Homemade Vanilla Pudding

This Homemade Vanilla Pudding is rich, creamy, and made completely from scratch with simple pantry ingredients. It's a classic old fashioned dessert that's smooth, comforting, and full of real vanilla flavor.

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This post was last updated 7/2026. 

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Shopping list:

• granulated sugar
• cornstarch
• salt
• whole milk
• egg yolks
• butter
• vanilla

There’s something special about a bowl of homemade vanilla pudding. Rich, silky smooth, and made with simple pantry staples, this old fashioned dessert has a comforting flavor that instantly brings back memories of homemade treats from childhood. While store bought pudding is convenient, nothing compares to the creamy texture and real vanilla flavor of pudding made from scratch.

Whether you're serving it on its own, topping it with fresh whipped cream and berries, or using it as a filling for pies, trifles, and layered desserts, this homemade vanilla pudding is incredibly versatile. It comes together with just a handful of ingredients and a little stirring, making it an easy dessert that's well worth the effort.

Looking for some more delicious pudding recipes? Try my Butterscotch Banana Pudding or my Baked Rice Pudding!

Do you love vanilla? You'll want to check out these Overnight Vanilla Oats or Vanilla Almond Sugar Cookies!

Keep scrolling for the full printable recipe 💙

Recipe tips:

• For the smoothest, creamiest pudding, sift the sugar and cornstarch together before whisking them into the milk to help prevent lumps. Whisk constantly while the pudding cooks, especially after adding the tempered egg yolks, to keep the mixture silky and prevent scorching. A double boiler provides gentle, even heat, making it much easier to achieve a smooth custard without curdling the eggs. If you don't have a double boiler, consistently whisking over medium heat works well too.

• Be patient and cook the pudding until it's thick enough to coat the back of a spoon, it will continue to thicken slightly as it chills. Once the pudding is transferred to serving dishes, press a piece of plastic wrap directly onto the surface to prevent a skin from forming. For the best flavor and texture, refrigerate for at least 3-4 hours before serving. Top with freshly whipped cream, fresh berries, crushed vanilla wafers, toasted coconut, or a sprinkle of cinnamon or nutmeg for an extra special treat.

Swaps and additions:

• Replace the vanilla extract with almond extract, lemon extract, or vanilla bean paste for a delicious twist. For a chocolate version, stir in 1 ounce of melted bittersweet chocolate, or whisk together 3 tablespoons of cocoa powder with 3 tablespoons of melted butter before adding it to the pudding. Replace some of the milk with half and half or heavy cream for an even richer, creamier pudding, or use whole milk for the best texture.

• For even more flavor, fold in ½ cup of toasted coconut, add a splash of bourbon for a grown up dessert, or stir in a teaspoon or two of espresso powder for a subtle mocha flavor. You can also brighten the pudding with a little lemon or orange zest, or add a pinch of cinnamon, nutmeg, or cardamom for a warm, cozy touch.

• Finish your pudding with your favorite toppings and mix ins. Fresh berries, sliced bananas, peaches, chopped toasted nuts, crushed vanilla wafers, graham crackers, or a drizzle of caramel, peanut butter, Nutella, or fruit preserves all make wonderful additions. Taste the pudding before chilling and adjust the sugar if needed, especially when using bittersweet chocolate or less sweet flavorings.

Our favorite kitchen equipment and supplies used with this recipe:

• Stainless Steel Whisk Set
• Pyrex Essentials Glass Mixing Bowls Set
• Colorful Ramekins Set

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

15 Min

Inactive time

3 Hour

Total time

3 H & 20 M

Homemade Vanilla Pudding

Skip the boxed mix and make this silky Homemade Vanilla Pudding instead. Perfect on its own or layered into pies, trifles, and other desserts, it's an easy recipe you'll come back to again and again.

Ingredients

• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 3 large egg yolks, slightly beaten
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, sift together the granulated sugar, cornstarch, and salt. Transfer the sifted dry ingredients to the top of a double boiler, then whisk in the milk until the mixture is smooth and no lumps remain.
2. Cook over simmering water, stirring constantly, until the mixture begins to thicken.
3. In a separate bowl, slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them.
4. Gradually pour the tempered egg yolk mixture back into the double boiler, whisking constantly.
5. Continue cooking, stirring frequently, until the custard is thick enough to coat the back of a spoon.
6. Remove the double boiler from the heat. Stir in the butter and vanilla extract until the butter is completely melted and the mixture is smooth.
7. Use as directed in your recipe or transfer the pudding to a large serving bowl or divide it among individual dessert dishes. Let it cool until just lukewarm, then press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
8. Refrigerate for several hours, or until completely chilled, before serving.

Nutrition Facts

Calories

319

Fat

11 g

Sat. Fat

6 g

Carbs

48 g

Fiber

0 g

Net carbs

48 g

Sugar

41 g

Protein

7 g

Sodium

378 mg

Cholesterol

164 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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