Print

Vanilla Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade vanilla pudding is silky smooth, perfectly sweet, and bursting with pure vanilla flavor. Made from scratch with simple ingredients in just one pot, it’s far superior to any boxed mix and ready in minutes!

Ingredients

Scale
  • 3 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract

Instructions

  1. Prepare Your Ingredients – Measure all ingredients and have them ready. This recipe moves quickly once you start cooking, so preparation is key.
  2. Mix the Dry Ingredients – In your medium saucepan, whisk together the sugar, cornstarch, and salt until thoroughly combined with no lumps remaining.
  3. Add the Milk Gradually – Pour in about ½ cup of the milk and whisk vigorously until you have a smooth paste with no dry pockets of cornstarch. This prevents lumps from forming later. Gradually whisk in the remaining milk until completely smooth.
  4. Cook Over Medium Heat – Place the saucepan over medium heat and cook, whisking constantly, for 8-12 minutes. The mixture will seem thin at first, then suddenly begin to thicken. Keep whisking throughout this entire process to prevent scorching on the bottom.
  5. Reach Full Boil – Continue cooking and whisking until the pudding comes to a full boil. You’ll see large bubbles breaking the surface. Once it reaches a boil, continue cooking for 1 additional minute while whisking constantly. The pudding should be thick enough to coat the back of a spoon and hold its shape briefly when dripped.
  6. Remove from Heat and Add Butter – Take the pan off the heat immediately. Add the butter and whisk until it’s completely melted and incorporated into the pudding, creating a beautiful glossy finish.
  7. Stir in Vanilla Extract – Add the vanilla extract and whisk until evenly distributed throughout the pudding. The aroma will be incredible!
  8. Strain for Smoothness (Optional) – For the silkiest texture, pour the pudding through a fine-mesh strainer into a clean bowl. This removes any small lumps that may have formed.
  9. Portion into Serving Dishes – Divide the warm pudding among 6 individual serving dishes or pour into one large serving bowl.
  10. Prevent Skin Formation – Press a piece of plastic wrap or parchment paper directly onto the surface of the pudding in each dish. This prevents the dreaded pudding skin from forming as it cools.
  11. Chill Until Set – Refrigerate for at least 2 hours, or until the pudding is completely chilled and set. The pudding will continue to thicken as it cools.
  12. Serve and Enjoy – Remove the plastic wrap, add your favorite toppings if desired, and serve cold. Enjoy your homemade vanilla pudding!

Notes

  • For chocolate pudding, add 3 tablespoons of cocoa powder to the dry ingredients and increase sugar to ⅔ cup.
  • Pudding will thicken significantly as it cools, so don’t worry if it seems slightly thin when hot.
  • If you prefer sweeter pudding, increase sugar to ⅔ cup.
  • For banana pudding, layer with vanilla wafers and fresh banana slices.
  • The pudding is safe to eat warm, but the texture is best when fully chilled.

Nutrition

Find it online: https://focialy.com/vanilla-pudding-recipe/