Box mix? What box mix? This Homemade Vanilla Pudding Recipe is creamy and delicious. With just a few ingredients you can make an easy vanilla pudding that is better than store bought.
One of my favorite childhood treats is pudding. I grew up making boxes of instant pudding as a quick and easy last minute dessert for my family. Chocolate pudding and vanilla pudding were always my two go to flavors.
Have you ever made pudding in your kitchen? Not the box mix, a completely homemade recipe made from scratch.
Homemade pudding is actually very easy to do in minutes. After one bite, you will never buy a store bought pudding cup again.
Why Make This Recipe
Homemade vanilla pudding is easy to make on the stove top with just 7 simple ingredients. You'll love how simple it is to make this classic dish in minutes.
- This pudding is rich and creamy, and downright dreamy.
- It's a delicious after school snack, or you can dress it up with toppings for an elegant after dinner dessert.
- The best thing about this homemade pudding is that it is low in sugar.
- It does not have preservatives and additives in it.
Serve this easy vanilla pudding for dessert tonight and watch your family and friends rave about what a great recipe it is. Add whipped cream and fresh berries for an extra special touch.
Key Ingredients Needed
This easy vanilla pudding recipe can be made in minutes with basic ingredients you probably already have in your pantry. Plus, it tastes so much better than anything you'll find at the store.
- Milk - Whole milk will give you the creamiest pudding, but you can also use 1% or 2% as well.
- Granulated Sugar - Sweetens the mix.
- Cornstarch - Helps to thicken the pudding.
- Salt - Balances out the sweetness and adds flavor.
- Egg Yolk - Adds richness and flavor and helps thicken. It will also give the pudding a darker, yellow color.
- Butter - Melts into the mixture and gives it a silky, smooth texture.
- Vanilla Bean Paste - I love using the paste because the little flecks of vanilla beans make me so happy. I feel like it has a better vanilla taste too. Regular vanilla extract is fine too.
How To Make Vanilla Pudding
This creamy pudding recipe comes together on the stove top in just 10 minutes. Just follow our easy instructions and tips, so your pudding turns out creamy and delicious every time.
Step One: Blend Ingredients
- Add the milk, egg yolk, sugar, salt, and cornstarch into a blender.
- Pulse until mixed together. (Or whisk together in a pan.)
Step Two: Make the Pudding
- Pour the milk mixture into a pan and heat over low-medium heat until it thickens and bubbles. This usually takes about 6-7 minutes.
- Reduce the heat and continue to cook 1-2 minutes longer while stirring slowly.
- Remove from the heat and stir in the butter and vanilla bean paste.
Step Three: Chill
- Pour into 1 bowl or 2 small cups. Place a piece of plastic wrap directly on the surface of the pudding.
- Let it cool slightly before refrigerating for 2-4 hours.
This homemade vanilla pudding from scratch is absolutely delicious by itself. But if you want to take it up a notch, you can get fancy and jazz it up.
- Top it with a swirl of homemade whip and fresh berries.
- Make pudding parfaits with cookies.
- Use it in this apple Snicker salad.
- Layer sliced bananas & whipped cream with it for a delicious banana pudding dessert.
- Create a trifle with layers of cake, pudding, and berries.
- Pour warm pudding over a poke cake and let it chill.
Keep the pudding in an air tight covered container in the refrigerator for 2-3 days.
I do not recommend freezing and thawing pudding because the texture is not the same. You can freeze them in a popsicle mold for pudding pops though.
Tips and Tricks
- Whole milk will give you the best and creamiest texture. You can use other milks if you like.
- Do NOT increase the stove temperature in an effort to speed up the thickening process. Be patient and keep stirring! It needs time to cook and thicken.
- Whisk constantly, but slowly to avoid scorching the milk.
- Using regular vanilla extract will alter the color of the pudding. I would recommend using a clear vanilla if you want to keep the light creamy color.
- If you have any lumps, pour the hot pudding quickly through a wire mesh strainer.
- Prevent a skin from forming on the pudding with a piece of plastic wrap. Place it on top, so that it is directly touching the hot pudding.
- Make sure the pudding is completely cool before using it in any desserts. The one exception to this rule is if you want to make a poke cake. Pour the warm pudding over the warm cake, so they can chill together.
How long does homemade pudding last?
It will keep for 2-3 days in the refrigerator if tightly covered.
What kind of milk should you use for pudding?
The best flavor will come from whole milk or 2% milk. You can also use skim or 1% milk but the pudding will be a little softer.
Can you make this pudding dairy free?
Yes, use canned coconut milk to make a batch of dairy free vanilla pudding. You can use nut milks, but they will add a different flavor profile to the pudding.
Why isn't my pudding thickening?
Usually pudding doesn't thicken because it has not been heated long enough. It is important to slowly heat the pudding until it thickens and bubbles.
Other Pudding Recipes
- Dirt Cupcakes
- Pudding Parfait
- Banana Pudding Cheesecake
- S'mores Chocolate Cake
- Snickers Cake (with pudding frosting)
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.