There’s something undeniably comforting about a bowl of creamy, homemade vanilla pudding. With its velvety texture and rich, sweet flavor, this classic dessert is a timeless treat that feels both indulgent and nostalgic. In just 5 minutes of prep and 30 minutes of cooking, you’ll create a luscious base that transforms into pure bliss after chilling for a few hours.
Each spoonful is a symphony of smoothness, with the warm, aromatic notes of vanilla dancing on your palate. Perfectly balanced and satisfying, this pudding is a versatile delight—serve it solo, layer it in parfaits, or pair it with fresh fruit. With 5 generous servings, it’s ideal for sharing or savoring all week long. Simple, elegant, and utterly delicious, this recipe is a must-try for any dessert lover.
Ingredients for Vanilla Pudding
- ¾ cup (150 g) granulated sugar
- 3 Tablespoons cornstarch (cornflour in the UK)
- ¼ teaspoon salt
- 2 cups (475 ml) whole milk
- ½ cup (118 ml) heavy cream
- 2 large egg yolks
- 1 vanilla bean (split in half lengthwise, or substitute with 1 teaspoon vanilla extract, added later)
- 3 Tablespoons unsalted butter (cut into pieces)
Step-by-Step Instructions
- In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.
- Add the milk, heavy cream, egg yolks, and split vanilla bean (if using vanilla extract, reserve it for later). Whisk until the egg yolks are fully incorporated and the mixture is smooth.
- Place the saucepan over medium heat. Whisk frequently as the mixture begins to thicken. This will take several minutes—do not increase the heat, as slow heating ensures the sugars melt properly and the pudding reaches the right consistency.
- Once the mixture thickens and coats the back of a spoon, whisk constantly until it comes to a boil. Keep the heat at medium to medium-high.
- When the mixture begins to boil, cook for 60 seconds, stirring continuously to prevent burning. Remove from heat.
- If using a vanilla bean, remove it now. Add the butter one piece at a time, stirring after each addition until melted and fully incorporated. If using vanilla extract, add it now as well. Stir until the pudding is smooth.
- For a smoother texture, pour the pudding through a fine-mesh sieve into a heatproof bowl (optional but recommended to eliminate lumps). Let it cool for 20 minutes, stirring occasionally to prevent a skin from forming.
- Cover the surface of the pudding with plastic wrap or parchment paper, pressing it directly onto the pudding to prevent a skin. Let it cool to room temperature, then refrigerate for several hours (preferably overnight) before serving.
- If desired, top with whipped cream before serving!
Perfect Pairings: Sauce and Topping Ideas
Elevate your vanilla pudding with a drizzle of caramel sauce or a sprinkle of toasted coconut flakes. For a fruity twist, add a spoonful of raspberry coulis or fresh sliced strawberries. Whipped cream is a classic topping, but try flavored whipped cream with a dash of cinnamon or vanilla extract for extra indulgence.
Serve It Right: Creative Serving Suggestions
Serve your vanilla pudding in elegant dessert glasses for a fancy touch, or layer it with crumbled cookies for a parfait-style treat. For a fun twist, use it as a filling for mini tart shells or as a dip for fresh fruit skewers. It’s also delicious alongside a warm slice of pound cake or apple pie.
Keep It Fresh: Storage and Reheating Tips
Store your pudding in an airtight container in the fridge for up to 3 days. To prevent a skin from forming, press plastic wrap directly onto the surface. If you need to reheat it, do so gently in a saucepan over low heat, stirring constantly to maintain its smooth texture.
Mix It Up: Recipe Variations to Try
Swap out the vanilla for almond extract or lemon zest for a unique flavor profile. For a chocolate twist, whisk in 2 tablespoons of cocoa powder with the dry ingredients. If you’re feeling adventurous, add a pinch of cardamom or nutmeg for a warm, spiced version.
Quick Tips: Time-Saving Hacks
To speed up the chilling process, pour the pudding into a shallow dish before refrigerating. If you’re short on time, skip the sieve step—just whisk vigorously to minimize lumps. For a quicker version, use vanilla extract instead of a vanilla bean to save on prep time.
Vanilla Pudding
Ingredients
- ¾ cup granulated sugar
- 3 Tablespoons cornstarch cornflour in the UK
- ¼ teaspoon salt
- 2 cups whole milk
- ½ cup heavy cream
- 2 large egg yolks ¹
- 1 vanilla bean split in half lengthwise, see notes for vanilla extract substitute
- 3 Tablespoons unsalted butter cut into pieces
Instructions
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- Add milk, heavy cream, egg yolks, and split vanilla bean (if using vanilla extract instead, reserve to add later) and whisk until egg yolks are broken up and ingredients are combined.
- Place over medium heat and whisk frequently until ingredients begin to thicken. This will take several minutes, do not increase stovetop heat as it’s important to slowly heat the mixture so the sugars melt so that the pudding can reach the appropriate consistency.
- Once mixture has thickened and coats the back of a spoon, whisk constantly until it comes to a boil (keep heat on medium, medium/high max).
- Once mixture begins to boil, cook stirring/whisking constantly for 60 seconds before removing from heat (continue to stir so pudding doesn’t burn on the bottom of the pan).
- If you used a vanilla bean, you may remove that at this point. Add butter one piece at a time, stirring after each addition until melted and incorporated into the pudding. If using vanilla extract, add that now as well. Stir until butter is melted and pudding is smooth.
- Pour pudding through a fine-mesh sieve into a medium-sized heatproof bowl (pouring through the sieve is optional but it will eliminate any lumps). Allow to cool for 20 minutes, stirring occasionally to prevent a skin from forming.
- Cover the surface of the pudding with plastic wrap or parchment paper, touching the plastic/paper directly against the surface of the pudding to prevent a skin from forming. Allow to cool to room temperature and then transfer to refrigerator and allow to chill for several hours (preferably overnight) before serving.
- If desired, top with whipped cream before serving!