Description
This classic Vanilla Pudding recipe is a creamy and smooth dessert that is easy to make at home. Made with whole milk, sugar, cornstarch, egg yolks, butter, and real vanilla extract, it delivers a rich vanilla flavor with a velvety texture. Perfect for a comforting treat, this pudding requires minimal ingredients and just 10 minutes of cooking time before chilling.
Ingredients
Scale
Milk Mixture
- 2¾ cups whole milk (divided: 2 cups warm, ¾ cup cold)
Dry Ingredients
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
Others
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tbsp pure vanilla extract
Instructions
- Heat the milk: In a medium saucepan, warm 2 cups of milk over medium heat until steaming but not boiling, to prepare for mixing with the dry ingredients.
- Mix dry ingredients: In a bowl, whisk together the sugar, cornstarch, and salt. Add the remaining ¾ cup of cold milk and whisk until the mixture is smooth and free of lumps.
- Temper the eggs: Whisk the egg yolks into the cornstarch mixture thoroughly. Slowly pour the warm milk into this mixture, whisking constantly to prevent the eggs from curdling and ensuring a smooth blend.
- Cook the pudding: Pour the combined mixture back into the saucepan and cook over medium heat, whisking continuously until the pudding thickens and begins to bubble, which should take about 4 to 6 minutes.
- Finish the pudding: Remove the saucepan from heat and stir in the unsalted butter and pure vanilla extract until the pudding is silky and fully blended.
- Chill: Transfer the pudding into serving cups, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours until chilled and set.
Notes
- Use whole milk for the creamiest texture; you can substitute with 2% milk if desired but the pudding will be less rich.
- Tempering the eggs is crucial to avoid curdling; add the warm milk slowly while whisking vigorously.
- Covering the pudding surface with plastic wrap prevents a skin from forming during chilling.
- The pudding will thicken further as it chills, so do not overcook during the stovetop step.
- For a dairy-free version, use a plant-based milk and vegan butter substitute, though texture and flavor will vary.
