for Classic Homemade Vanilla Pudding
- 2 1/2 cups (20 fl oz/565 ml) whole milk
- 1/2 cup (4 fl oz/115 ml) cream (any kind, such as heavy or light)
- 1 egg at room temperature
- 2 egg yolks at room temperature
- 3/4 cup (6 oz/170 g) sugar
- 4 1/2 tablespoons cornstarch
- 4 tablespoons (2 oz/57 g) butter, cubed
- 3 teaspoons vanilla extract
- 1/8 teaspoon vanilla bean paste (optional, for extra flavor)
- 1/2 teaspoon salt
Step-by-Step Instructions
- In a medium saucepan over medium heat, combine the milk and cream. Stir occasionally and slowly bring to a simmer (small bubbles around the edges).
- In a medium bowl, whisk together the egg, egg yolks, sugar, and cornstarch until well blended and smooth.
- Ladle 1 cup of the hot milk mixture into the egg mixture while whisking immediately. This step, called tempering, prevents the eggs from scrambling.
- While continuing to whisk, slowly pour the remaining hot milk into the egg mixture until fully combined.
- Return the custard mixture to the saucepan and place it over medium/low heat. Whisk constantly for 6-8 minutes or until the mixture thickens. Do not let it boil, as it can curdle.
- Once thickened, remove the saucepan from the heat and whisk in the butter, vanilla extract, vanilla bean paste, and salt until smooth and fully incorporated.
- Pass the custard through a sieve to remove any lumps and achieve a silky smooth texture. (This step is essential for the perfect pudding!)
- Serve the pudding cold as is or topped with whipped cream and fresh fruit. Store in the fridge for up to 4 days.
Perfect Pairings: Toppings and Sauces
Elevate your Classic Homemade Vanilla Pudding with delicious toppings and sauces. Try a dollop of freshly whipped cream or a drizzle of caramel sauce for added richness. For a fruity twist, top with sliced strawberries, raspberries, or a spoonful of berry compote. Chocolate lovers can add a sprinkle of chocolate shavings or a drizzle of hot fudge for a decadent treat.
Serve It Right: Presentation Tips
Serve your pudding in elegant glass bowls or mason jars for a visually appealing dessert. Layer it with crushed cookies or granola for added texture. For a party-ready option, create individual servings in small ramekins and garnish with a mint leaf or a dusting of powdered sugar.
Keep It Fresh: Storage and Reheating
Store your pudding in an airtight container in the fridge for up to 4 days. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface before sealing. If you prefer warm pudding, gently reheat it in a saucepan over low heat, stirring constantly to maintain its smooth texture.
Mix It Up: Recipe Variations
Experiment with flavors by swapping vanilla extract for almond extract or adding a pinch of cinnamon for a cozy twist. For a chocolate version, whisk in 2 tablespoons of cocoa powder with the cornstarch. If you’re feeling adventurous, infuse the milk with lavender or orange zest before simmering.
Quick Tips for Success
To save time, measure all your ingredients before starting. Use a fine-mesh sieve for a lump-free pudding—don’t skip this step! If you’re short on time, prepare the pudding a day ahead and let it chill overnight. Remember, constant whisking is key to achieving that perfect creamy texture.
Classic Homemade Vanilla Pudding
Ingredients
- 2 1/2 cups whole milk (20floz/565ml)
- 1/2 cup cream (4floz/115ml, any kind)
- 1 egg at room temperature
- 2 egg yolks at room temperature
- 3/4 cup sugar (6oz/170g)
- 4 1/2 tablespoons cornstarch
- 4 tablespoons butter (2oz/57g, cubed)
- 3 teaspoons vanilla extract
- 1/8 teaspoon vanilla bean paste
- 1/2 teaspoons salt
Instructions
- In a medium saucepan over medium heat, combine milk and cream. Stir and slowly bring to a simmer.
- In a medium bowl, whisk together the eggs, sugar, and cornstarch until blended well.
- Ladle a cup of the hot milk mix over the eggs and whisk immediately.
- While continuing to whisk pour in the rest of the hot milk into the eggs. This method is called tempering and it prevents you from scrambling your eggs.
- Return the custard mixture back into your original saucepan and place over medium/low heat.
- Whisk the custard constantly for roughly 6-8 minutes or until it has thickened. Do not let this mixture boil or it can curdle.
- Once thickened, remove from the heat and whisk in the butter, vanilla extract, vanilla paste, and salt.
- The last step is to pass the custard through a sieve to yield you a silky smooth pudding and remove any lumps (please don’t skip this step).
- Serve the pudding cold as is or with whipped cream and fruit on top. Store the pudding in the fridge for up to 4 days.
