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!
Some of my favorite pudding recipes include these chocolate pudding pie jars, this butterscotch pudding recipe, and this creamy rice pudding.
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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Homemade Vanilla Pudding from Scratch
Ingredients
- 3/4 cup (150 g) granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 2 cups (488 g) milk
- 1/2 cup (119 g) heavy whipping cream
- 1 tablespoon (14.79 g) unsalted butter
- 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
Instructions
- 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.
Looks delicious! Trying it this weekend! Â Love those glass jars. Where did you purchase them from?
They’re linked just above the recipe card. Hope you enjoy!
A great recipe, I was looking for something like that. Even today I’m screwing up how it tastes, but my saliva is leaking at the very sight. Thank you for writing it.
Hi! Can I reduce the amount of sugar? Will it affect the outcome?
You can probably do that without a problem, but I would suggest making it as written first. Most of the recipes on this site are already a lot less sweet. If you try it this way and decide it’s not right for you, then by all means reduce the sugar next time.
I’ve made chocolate pudding from scratch a few times, so I wanted to like this recipe so much but it didn’t thicken for me. I heated the mixture for 10 minutes, and pulled it from the heat when it started to steam as I was afraid it would scorch. I put it in the fridge to chill for 4+ hours and it was still barely thicker than heavy cream. It did however form a skin on top.. I’d add a suggestion that anyone making pudding should press some plastic wrap to the surface so that doesn’t happen. I’ll give it another try and leave it on the heat a bit longer, but I’d be interested to hear from someone else who made it? Fingers crossed for next time the flavor was great!
Hey Bridget! The pudding will not thicken until it reaches a simmer. Definitely stir it constantly so that it doesn’t scorch, but you could cook it all day long on a low heat, but if it doesn’t hit that temp it will not thicken. I hope you have better luck next time!
Delicious, my kids love vanilla pudding!! Thanks so muchÂ
My pleasure Charo! I’m so happy your kids enjoyed!
I love how beautiful and pure white this vanilla pudding looks! Divine!
so easy and so much better than store bought!
Seriously good! Thank you for this fabulous recipe!
So happy you liked it Jean! Thanks so much for the positive feedback!
I love how easy this is to make! Looks so creamy and delicious!
I love a good pudding! This would be so good with Summer fruit!
So delicious! I need this!
This pudding looks delicious. I will be making it this weekend.