Homemade Vanilla Pudding (+Video)
This Homemade Vanilla Pudding is so creamy, easy and delicious that you may never want to buy store-bought pudding again!
A DELICIOUS, CREAMY PUDDING RECIPE
We love pudding in my house. If you’ve never made your own pudding, it is much easier to make than most people realize. This Homemade Vanilla Pudding uses a small amount of ingredients and takes minimal time to actually put together. Chill it for an hour in your refrigerator and you are ready to eat something super delicious for dessert. If you want to try your hand at a delicious homemade pudding recipe, then you need to start with this Homemade Vanilla Pudding!
TIPS FOR MAKING HOMEMADE VANILLA PUDDING:
- I use 2% milk for this recipe but you can use 1% or even skim milk as well. It is very versatile.
- This takes time to thicken up, don’t be nervous that it is not thickening right away. Don’t be tempted to turn the heat up high to make it go faster.
- This pudding makes a great base recipe for other pudding flavors as well as for pies. All you have to do is use different flavored extracts to change up the flavors.
- Double this recipe if you want to serve more people or to have some extra on hand to eat for later.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- milk
- sugar
- cornstarch
- salt
- egg
- egg yolk
- unsalted butter
- vanilla extract
- whipped topping, optional
HOW TO MAKE HOMEMADE VANILLA PUDDING:
In a large saucepan add the milk, sugar, cornstarch, salt, egg and egg yolk.
Continuously whisk over medium-high heat until thick and it starts to bubble. This may take some time. Don’t rush it.
Remove mixture from heat then add butter and vanilla extract.
Whisk together until butter is melted and vanilla is combined.
Place plastic wrap over the top of the pudding making sure it touches pudding to prevent a film from forming as it cools. Then put in refrigerator until fully chilled.
Top with whipped topping if desired.
HOW TO STORE:
- This Homemade Vanilla Pudding Recipe should be stored in an airtight container in the refrigerator. It’s best to eat within 3 days.
- You can also freeze this recipe if you like, we like to sometimes place it in popsicle molds for pudding pops. Otherwise put into an airtight container and place in the freezer and it will keep up to 4-6 weeks. Eat from frozen or defrost in refrigerator.
CRAVING MORE RECIPES?
Homemade Vanilla Pudding (+Video)
Ingredients
- 2 cups 2% milk
- 1/2 cup (+ 3 Tablespoons) sugar
- 3 Tablespoons cornstarch
- 1/2 teaspoon salt
- 1 large egg
- 1 egg yolk
- 2 Tablespoons unsalted butter
- 2 teaspoons vanilla extract
- whipped topping, optional
Instructions
- In a large saucepan add the milk, sugar, cornstarch, salt, egg and egg yolk.
- Continuously whisk over medium-high heat until thick and it starts to bubble. Don't rush this process – it may take some time.
- Remove mixture from heat then whisk in butter and vanilla extract until butter is melted.
- Place plastic wrap over the top of pudding making sure it touches pudding to prevent a film from forming as it cools. Then put in refrigerator until fully chilled
- Top with whipped topping, if desired.
Video
Notes
- I use 2% milk for this recipe but you can use 1% or even skim milk as well. It is very versatile.
- This takes time to thicken up, don’t be nervous that it is not thickening right away. Don’t be tempted to turn the heat up high to make it go faster.
- This pudding makes a great base recipe for other pudding flavors as well as for pies. All you have to do is use different flavored extracts to change up the flavors.
- Double this recipe if you want to serve more people or to have some extra on hand to eat for later.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Turned out really good! Followed the recipe exactly as written & this is definitely one to make again!
Wonderful recipe, thanks! My honey and I say “ YUM”! Didn’t change a thing— pudding was sweet and creamy.
Yay!! I really love hearing that! Thank you for taking the time to come back and comment. I really do appreciate it!
Oh, BOY! Can’t wait to try this one, Brandie.
Will this recipe fill a ready made pie shell or should I double it?
This recipe makes two cups. Are you talking about a pastry crust, a deep dish crust or a graham cracker crust? They all hold different amounts.