Homemade Pudding from Scratch
Indulge in the creamy, nostalgic comfort of Homemade Pudding from Scratch—a timeless dessert that's as satisfying to make as it is to eat. This classic recipe combines simple pantry staples like granulated sugar, cornstarch, and whole milk with rich egg yolks and real vanilla extract for a lusciously smooth and flavorful treat. In just 20 minutes of active prep and cook time, you'll master the art of creating velvety pudding from scratch, void of any artificial ingredients or boxed mixes. Perfect for serving as a standalone dessert or as a base for parfaits and trifles, this pudding is a versatile and crowd-pleasing favorite. Add a dollop of whipped cream, a sprinkle of cinnamon, or fresh fruit on top for an extra-special touch. Whether you’re recreating childhood memories or just craving something sweet, this homemade pudding recipe is a must-try!
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Recipe Information
Ingredients
- 0.5 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 3 cups Whole milk
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
Instructions
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
Gradually whisk in the milk, ensuring there are no lumps.
Place the saucepan over medium heat and cook the mixture, whisking constantly, until it begins to thicken and come to a gentle boil. This should take about 6-8 minutes.
In a small bowl, whisk the egg yolks until smooth.
Once the pudding mixture has thickened, slowly ladle about 1 cup of the hot mixture into the egg yolks while whisking constantly to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan while whisking continuously.
Cook the pudding for another 2-3 minutes, stirring constantly, until it thickens further and coats the back of a spoon.
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until fully incorporated.
Pour the pudding into individual serving dishes or a single large bowl. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 136.6 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 977 mg | 75% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
