Vanilla Pudding Recipe

Classic stovetop vanilla pudding made with milk, egg yolks, sugar, cornstarch, butter, and vanilla.

Print Recipe Save it

Prep Time 5

Cook Time 10

Total Time 15

Course Dessert

Servings 4 servings

Equipment

Medium Bowl
Medium Saucepan
Whisk
Fine mesh sieve
Plastic Wrap

Ingredients

1/3 cupgranulated sugar
3 tablespoonscornstarch
2 1/4 cups2% milk or higher
2 large egg yolks
1 tablespoonsalted butter
2 teaspoonspure vanilla extract

Instructions

In a medium bowl, sift together the granulated sugar and cornstarch. Whisk in the cold milk and the egg yolks until the mixture is completely smooth and no dry streaks remain.
Pour the mixture into a medium saucepan. Cook over medium heat, whisking constantly and scraping the bottom and sides of the pan so nothing sticks.
When the mixture thickens and comes to a gentle boil, continue whisking and cook for 1 minute more to fully activate the cornstarch.
Remove the pan from the heat and immediately whisk in the butter and vanilla until the butter is fully melted and the pudding is smooth.
To serve warm: let the pudding cool 5–10 minutes and serve. To chill: transfer the pudding to a bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate at least 2 hours before serving. If any lumps remain, optionally strain the pudding through a fine-mesh sieve before covering.

Notes

Notes
Make ahead of time.
Make this vanilla pudding recipe from scratch 1 day ahead of time and store it in the fridge, place a piece of plastic directly on top of the pudding.
STORE.
This leftover recipe for homemade vanilla pudding can be covered and stored in an airtight container in the fridge for up to 3 days.
FREEZE.
While you can freeze pudding it will not thaw well so instead use popsicle molds to make some vanilla pudding pops.