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Homemade Vanilla Pudding Recipe

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4.3 from 6 reviews

This homemade vanilla pudding recipe delivers a smooth, creamy dessert made from scratch in just 10 minutes. Rich and flavorful, it uses real vanilla bean seeds and a combination of whole milk and heavy cream to create a luscious texture that far surpasses boxed pudding mixes. Perfectly chilled and topped with whipped cream or fresh berries, it’s a classic American dessert ideal for any occasion.

  • Total Time: 8 hours 15 minutes
  • Yield: 10 servings

Ingredients

Dairy

  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoons salted butter

Dry Ingredients

  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • Pinch sea salt

Flavorings

  • Seeds from one vanilla bean
  • 1 teaspoon pure vanilla extract

Eggs

  • 2 egg yolks

Instructions

  1. Whisk Egg Yolks: In a small bowl or glass measuring cup, whisk together the 2 egg yolks until smooth and set aside.
  2. Warm Dairy Mixture: In a 5-quart saucepan over medium-low heat, combine 1 cup whole milk, 1 cup heavy cream, ½ cup granulated sugar, vanilla bean seeds, 2 tablespoons cornstarch, and a pinch of sea salt. Whisk often and heat just until the mixture begins to shimmer and steam but does not boil.
  3. Temper Egg Yolks: Slowly pour about ½ cup of the warm milk mixture into the whisked egg yolks, stirring constantly to temper and prevent curdling.
  4. Thicken Pudding: Pour the tempered egg yolk mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the pudding thickens, about 2-3 minutes. Avoid boiling.
  5. Finish Pudding: Remove the pan from heat. Stir in 2 tablespoons salted butter and 1 teaspoon pure vanilla extract, whisking until the butter is fully melted and the pudding is smooth.
  6. Chill: Transfer the pudding to a glass jar, bowl with a lid, or individual ramekins. Cover and chill in the refrigerator for at least 8 hours, preferably overnight, to set and develop flavor.
  7. Serve: Serve chilled, optionally topped with homemade whipped cream or fresh berries for an elegant dessert.

Notes

  • You can substitute tapioca flour/starch for cornstarch if needed.
  • Using seeds from a vanilla bean greatly enhances the flavor. If unavailable, increase vanilla extract to 2 teaspoons.
  • Unsalted butter can be used instead of salted butter without issue.
  • For best results, use whole milk and heavy cream for richness; low-fat dairy is not recommended.
  • Store pudding in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/homemade-vanilla-pudding-recipe/