I’ve tried countless vanilla pudding recipes, but this one stands out for its simplicity and perfection. The creaminess comes from whole milk and egg yolks, balanced by just the right amount of sugar and cornstarch. The trick lies in the technique—tempering the eggs and constant whisking. It’s a dessert that feels indulgent yet effortless. If you’re curious about achieving that silky smooth texture, there’s more to uncover about the details.
Recipe
There’s something magical about homemade vanilla pudding—creamy, rich, and bursting with real vanilla flavor that puts store-bought versions to shame. This recipe is the kind of dessert that feels like a warm hug, with its velvety texture and just-right sweetness.
No artificial aftertaste, no gloopy consistency—just pure, spoon-licking goodness. The secret? Real vanilla bean (or high-quality extract if that’s what you’ve got) and a foolproof technique that guarantees silky-smooth results every time.
Whether you’re layering it in a trifle, topping it with fresh berries, or eating it straight from the bowl, this pudding is about to become your go-to treat. Trust me, once you taste it, there’s no going back.
Ingredients
The secret to silky-smooth vanilla pudding lies in quality ingredients and a few chef-approved tricks. Splurge on real vanilla—it’s the star—and don’t skimp on the cornstarch (it’s your thickening insurance).
Here’s what you’ll need:
- Whole milk (2 ½ cups): The higher fat content creates a richer texture. *Swap:* 2% works, but avoid skim—it’ll taste watery.
- Granulated sugar (½ cup): Balances the vanilla. *Pro tip:* For depth, use ¼ cup white + ¼ cup light brown sugar.
- Cornstarch (3 tbsp): Non-negotiable for that perfect cling. *No swaps*—flour will make it grainy.
- Egg yolks (2 large): Adds luxurious body. *Save the whites for meringues!*
- Unsalted butter (2 tbsp): Stir in at the end for glossy sheen. *Skip if you must, but it’s a game-changer.*
- Vanilla extract (2 tsp) *or* 1 vanilla bean pod: Extract is convenient, but scraping a bean pod? Next-level flavor.
- Pinch of salt: Enhances sweetness. *Don’t forget it!*
*Little win:* Top with a sprinkle of cinnamon or fresh berries for a fancy touch.
How to Make the Best Homemade Vanilla Pudding Specifics
- Finish with butter and vanilla – Remove from heat and stir in butter and vanilla. The butter adds richness, and vanilla should go in last to preserve its flavor.
- Strain for smoothness (optional) – For ultra-silky pudding, strain through a fine-mesh sieve to catch any lumps.
- Chill thoroughly – Pour into serving dishes and press plastic wrap directly on the surface to prevent a skin. Refrigerate for at least 2 hours.
Pro Tips:
- Stir constantly while cooking to avoid scorching the bottom.
- Pudding thickens more as it cools—don’t overcook!
- Swap vanilla for other extracts (almond, coconut) for fun variations.
Watch Out:
- Overheating the milk can cause a grainy texture.
- Skipping the tempering step risks scrambled eggs in your pudding.
Nutrition
This homemade vanilla pudding is a delicious treat with a balanced nutritional profile. Here’s the breakdown per serving:
| Nutrition | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 20mg |
| Sodium | 120mg |
| Total Carbs | 30g |
| Dietary Fiber | 0g |
| Sugars | 25g |
| Protein | 4g |
Chef Tips
When making this homemade vanilla pudding, I always make certain the milk’s heated slowly to avoid scorching, which can ruin the smooth texture.
I whisk constantly to prevent lumps and guarantee even thickening.
Using real vanilla bean or pure extract enhances the flavor markedly.
Once cooked, I chill it immediately to set properly.
Finally, I cover it with plastic wrap directly touching the surface to prevent a skin from forming.
