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Three cups full of homemade vanilla pudding topped with whipped cream and garnished with nilla wafers.

Homemade Vanilla Pudding Recipe

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We’re completely obsessed with this super simple 20-minute homemade vanilla pudding recipe! Watch our video and see just how easy it is to make.
Course Dessert
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 8 servings
Calories 266
Author Cheryl Najafi

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 266kcal | Carbohydrates: 31g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 196mg | Sodium: 146mg | Potassium: 225mg | Sugar: 25g