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Homemade Vanilla Pudding Recipe

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4.4 from 13 reviews

This Homemade Vanilla Pudding recipe is a creamy, smooth dessert made from scratch using simple ingredients like whole milk, egg yolks, and pure vanilla extract. Perfectly thickened with cornstarch and gently cooked on the stovetop, it offers a rich vanilla flavor and a luscious texture that can be served warm or chilled.

Ingredients

Milk Mixture

  • 3 cups whole milk (divided)
  • Pinch of salt
  • ¾ cup sugar

Thickening Agent

  • 3 tablespoons cornstarch

Egg Mixture

  • 3 egg yolks

Finishing Touches

  • 1 tablespoon butter
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare Cornstarch Mixture: In a small bowl, whisk together ¼ cup of the whole milk with the cornstarch until fully combined and smooth. Set this mixture aside; it will help thicken the pudding later.
  2. Heat Milk Mixture: In a medium saucepan, combine the remaining 2¾ cups of whole milk with a pinch of salt and ¾ cup sugar. Place over medium heat and whisk occasionally until the mixture is steaming but not boiling, ensuring the sugar is dissolved.
  3. Temper Egg Yolks: While the milk is heating, whisk the 3 egg yolks in a separate small bowl. Once the milk mixture is hot, slowly pour about ½ cup of it into the egg yolks in a thin stream, whisking constantly to prevent curdling and gently raise the yolks’ temperature.
  4. Combine and Thicken: Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Add the reserved cornstarch and milk mixture as well. Continue cooking over medium heat, whisking constantly until the pudding begins to simmer and thickens to a creamy consistency, about 3 to 5 minutes.
  5. Finish with Butter and Vanilla: Once thickened, remove the saucepan from heat. Stir in 1 tablespoon of butter and 1 teaspoon of pure vanilla extract until fully incorporated for a rich and smooth finish.
  6. Cool and Serve: Pour the pudding into individual serving dishes. To prevent a skin from forming, place a layer of plastic wrap directly on top of the pudding. Serve warm or refrigerate for several hours if preferred chilled.

Notes

  • Use whole milk for the creamiest texture; reduced-fat milk will alter the pudding’s richness.
  • Constant whisking is essential during cooking to prevent lumps and ensure smooth pudding.
  • Be careful not to boil the milk mixture to avoid curdling the eggs.
  • Plastic wrap directly on the surface of the pudding helps prevent skin formation.
  • Chilling the pudding enhances the flavor and thickness, but it can be enjoyed warm as well.

Find it online: https://bitezly.com/homemade-vanilla-pudding-recipe-2/