Creamy Homemade Vanilla Pudding Recipe — Simple Stove-Top Method

Forget boxed mixes and pre-packaged pudding cups. Homemade vanilla pudding is simple to make and far more delicious than store-bought versions.

As a child and through college, I loved pudding cups with a little whipped topping. They were an easy snack to keep in the fridge. For many years I didn’t buy them, but eventually they resurfaced in our grocery cart when a package caught my daughter’s eye. Now she loves pudding as much as I do.

The best homemade vanilla pudding

Pudding mixes are convenient and useful in many recipes, but when I want a bowl of pudding to savor, I make it from scratch. Homemade vanilla pudding has a clean, rich flavor and a creamy texture that instant mixes can’t match, especially when topped with fresh berries or a dollop of whipped cream.

How to make vanilla pudding from scratch

This recipe is straightforward and uses pantry staples. Follow the steps below for a reliably creamy pudding.

Ingredients you’ll need

For a classic homemade vanilla pudding you will need:

• 3 cups whole milk (divided)
• 3 tablespoons cornstarch
• Pinch of salt
• 3/4 cup sugar
• 3 egg yolks
• 1 tablespoon butter
• 1 teaspoon pure vanilla extract

Whole milk gives the best texture, but you can use reduced-fat milk or a milk alternative if needed; just be aware the flavor and creaminess will change. I use both egg yolks and cornstarch because the yolks add richness while cornstarch stabilizes the pudding and helps it hold its shape. Think of cornstarch as pudding insurance.

Use pure vanilla extract for the best, natural vanilla flavor. If you prefer the look of vanilla flecks, swap the extract for vanilla bean paste.

Making this recipe

1. In a small bowl, whisk 1/4 cup of the milk with the cornstarch to form a smooth slurry. Set aside.

2. In a medium saucepan, whisk together the remaining milk, salt, and sugar. Heat the mixture over medium heat until it is steaming but not boiling.

3. While the milk heats, whisk the egg yolks in a separate bowl. When the milk is hot, slowly stream about 1/2 cup of the hot milk into the egg yolks, whisking constantly to temper the eggs so they don’t scramble.

4. Gradually add the warmed egg mixture back into the saucepan, then whisk in the cornstarch slurry. Continue to cook over medium heat, whisking constantly, until the mixture begins to simmer and thickens. This usually takes several minutes; be patient and keep whisking so the texture stays silky.

5. Remove the pan from the heat and whisk in the butter and vanilla until fully incorporated. The butter adds shine and a touch of richness.

6. Pour the pudding into serving dishes. If refrigerating, press plastic wrap directly on the surface to prevent a skin from forming. Serve warm or chilled.

Serving suggestions

This vanilla pudding is anything but plain. It’s wonderful on its own but shines when topped with homemade whipped cream and seasonal berries—raspberries, blueberries, strawberries, or blackberries all work beautifully.

The pudding also makes an excellent base for layered desserts like banana pudding or trifles, and it can be used as a filling for cakes. For a fun twist, pour it into popsicle molds for creamy pudding pops.

Frequently asked questions