Vanilla Pudding from Scratch
Indulge in the creamy, velvety goodness of homemade Vanilla Pudding from Scratch, a timeless dessert that comes together with simple pantry staples. Made with whole milk, rich egg yolks, and pure vanilla extract, this recipe delivers a luscious, silky texture and an authentic vanilla flavor that's far superior to store-bought versions. Perfectly balanced with just the right hint of sweetness, this pudding is thickened naturally with cornstarch and finished with a touch of butter for a smooth, luxurious finish. Whether served on its own, layered in parfaits, or used as a pie filling, this classic treat is sure to impress. With quick prep and straightforward cooking instructions, this from-scratch vanilla pudding is a must-try for dessert lovers seeking a homemade twist on a classic favorite!
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Recipe Information
Ingredients
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 2 cups Whole milk
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 2 teaspoons Pure vanilla extract
Instructions
In a medium saucepan, whisk together the sugar, cornstarch, and salt until combined.
Gradually whisk in the milk to avoid lumps, making sure the mixture is smooth.
In a separate small bowl, lightly beat the egg yolks and set aside.
Place the saucepan over medium heat and cook the milk mixture, stirring constantly, until it starts to thicken and comes to a gentle simmer, about 7-10 minutes.
Once the mixture begins to bubble, reduce the heat to low and cook for an additional 2 minutes, stirring constantly.
Temper the egg yolks by slowly adding about 1/2 cup of the hot milk mixture to the beaten yolks while whisking constantly.
Pour the tempered yolks back into the saucepan, whisking constantly to combine.
Return the saucepan to medium-low heat and cook for 2-3 minutes, stirring constantly, until the pudding thickens further.
Remove the saucepan from the heat and stir in the butter and vanilla extract until smooth.
Pour the pudding into individual serving dishes or a large bowl, pressing plastic wrap directly onto the surface to prevent a skin from forming.
Let the pudding cool at room temperature for 20-30 minutes before refrigerating for at least 2 hours to fully set.
Serve chilled and enjoy!
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 100.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 66 mg | 1% | |
*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.
