Homemade Vanilla Pudding is a wonderful recipe using fresh ingredients. You can't beat homemade!
Gosh, there is nothing better than a creamy, smooth vanilla pudding, other than it must be homemade! If you're used to buying the instant pudding mixes and then you try this homemade recipe, I am sure you won't go back to those packets ever again!
This is a quick and easy recipe, and uses regular ingredients which most of you will have in your pantry already. The trick to make this pudding smooth is simply to stir, stir, stir! If you leave it whilst it is cooking, you will end up with a lumpy mess, so grab your spoon and don't forget to stir!
In this recipe I have advised to taste the pudding as you are cooking for sweetness. Simply because everyone has a different preference. For the amount I have used, it is what I feel is 'just right', but if you prefer very sweet, add more sugar when you're cooking and taste as you go along. It's that easy to get it to your exact liking!
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Vanilla pudding can be used for so many desserts. You can serve it hot or cold, use as a pouring sauce over a nice slice of cake or fruit cobbler, or add as part of a chilled dessert, such as a trifle or banana pudding. Really, the sky's the limit, so use it however you wish, and most of all, please enjoy!
We also have a recipe for Pastry Cream if you're looking for a thicker custard-type filling for cream puffs, fruit tarts etc. It's easy and doesn't take long to make!
Prep Time
5 minutes
Cook Time
5 Minutes
Serves
2 Cups
Ingredients
⅓ Cup or 65 g Sugar**
2 Tablespoons Cornstarch
Pinch of salt
2 Cups or 470 ml Milk
2 Egg Yolks
2 Teaspoons Vanilla Extract
**Adjust the sugar to your taste
Instructions
1. In a saucepan, add the sugar, cornstarch, salt and milk. Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove from heat.
2. In a bowl, add the egg yolks and lightly beat. Then slowly pour in half of the milk mixture, stirring as you pour.
Return the bowl mixture to the saucepan and bring to a gentle boil, stirring all the time until it starts to boil.
At this point, have a little taste to see if you have the amount of sweetness to your liking. If you need more, simply add a tablespoon of sugar at a time and taste as you go along.
Remove from heat, add the vanilla extract, stir, then serve or transfer to a bowl to cool if desired.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Homemade Vanilla Pudding
Homemade Vanilla Pudding is a wonderful recipe using fresh ingredients. You can't beat homemade!
Ingredients
- ⅓ Cup or 65 g Sugar**
- 2 Tablespoons Cornstarch
- Pinch of salt
- 2 Cups or 470 ml Milk
- 2 Egg Yolks
- 2 Teaspoons Vanilla Extract
Instructions
- In a saucepan, add the sugar, cornstarch, salt and milk. Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove from heat.
- In a bowl, add the egg yolks and lightly beat. Then slowly pour in half of the milk mixture, stirring as you pour.
- Return the bowl mixture to the saucepan and bring to a gentle boil, stirring all the time until it starts to boil. At this point, have a little taste to see if you have the amount of sweetness to your liking. If you need more, simply add a tablespoon of sugar at a time and taste as you go along.
- Remove from heat, add the vanilla extract, stir, then serve or transfer to a bowl to cool if desired.
Nutrition Information:
Yield: 2 Serving Size: 1 cupAmount Per Serving: Calories: 347Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 204mgSodium: 202mgCarbohydrates: 53gFiber: 0gSugar: 33gProtein: 11g
Nutrition information isn’t always accurate
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Kathy R.
says:The homemade vanilla pudding was wonderful. Next time I will make it along with my grandmother’s homemade Bread Pudding.
Sue R
says:I just finished cooking this and it’s gorgeous, thanks! Waiting for it to set now. I have a thing for vanilla bean paste and it’s all I keep now so that is what I used. It’s nice you get the little black specks just like if you use a whole scraped vanilla bean.