Vanilla Pudding from Scratch Recipe

If you’ve ever craved a truly comforting dessert that feels like a warm hug on a spoon, then you’re in for a treat with this Vanilla Pudding from Scratch. This recipe is pure magic, transforming simple pantry staples into a rich, creamy, and delightfully fluffy pudding bursting with genuine vanilla flavor. Forget the instant packets—making vanilla pudding from scratch allows you to control every bit of sweetness, creaminess, and that luscious smooth texture that homemade desserts are famous for. Plus, it’s a joy to make and even more satisfying to enjoy, whether it’s a casual snack or the grand finale to a cozy dinner.

Ingredients You’ll Need

Getting ready to make Vanilla Pudding from Scratch is a breeze, thanks to these straightforward ingredients. Each one plays a vital role in building the perfect texture and flavor—from the luxurious creaminess that whole milk brings, to the subtle sweetness and depth imparted by both granulated and brown sugar.

• 4 large egg yolks: They’re the star thickening agents and give the pudding that irresistibly smooth, creamy consistency.
• 1/2 cup granulated sugar: Adds balanced sweetness without overwhelming the delicate vanilla notes.
• 1/2 cup brown sugar (packed): Provides a mellow, caramel-like richness; you can swap it for granulated sugar if you prefer a purer vanilla taste.
• 1/2 teaspoon kosher salt: Acts as a flavor enhancer, lifting the sweetness and deepening the vanilla’s natural aroma.
• 3 tablespoons cornstarch: The secret weapon for thickening your pudding to a perfect, silky finish.
• 1 cup whole milk (cold): Mixed into the egg yolks and sugar to help create a smooth base without scrambling the eggs.
• 2 cups whole milk (warm): Infused with vanilla, it adds creaminess and the characteristic vanilla scent that defines this pudding.
• 1 vanilla bean or 1 tablespoon vanilla extract: The heart of the flavor, fresh seeds from a vanilla bean create exquisite results, but extract works beautifully too.
• 2 tablespoons butter: Stirred in at the end to add richness and a glossy finish.

How to Make Vanilla Pudding from Scratch

Step 1: Prepare the Egg Mixture

Start by adding your 4 large egg yolks to a clean, dry 3-quart saucepan—don’t turn the heat on just yet. Next, sprinkle in both the granulated and brown sugars, kosher salt, and cornstarch. Then pour in 1 cup of cold whole milk. Using a hand mixer on high speed, beat this mixture thoroughly for at least one minute until it becomes absolutely smooth and silky. This step ensures your pudding base is lump-free and perfectly blended.

Step 2: Heat the Vanilla-Infused Milk

In a separate glass measuring cup or bowl with a spout, pour in 2 cups of whole milk. If you have a vanilla bean, carefully slice it in half and scrape out the tiny seeds straight into the milk, then drop the empty pod in as well. Microwave the milk on high for about 2 to 3 minutes, just until it starts to bubble and foam around the edges—keep a close eye so it doesn’t boil over! Remove the vanilla pod once done to avoid bitterness.

Step 3: Temper the Eggs with Hot Milk

With your hand mixer on medium speed, slowly and carefully pour the hot vanilla milk into the egg mixture while continuing to beat. This process, called tempering, keeps the eggs from cooking too quickly and forming lumps. If you like, strain the milk as you pour to capture any stray part of the vanilla pod. Once combined, you’ll notice the mixture begins to get a bit foamy—this is a great sign your pudding is coming together beautifully.

Step 4: Cook the Pudding on the Stove

Now place the pot on your stove over medium heat. Take a flat whisk and start stirring constantly, making sure to reach every corner and edge. This step requires your full attention—don’t wander away from the stove! In just 2 to 3 minutes, you’ll see bubbles rise and a gentle boil will develop. Keep whisking vigorously for another 15 to 45 seconds until your pudding has thickened to that perfect custard-like consistency.

Step 5: Add Final Luxurious Touches

Remove your pudding from the heat and give it one last round with the hand mixer to incorporate air, making it wonderfully light and fluffy. Stir in the butter and vanilla extract if you didn’t use a vanilla bean earlier. If silky smoothness is your aim, strain the pudding now through a fine sieve into a fresh bowl to catch any lumps or vanilla pod bits.

