Easy Homemade Vanilla Pudding

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During middle and high school, I ended every school lunch with a Snack Pack Vanilla Pudding Cup. Custard was my favorite because it was sweeter and creamier than chocolate. Even today, in September, I inevitably have a craving for vanilla pudding.

What’s in this easy vanilla pudding?

milk and cornstarch: The base of this pudding is whole milk and sugar thickened with cornstarch. Many pudding recipes include whipping cream or egg yolks for added richness and smoothness, but I prefer this simpler version, thickened only with cornstarch, because it’s so much easier.

Double Vanilla: A vanilla bean adds a full-bodied vanilla flavor and I love the little splotches of vanilla seeds scattered throughout. Vanilla extract added at the end gives a stronger vanilla flavor.

butter: Higher-fat, unsalted butter—typical European butters like Plugra—adds extra richness to the pudding.

My tips for making homemade vanilla pudding

Creamy, silky pudding is the result of slowly and low cooking the mixture of milk, sugar and cornstarch. Here are my tips to make the pudding smooth and creamy:

Whisk the dry ingredients thoroughly Before Stir in the milk to avoid lumps and grittiness.
Keep the heat on medium-low for the best texture. A lower temperature ensures that the pudding is smooth. Raising the temperature can cause the pudding to become gritty and lumpy because the cornstarch can cook over.
Whisk the mixture slowly, watching for bubbles breaking on the surface. Bring the mixture to a gentle boil – take your time and don’t increase the heat. This will ensure the cornstarch is activated for properly thickened pudding.
The pudding will thicken as it cools, so don’t worry if it looks a bit runny when hot.

Delicious substitutions you’ll love

Replace granulated sugar with brown sugar. The pudding will take on a butterscotch-like flavor.
While still hot, pour the pudding over 4 ounces of chopped chocolate – any kind you like – and mix well for a rich chocolate pudding.
Swap out the milk for plant-based milk and butter—just make sure the plant-based milk is unsweetened.
You can use non-fat milk, 2% milk or heavy cream, or any combination. The less milk fat, the less rich and creamy the pudding will be. I don’t recommend using more than 1 1/2 cups of heavy cream.

Yes! Toppings are welcome!

Put your homemade custard on the table—just wait to add until just before serving the custard. Here are a few ideas:

Crumbled graham crackers or chocolate chip cookies
Soft-cut fruits like bananas and strawberries
spoon of whipped cream
Sprinkle flaky sea salt
chocolate shavings

Simple tip!

I advise against using this custard for a custard tart. It’s not tight enough to cut cleanly.

Creamy treats are love and comfort

chocolate pudding
Chai-spiced rice pudding
Tapioca Pudding
Slow Cooker Orange Almond Rice Pudding
Easy lemon pudding

Easy Homemade Custard

preparation time
5 minutes

cooking time
20 minutes

rest time
2 hours

total time
2 hrs 25 mins

portions
5
up to 10 servings

yield
2 1/2 cups

This is a soft custard that thickens and sweetens as it cools.

The vanilla bean adds more vanilla flavor, but if it’s not available, increase the vanilla extract to 4 teaspoons.

I prefer using a European-style unsalted butter like Plugra because of the high butterfat content, but any type of unsalted butter will work.

1 vanilla bean (see recipe note)
2/3 cup (134G) sugar
3 tablespoon cornstarch
1/2 teaspoon kosher salt
3 cups whole milk
2 tablespoons (28G) European unsalted butterlike Plugra (see recipe note)
2 teaspoon vanilla extract

For optional toppings

Shredded graham crackers
Sliced strawberries
raspberries
blackberries
Sliced Bananas
whipped cream
chocolate shavings
Flaky Sea Salt

Set up sieve:

Place a fine-mesh strainer over a medium-heatproof bowl. You will need it to strain the pudding.
Cut vanilla bean:

Using a sharp paring knife, cut the vanilla pod in half lengthways. Use the back of a knife to scrape the seeds into a medium (4 quart) saucepan. Add the pod there as well.
Add the rest of the ingredients:

Add sugar, cornstarch and salt and beat until combined. Add the milk and continue beating until the dry ingredients are completely dissolved. Then add the butter.
Bring to a slow boil:

Set the pot to medium-low heat. Continue stirring slowly, making sure the whisk reaches the edges of the saucepan. As the mixture warms, the butter will melt but not be fully incorporated. The mixture will thicken at first and look like cream. Then it steams and bubbles form at the edges. This takes 15 to 20 minutes. Don’t increase the heat or rush the process—the pudding will become grainy or the cornstarch may overcook and become lumpy.
Cook pudding:

Once you see larger bubbles in the center of the pot, set a 1 minute timer and continue beating gently. After 1 minute remove the pot from the stove. The pudding is pourable and the texture resembles unstrained yogurt.
Strain vanilla extract and add:

Pour the pudding through the prepared sieve. Use a rubber spatula to scrape all of the custard out of the saucepan and through the strainer. Discard the vanilla bean.

Stir the vanilla extract into the pudding. Cover with plastic wrap, making sure the foil is pressed against the surface of the pudding, and refrigerate until cool, about 2 hours.
Surcharge:

Remove the pudding from the refrigerator and discard the plastic wrap. Stir the pudding and fill into small bowls.

Top the pudding with one of the optional toppings, such as B. graham crackers, sliced strawberries, berries, sliced bananas, whipped cream, grated chocolate or a sprinkling of flaky sea salt.

Transfer leftovers to an airtight container or individual mason jars — 4-ounce jars are best size — and refrigerate. Stir well before serving to loosen the pudding. Store the toppings separate from the pudding and top as soon as they are ready to eat.

The pudding will keep in the fridge for up to 5 days. For longer storage, fill the pudding into popsicle molds – the pudding pops will keep in the freezer for 2 months.

Do you love this recipe? Let’s star down!