Rich Vanilla Pudding
Indulge in the creamy decadence of this rich vanilla pudding, a timeless dessert that’s both comforting and elegant. Made from scratch with simple pantry staples like whole milk, egg yolks, and pure vanilla extract, this recipe delivers a velvety-smooth texture and an unparalleled depth of flavor. The use of cornstarch ensures the perfect consistency, while tempering the eggs adds a luscious richness without any curdling. With just 10 minutes of prep and 15 minutes of cooking, this homemade pudding is an easy, satisfying treat that’s perfect for any occasion. Whether served on its own or topped with whipped cream, fresh berries, or crumbled cookies, this chilled dessert is the ultimate way to elevate a classic vanilla moment. Perfect for dessert lovers searching for “homemade vanilla pudding,” this recipe satisfies cravings with simplicity and style!
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Recipe Information
Ingredients
- 3 cups Whole milk
- 0.75 cups Granulated sugar
- 0.25 cups Cornstarch
- 4 Large egg yolks
- 3 tablespoons Unsalted butter
- 2 teaspoons Pure vanilla extract
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk to combine evenly.
Gradually pour in the milk, whisking continuously until the mixture is smooth and no lumps remain.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 7-8 minutes.
While the pudding base is cooking, in a separate bowl, whisk the egg yolks until smooth and slightly pale in color.
Once the pudding base has thickened, slowly pour about 1/2 cup of the hot mixture into the egg yolks while whisking continuously. This step tempers the eggs and prevents them from scrambling.
Pour the tempered egg mixture back into the saucepan with the rest of the pudding base. Continue to cook over medium-low heat, whisking constantly, until the pudding thickens further and coats the back of a spoon, about 2-3 minutes.
Remove the saucepan from the heat and immediately whisk in the butter and vanilla extract until fully incorporated.
Strain the pudding through a fine-mesh sieve into a clean bowl to remove any lumps for an extra-smooth texture.
Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Refrigerate for at least 2 hours or until well chilled.
Serve the pudding as is or garnish with whipped cream, fresh berries, or cookies for an extra treat!
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 185.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 998 mg | 77% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1188 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.
