Homemade Vanilla Pudding
Published Jun 10, 2025
This easy vanilla pudding recipe uses 6 ingredients, whole milk, egg yolks, granulated sugar, vanilla extract, cornstarch to thicken, and a little salt.
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My Homemade vanilla pudding is so good!
My kids love those little store-bought pudding cups, and I still toss them in lunchboxes sometimes. But when we’re home and I have a few minutes, I make this easy homemade vanilla pudding instead. It tastes way better, only needs a few basic ingredients, and comes together in one pot. It’s super creamy and makes enough for everyone to have a snack and then ask if there’s more. I like to spoon it into individual serving dishes and top the pudding with whipped cream and berries!
Happy Cooking!
– Yumna
Homemade Vanilla Pudding Ingredients
- Granulated sugar: Don’t try to substitute brown sugar or something like honey or maple syrup, it could change the pudding’s texture.
- Cornstarch and egg yolks: Make sure to whisk the entire time to avoid chunks of cooked egg in the pudding.
- Milk: I only use whole milk here. It has the best flavor.
- Vanilla extract: Pure vanilla extract will give you the best vanilla flavor. Also, depending on how vanilla-y you want the pudding, you could use up to 1 tablespoon of vanilla extract.
How to Make Homemade Vanilla Pudding
Homemade Vanilla Pudding Recipe
Ingredients
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 3 cups whole milk
- 3 egg yolks
- Pinch salt
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, whisk together the sugar, cornstarch, milk, egg yolks, and salt. Heat over medium heat, whisking constantly, until the mixture begins to simmer and thicken, about 12 minutes.
- Remove from heat and stir in vanilla extract.
- Strain the pudding through a fine mesh sieve into a heatproof bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Chill in the refrigerator until ready to serve. Then, spoon into individual glasses and garnish with fresh berries and whipped cream, if you like.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Homemade Vanilla Pudding recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Lemon pudding: Along with the vanilla extract, whisk in the zest of 1 lemon and 1 tablespoon of lemon juice.
- Chocolate pudding: I can never say no to chocolate! With the sugar and cornstarch, add ¼ cup unsweetened cocoa powder. I’d definitely top this pudding with chopped or shaved chocolate!
- Pudding cups: Layer this pudding with sliced, fresh fruit (like this banana pudding cup!), whipped cream, and vanilla wafers. You could do this in individual glasses or one big serving dish!
Recipe Tips
- Whisk the pudding constantly. Pudding cooks fast, and if you don’t whisk it constantly, making sure to scrape the bottom of the pot, you may end up with pudding that tastes like scrambled egg and has a curdled texture.
- Use a strainer. Straining this old fashioned vanilla pudding will make it extra-smooth and remove any bits of cooked egg that might be there.
- Use your hands to separate the eggs. I find this is one of the easiest ways to separate the egg yolks from the whites! Just make sure to wash your hands well afterward.
- Chill the pudding until set. For the best texture, I recommend chilling the pudding for about 4 hours.
Serving Ideas
- Strawberry sauce
- Whole, sliced, or chopped fresh fruit
- Whipped cream
- Chocolate granola
FAQs
Kept in an airtight container in the fridge, this pudding will last about 5 days. You don’t need to reheat it!
These are probably bits of cooked egg, which happens! That’s why I recommend straining the pudding after cooking it.
You can add an extra tablespoon of cornstarch, whisking it in and letting the pudding simmer a couple of minutes longer. Also remember that the pudding will thicken as it cools!
