Description
This homemade vanilla pudding recipe delivers a creamy, rich dessert made from simple pantry ingredients. It features a smooth texture achieved by gently cooking a mixture of milk, sugar, cornstarch, and egg yolks on the stovetop until thickened, then infused with butter and vanilla for a classic, comforting flavor. Perfect for a make-ahead treat, this pudding chills to the ideal consistency and can be enjoyed plain or with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
Wet Ingredients
- 2 ¼ cups whole milk
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 ½ teaspoons vanilla extract
Instructions
- Combine Dry Ingredients: In a heavy-bottomed medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well blended, creating a smooth base for your pudding.
- Add Wet Ingredients: Gradually whisk in the whole milk and egg yolks to the dry mixture, ensuring there are no lumps and the mixture is fully combined.
- Cook and Thicken: Place the saucepan over medium heat, stirring constantly with a whisk to prevent clumps or scorching. Continue cooking until the mixture thickens and starts to bubble, which should take about 5 to 8 minutes. Keep whisking for an additional 1 to 2 minutes until the pudding reaches a creamy and thick consistency.
- Finish the Pudding: Remove the saucepan from heat and whisk in the unsalted butter and vanilla extract until fully incorporated, enriching the flavor and texture.
- Chill to Set: Pour the pudding into a heat-proof container and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate the pudding for at least 4 hours, or overnight, until fully set and chilled.
- Serve: Before serving, give the pudding a good stir to smooth out the texture. Transfer to serving dishes if desired, and add toppings such as fresh fruit or whipped cream to enhance the dessert.
Notes
- Whisk constantly during cooking to prevent lumps and scorching.
- Press plastic wrap directly on the pudding’s surface to avoid a skin forming.
- This pudding can be stored in the refrigerator for up to 3 days.
- For a lighter version, substitute whole milk with 2% milk, but the pudding will be less rich.
- Use fresh eggs for best taste and safety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: vanilla pudding, homemade pudding, creamy dessert, stovetop pudding, classic vanilla dessert
