Creamy Homemade Vanilla Pudding Recipe
This Homemade Vanilla Pudding recipe is a classic, creamy dessert made from simple ingredients including milk, egg yolks, vanilla, and cornstarch. It features a rich, smooth texture and naturally sweet vanilla flavor, perfect for a comforting treat or base for layered desserts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Liquid Ingredients
- 3 cups whole milk, divided
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 tablespoons cornstarch
- ¾ cup sugar
- Pinch of salt
Other Ingredients
- 3 egg yolks
Instructions
- Mix Dry Ingredients: In a medium saucepan, whisk together 3 tablespoons of cornstarch, ¾ cup of sugar, and a pinch of salt until fully combined.
- Add Milk and Stir: Slowly whisk in 2 ½ cups of the whole milk to the dry ingredients over medium heat, stirring constantly to prevent lumps and scorching.
- Heat the Mixture: Continue to cook the mixture, stirring frequently, until it starts to thicken and comes to a gentle boil, about 5-8 minutes.
- Temper Egg Yolks: In a separate bowl, whisk the 3 egg yolks with the remaining ½ cup of cold milk. Slowly add a small amount of the hot pudding mixture into the egg yolks while whisking constantly to temper the eggs and avoid curdling.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the pudding and continue to cook over medium-low heat, stirring constantly until the pudding is thick and creamy, about 2-3 minutes more.
- Finish with Butter and Vanilla: Remove from heat and stir in 1 tablespoon of butter and 1 teaspoon of pure vanilla extract until the butter melts completely and the flavors are incorporated.
- Chill: Pour the pudding into a bowl or individual serving dishes. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours until fully chilled and set.
Notes
- Use whole milk for the creamiest texture; you can substitute with 2% but the pudding will be less rich.
- Whisk constantly to prevent lumps and ensure smooth pudding.
- Tempering the egg yolks is important to avoid scrambled eggs in your pudding.
- For a thicker pudding, reduce milk by a few tablespoons or increase cornstarch slightly.
- Vanilla extract can be replaced with vanilla bean paste for a more intense vanilla flavor.
- Store pudding covered in the refrigerator for up to 3 days.
Keywords: vanilla pudding, homemade pudding, classic dessert, creamy pudding, easy vanilla dessert
Find it online: https://busyrecipe.com/creamy-homemade-vanilla-pudding-recipe/