Easy Homemade Vanilla Pudding Recipe
Through middle school and high school, I finished every school lunch with a Snack Pack vanilla pudding cup. Vanilla pudding was my favorite because it was sweeter and creamier than chocolate. Even today, when September rolls around, I inevitably crave vanilla pudding.
These days, I make vanilla pudding at home on the stovetop. It takes less than 30 minutes—though it needs to chill for about 2 hours—and the results are wildly tastier than the pre-packaged puddings I ate all those years ago. Plus, the recipe calls for pantry staples that I usually have! Make this pudding on a Sunday and you’ll have a sweet treat to enjoy all week long.
Simply Recipes / Mark Beahm
What’s in this Easy Vanilla Pudding?
Milk and cornstarch: The base of this pudding is whole milk and sugar thickened with cornstarch. A lot of pudding recipes include heavy cream or egg yolks for extra richness and silkiness, but I prefer this simpler version thickened with only cornstarch because it’s so much easier.
Twice the vanilla: A vanilla bean adds a full-bodied vanilla flavor and I love the small specks of vanilla seeds sprinkled throughout. Vanilla extract, added at the end, imparts a bolder vanilla flavor.
Butter: Unsalted butter with higher fat content—typically European butters, such as Plugra—adds extra richness to the pudding.
My Tips for Making Homemade Vanilla Pudding
Creamy, silky pudding is the result of cooking the milk, sugar, and cornstarch mixture low and slow. Here are my tips for making sure the pudding is smooth and creamy:
- Thoroughly whisk the dry ingredients before whisking in the milk to avoid lumps and grittiness.
- Keep the heat on medium-low for the best texture. A lower temperature ensures the pudding is smooth. If you increase the temperature, the pudding can becoming gritty and chunky because the cornstarch may overcook.
- Whisk the mixture slowly and watch for bubbles breaking the surface. Bring the mixture to a gentle boil—take your time and do not increase the heat. This ensures that the cornstarch is activated for properly thickened pudding.
- The pudding thickens as it cools so don’t worry if it looks a little runny when hot.
Simply Recipes / Mark Beahm
Delicious Substitutions You’ll Love
- Swap the granulated sugar for brown sugar. The pudding will take on a butterscotch-like flavor.
- Pour the pudding, while still hot, over 4 ounces of chopped chocolate—any kind you like—and mix well for a rich chocolate pudding.
- Swap the dairy for non-dairy milk and butter—just make sure the non-dairy milk is unsweetened.
- You can use fat free milk, 2% milk, or heavy cream—or any combination. The less milk fat, the less rich and creamy the pudding will be. I don’t recommend using more than 1 1/2 cups heavy cream.
Yes! Toppings Are Encouraged!
Top your homemade vanilla pudding—just wait to add it until right before serving the pudding. Here are a few ideas:
- Crumbled graham crackers or chocolate cookies
- Soft sliced fruit, such as bananas and strawberries
- Spoonful of whipped cream
- Sprinkle of flaky sea salt
- Chocolate shavings
Simple Tip!
I advise against using this pudding for a pudding pie. It’s not firm enough for slicing cleanly.
Simply Recipes / Mark Beahm
