How to make Vanilla Pudding from scratch
Servings: 2 cups
Calories:
Cooking vanilla pudding from scratch is easier than you think. With just 6 ingredients you likely already have on hand, you are able to make this creamy treat anytime your sweet craving hits.
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Ingredients
- 2¼ cup whole milk (3.25% M.F.) or milk of choice
- 2 teaspoons vanilla extract or 1 envelope vanilla sugar or scraped seeds from 1 vanilla pod
- 2 ½ Tablespoons cornstarch
- ⅓ cup white sugar
- ¼ teaspoon salt
- 2 large egg yolks
- 1 Tablespoon unsalted Butter
Instructions
- Warm the Milk: In a large saucepan, gently heat your milk and vanilla on medium-high until it just starts to froth (about 130°F / 54°C). Do not let it boil! Remove the pot from the heat and let it cool for about 10 minutes.
- Whisk the Dry Ingredients: While the milk cools, whisk your cornstarch, white sugar, and salt together in a large mixing bowl. Scoop out ¼ cup of your warmed milk and slowly whisk it into the dry ingredients to create a smooth paste.
- Temper the Eggs (The Most Important Step!): If you add raw egg yolks directly to hot milk, they will scramble. To prevent this, we "temper" them. Whisk your egg yolks into the warm cornstarch paste one at a time. Then, place a fine-mesh sieve over your saucepan of milk, and pour the egg/cornstarch mixture through the sieve and back into the pot.
- Thicken and Chill: Return the pot to the stove over medium-high heat. Whisk continuously for 5 to 7 minutes until the mixture transforms into a thick, glossy pudding. Stir in 1 Tablespoon unsalted Butter until fully incorporated. Pour the finished pudding into a heat-proof bowl or serving glasses and let it sit on the counter for 30 minutes before transferring it to the fridge to chill for at least 1 hour.
Notes
What is the Difference Between Pudding and Custard?
Pudding and custard are like dessert sisters—they look similar, but they have one major structural difference: the thickening agent.- Pudding: Relies primarily on a starch (like cornstarch) to thicken the milk, resulting in a softer, lighter, and creamier texture.
- Custard: Relies almost entirely on eggs (specifically egg yolks) to thicken, resulting in a firmer, richer, and denser texture.
