Even if you haven’t been a fan of pudding in the past, you absolutely must give this recipe a go. Our homemade vanilla pudding is made with vanilla paste, so you get the authentic flavor you never knew you were missing.
Vanilla extract can be used to make this dish, but the vanilla bean paste is so much better! The paste is thick and syrupy, providing the rich vanilla vibe you crave. Additionally, the little flecks of vanilla beans are super sexy to look at, especially when you serve it to your friends and family.
One of the unique qualities about recipe is that you don’t have to temper the egg yolks. All the ingredients are mixed in the saucepan before it’s placed on the cooktop, which makes for an easy cleanup.
The trade-off is that you must stir constantly so the mixture doesn’t scorch. Use a French whisk—it’s long and narrow and works well in deeper pans. It’ll make it easier to tell if anything is building up on the bottom of the pan.
Homemade Vanilla Pudding Recipe
- 3/4 cup granulated sugar
- 6 Tbsp cornstarch
- 1/4 tsp salt
- 7 egg yolks
- 3 cups whole milk, do not use anything less than whole milk
- 3/4 cup evaporated milk
- 1 Tbsp pure vanilla extract, or vanilla bean paste
- 3 Tbsp unsalted butter
- Combine sugar, cornstarch and salt in a medium-sized saucepan (off heat). Whisk until combined and no lumps of cornstarch remain.
- Add egg yolks, whisk until combined then add both the whole milk and evaporated milk. Whisk mixture until completely smooth and everything has dissolved.
- Transfer saucepan to the stove and cook over medium heat, whisking constantly, until liquid thickens and comes to a bubble. The pudding will first begin to thicken on the bottom of the pan where it is in contact with heat. You must continually remove the thickened pudding from the bottom of the pan or it will scorch. Don’t worry, just stir constantly, and don’t forget about the corners of the pan!
- Once the first bubble rises to the surface, reduce the heat to low and continue to cook for exactly 1 minute, whisking vigorously and constantly.
- Remove the pudding from the heat and whisk in vanilla and butter until completely smooth and well-combined. Transfer pudding to a medium-sized mixing bowl then cover with plastic wrap. Place plastic wrap directly in contact with the pudding to prevent a thick skin from forming on the surface.
- Refrigerate for at least 4 hours or until completely chilled. Just before serving, remove pudding from the fridge and whisk by hand or beat on medium speed just until smooth and creamy.
When cooling your pudding, be sure to have the plastic wrap actually touch the pudding. It’ll prevent a thick skin from forming on the surface.