Vanilla Pudding is easy to make and you can skip the instant pudding mixes and make your own anytime you are craving a sweet and creamy treat! Plus, once you have a vanilla pudding recipe, you can add a lot of flavors to it later. If you love creamy and comforting desserts, be sure to use this recipe for my Ultimate Banana Pudding!
Vanilla Pudding is delicious on its own. In fact, I have loved pudding since I was a little kid, and I still love it! Let’s face it, a bowl of pudding is comforting any time, whether you are a kid or not. Vanilla pudding is a great base to add all your favorite treats. Add some sprinkles to the pudding, some chocolate chips, or even pieces of my chocolate chip cookies for a yummy treat. And, of course, homemade whipped cream is always a delicious topping to most desserts!
Using ingredients you probably have on hand, you can have a bowl of creamy pudding any time you crave it! Scroll down to see the complete recipe.
Sugar: Granulated sugar is used. It is also known as white sugar or regular sugar.
Cornstarch: Adding cornstarch to pudding helps the eggs set while being cooked, but not curdle. It also helps the pudding set and thicken while being cooled.
Eggs: You will need a total of three eggs for this recipe. Two whole eggs plus the yolk of one egg are used.
Milk: I prefer whole milk for the richest and creamiest pudding. However, you could use milk with a lower fat content like 2% or 1%. If you use skim milk, it won’t ruin the pudding; it will just have a different consistency and you will lose out on some of the flavor.
Butter: I used chilled, unsalted butter for this recipe. Cut the butter into cubes before adding it to the mixture. (If your butter is sticking to your knife as you are cutting it into cubes, simply add a little dusting of flour onto the butter.)
How to Make Vanilla Pudding
It’s really easy to make your own vanilla pudding. Pudding is a great dessert to have on hand, and most people like the smooth, creamy sweet (and sometimes even savory) treat. This recipe makes about 2 1/2 cups of pudding.
- In a large bowl, combine the sugar, cornstarch, and salt.
- Add the eggs and egg yolk and whisk to combine.
- Then, whisk in the milk for about 30 seconds.
- Pour the mixture into a saucepan and cook over medium-low heat, stirring constantly. This mixture should thicken in 10-15 minutes.
- Remove the saucepan from the heat before you add the butter. Add the butter one cube at a time. Whisk in the vanilla extract.
- Finally, cover the pudding with plastic wrap and chill it in the refrigerator for 2 hours. Be sure the plastic wrap is touching the top of the pudding completely to prevent any film from forming on the surface.
How Long Does Vanilla Pudding Last?
Vanilla pudding needs to be stored in the refrigerator. It generally lasts about one week. I like to store it in individual containers so it’s easy to grab or take for lunch or for a snack. You can also freeze pudding, but the consistency may change a little when you thaw it and eat it again. To thaw the pudding, let it thaw in the refrigerator rather than room temperature. The pudding will last up to three months in the freezer.
Love Pudding? Check out these Recipes!
Skip the instant pudding mixes and make your own Vanilla Pudding anytime you are craving a sweet and creamy treat!
- ¾ cup (150g) granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 2 cups (490g) whole milk
- 2 tablespoons unsalted butter, chilled and cubed
- ½ teaspoon vanilla extract
- whipped topping, for garnish (optional)
In a large bowl, combine the sugar, cornstarch, and salt.
Add the eggs and egg yolk and whisk to combine.
Add the milk and whisk until well combined (about 30 seconds).
Pour the mixture into a saucepan and cook over medium-low heat, stirring constantly until thickened (approximately 10-15 minutes).
Remove from the heat and whisk in the butter, one cube at a time.
Whisk in the vanilla extract.
Cover with plastic wrap and the pudding chill in the refrigerator for 2 hours. Be sure the plastic wrap is touching the top of the pudding completely to prevent any film from forming on the surface.
Serve. Top with whipped topping, if desired.