Homemade Vanilla Pudding from Scratch
Whip up this homemade vanilla recipe in no time flat! It’s easy to make, and so creamy and comforting! Naturally gluten-free and egg-free.
Calling all vanilla lovers! This one is for you.
Vanilla pudding! It’s such a classic and just the thing when you’re craving something cool, creamy, and sweet.
I love making homemade pudding at this time of year because it’s quick, simple, and you don’t have to turn the oven on. A total win for those lazy, late summer days!
But there is something so elegant about vanilla. It’s sweet and creamy, and it makes a great afternoon snack or dessert.
HOW TO MAKE HOMEMADE PUDDING
I used to think that there was only one way to make pudding, and that was from a boxed mix. But guess what? Making homemade pudding from scratch is so easy! You only need a few simple ingredients and I’ll be you already have most of them on hand.
Start by whisking together sugar, cornstarch, and a pinch of salt to balance the flavors. Then, just whisk in your milk and cream, and cook until the liquid becomes thick.
The pudding will start to thicken just before it hits the boiling point. And it will continue to become even more thick as it cools.
Remove the pot from the heat and stir in a pat of butter. This will add to the creamy richness of this vanilla pudding.
Last, in goes the star ingredient: vanilla! If you can get your hands on a whole vanilla bean, I highly recommend it! I usually order mine from here: Whole Vanilla Beans, and they’re fantastic. Just split them lengthwise and scrape the seeds out with the edge of your knife, then stir them in. The flavor and aroma is off the charts!
But if you don’t have a vanilla bean, vanilla extract works very well too!
VANILLA PUDDING USES
This homemade vanilla pudding is perfection, as is. I like to top it with a little soft whipped cream, and garnish with homemade vanilla wafers for crunch. It’s such a comforting, nostalgic dessert!
But it can also be used as a filling for cakes or pies, or in a parfait or trifle.
HOW LONG DOES VANILLA PUDDING LAST?
You’ll want to keep this vanilla pudding refrigerated. It’s best served cold!
It should keep in the fridge for about 3 to 6 days, covered.
I would not recommend freezing this vanilla pudding. Freezing/thawing could break down the creamy texture, so enjoy it while it’s fresh!
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- Place the sugar, cornstarch, and salt in a small pot and whisk to combine.
- Gradually whisk in the milk and cream.
- Cook the mixture over medium heat until thickened (about 5 minutes).
- Remove from the heat and whisk in the butter and vanilla.
- Pour the pudding into serving glasses and chill for at least 2 hours.
- Serve cold.
A few more great vanilla recipes for vanilla lovers: