Vanilla pudding from scratch spooned into a serving dish for a simple dessert.

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Vanilla Pudding Recipe

This homemade vanilla pudding recipe is rich, smooth, and creamy with classic vanilla flavor. Made from scratch on the stovetop with simple ingredients and no eggs, it's delicious served warm or chilled and works perfectly in layered desserts like banana pudding.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Servings: (1/2 cup each)

Calories: 190kcal

Author: Davinah

Ingredients

2 cups whole milk
⅓ cup White Sugar granulated
3 tablespoons cornstarch
¼ teaspoon Natural Ancient Sea Salt
1 tablespoon Butter salted
1 ½ teaspoon Vanilla Extract

Instructions

Combine the dry ingredients: Add the sugar, cornstarch, and salt to a medium saucepan. Whisk until evenly combined.
Add the milk: Slowly whisk in about ½ cup of the milk until smooth and no cornstarch lumps remain. Whisk in the remaining milk.
Cook the pudding: Place the saucepan over medium heat. Cook, whisking frequently, for 5–7 minutes, or until the mixture begins to steam and noticeably thicken.
Finish thickening: Once the pudding begins to bubble gently, reduce the heat slightly. Continue cooking and whisking for 1 minute to fully cook the cornstarch.
Add the butter and vanilla: Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter melts and the pudding is smooth and glossy.
Serve or chill: For warm pudding, let it cool for about 10 minutes before serving. For chilled pudding, transfer it to a bowl and press plastic wrap directly against the surface to prevent a skin from forming. Refrigerate for 2–3 hours, or until chilled and set.

Notes

Boxed pudding equivalent: This recipe makes about 2 cups of pudding, the same yield as one 3.4-ounce box of instant vanilla pudding prepared according to the package directions. Chill the homemade pudding completely before using it in other desserts.
Optional toppings: Serve with whipped cream, crushed Nilla wafers, or fresh berries.

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