Homemade Vanilla Pudding Recipe
This Homemade Vanilla Pudding recipe is a creamy, classic dessert made from simple ingredients like milk, sugar, and eggs. It’s cooked on the stovetop to achieve a smooth, thick texture, then chilled to perfection. Perfect for a comforting treat or as a base for a variety of dessert toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
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 and Milk: In a heavy-bottomed medium saucepan, mix the granulated sugar, cornstarch, and salt together. Whisk in the whole milk and egg yolks until smooth and combined.
- Cook the Mixture: Heat the saucepan over medium heat, whisking constantly. Continue whisking as the mixture heats, thickens, and begins to bubble, which should take about 5 to 8 minutes. Once thickened, keep cooking and whisking for an additional 1 to 2 minutes to ensure the pudding is fully cooked and smooth.
- Add Butter and Vanilla: Remove the saucepan from heat. Immediately whisk in the unsalted butter and vanilla extract until the butter is fully melted and incorporated, giving the pudding a rich flavor and creamy texture.
- Chill the Pudding: Pour the pudding into a heat-proof container. Press a layer of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, to allow it to fully set and cool.
- Serve: Before serving, stir the pudding well to restore its creamy consistency. Transfer to individual serving dishes if desired and top with your favorite toppings such as whipped cream, fresh fruit, or chocolate shavings.
Notes
- Constant whisking is crucial to prevent lumps and sticking during cooking.
- Pressing plastic wrap directly on the pudding’s surface prevents a skin from forming as it cools.
- Use whole milk for the creamiest texture; low-fat milk will result in a thinner pudding.
- Pudding will keep well in the refrigerator for up to 3 days.
- For a dairy-free version, substitute whole milk and butter with coconut milk and a plant-based butter alternative.
Keywords: vanilla pudding, homemade vanilla pudding, classic pudding recipe, stovetop pudding, custard dessert
Find it online: https://topreci.com/homemade-vanilla-pudding-recipe/