Step 6: Chill and Enjoy

Immediately cover the pudding surface with plastic wrap pressed directly onto it—this prevents a skin from forming, keeping your pudding perfectly creamy. Refrigerate for at least 2 to 4 hours. For a quicker chill, place it in the freezer for 30 minutes before transferring to the fridge. Remember, freezing pudding for storage isn’t a great idea as it ruins the texture. Once chilled, give it a final whisk before serving for that velvety finish!

How to Serve Vanilla Pudding from Scratch

Garnishes

Simple garnishes can elevate your homemade vanilla pudding to elegant new heights. Think a dollop of freshly whipped cream, a dusting of cinnamon or nutmeg, or a sprinkle of toasted nuts for crunch. Fresh berries like raspberries or sliced strawberries add a burst of color and tartness that perfectly complements the creamy sweetness. Don’t be afraid to get creative with edible flowers or shaved chocolate for a stunning presentation.

Side Dishes

Vanilla Pudding from Scratch pairs beautifully with a variety of side treats. Classic shortbread cookies or crisp Nilla wafers offer contrast in texture and taste, while a small bowl of seasonal fruit salad adds freshness. For an indulgent touch, drizzle with a warm caramel or chocolate sauce on the side, allowing guests to drizzle to their heart’s content.

Creative Ways to Present

Try serving your pudding in vintage teacups or petite mason jars for an adorable, personalized touch. Layer it with crumbled cookies and fruit for a caffe parfait-style dessert, or pipe it into tart shells before chilling to create elegant mini tarts. For a fun twist, turn it into pudding pops by freezing it in molds—perfect for hot days and kid-friendly treats alike.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Vanilla Pudding from Scratch, store it in an airtight container in the refrigerator. It will keep beautifully for up to three days without losing its creamy charm. Just give it a good stir before serving to bring back its smooth texture.

Freezing

Freezing vanilla pudding is not recommended because the texture will break down as the starch separates from the milk when thawed, leaving it watery and unappetizing. Instead, enjoy it fresh or refrigerated within a few days for the best experience.

Reheating

Because pudding is best enjoyed cold or at room temperature, reheating isn’t typically necessary or advised. If you must warm it slightly, do so gently over a double boiler while stirring constantly to prevent curdling. However, for the classic silky texture and flavor, fresh and chilled pudding is always preferable.

FAQs

Can I use milk alternatives to make Vanilla Pudding from Scratch?

Yes, you can substitute whole milk with alternatives like almond milk or oat milk, but keep in mind this might slightly alter the texture and richness. Whole milk provides the best creaminess that complements the pudding perfectly.

What can I do if my pudding turns out lumpy?

Lumps usually form if eggs cook too quickly or the mixture isn’t whisked continuously. Straining your pudding through a fine mesh sieve can salvage the texture. For next time, make sure to temper the eggs carefully and whisk non-stop when cooking.

Is it necessary to use a vanilla bean?

While not required, using a vanilla bean imparts a deeper, more complex vanilla flavor and those charming black vanilla specks throughout your pudding. Vanilla extract works fine and is convenient, especially in a pinch.

Can I make this pudding vegan?

This specific recipe relies on eggs and dairy, so it’s not vegan. However, you can experiment with cornstarch-based vegan puddings using plant milk and egg substitutes for a similar creamy effect.

Why do I need to press plastic wrap directly on the pudding?

Pressing plastic wrap directly prevents a skin or film from forming on top, which can be unpleasantly chewy or lumpy if mixed back in. This small step makes a big difference in maintaining that silky smooth pudding texture you want.

Final Thoughts

There is something incredibly satisfying about making Vanilla Pudding from Scratch—it’s a simple recipe that results in a dessert straight from the heart, filled with genuine flavor and creamy comfort. Once you taste this homemade magic, you’ll never want those instant packets again. So grab your ingredients, dive in, and delight in every luscious spoonful. Trust me, this is one recipe that will quickly become a beloved classic in your kitchen.

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