This easy vanilla pudding is made from scratch on the stovetop and comes out thick, rich, and wonderfully creamy. It’s simple to make and so much better than anything from a box.
If you’ve never made pudding from scratch before, this is a great place to start. It’s a simple stovetop recipe made with everyday ingredients, but the result is a rich, classic vanilla pudding with a smooth, creamy texture.
This version uses both egg yolks and cornstarch, which gives you the best of both worlds — deep flavor and a thick, satisfying consistency that’s also easy and reliable to make.
Why You’ll Love This Homemade Vanilla Pudding
- Better than a box. This pudding is thick, creamy, and full of flavor — nothing like the overly sweet, one-note versions from a mix or cup.
- Rich, real vanilla flavor. With real vanilla and a custard-style base, this pudding has a depth of flavor that proves vanilla is anything but boring.
- Easy and reliable. Made on the stovetop with simple ingredients, this recipe uses both egg yolks and cornstarch for a smooth texture that’s rich and foolproof.
Key Ingredients
- Granulated sugar – White sugar yields the most consistent results.
- Cornstarch – Helps to thicken the pudding to a custard-like texture.
- Milk – Whole milk is your best bet here as it creates the richest, creamiest texture.
- Egg yolks – Thicken the pudding and contribute to the velvety texture.
- Vanilla – Homemade vanilla pudding calls for the real deal, either vanilla extract, vanilla bean paste, or vanilla bean. I like to use vanilla bean paste or my homemade vanilla extract.
Scroll down to the recipe card after the post for the full ingredients list, quantities, and recipe instructions.
How to Make Vanilla Pudding
Like other homemade puddings, this vanilla pudding recipe requires a bit of planning as it will need time to chill before you serve it. But, also like other puddings, you can have it mixed and ready for the refrigerator in about 15 minutes. Follow the steps below and scroll to the recipe card for printable instructions.
Mix the first 5 ingredients.
Combine the sugar, cornstarch, and salt in a medium saucepan. Add about 1/4 cup milk and whisk until the mixture is smooth. Then, whisk in the egg yolks and the remaining milk. This helps ensure you have a smooth mixture.
Cook.
Place the saucepan over medium heat and cook, whisking frequently, until the mixture thickens and begins to bubble. Then, reduce the heat to medium-low and stir constantly for 5 to 6 minutes, or until the mixture noticeably thickens. You’ll know the pudding is ready when it’s thick enough to coat the back of a spoon. Run your finger through it — if the line holds and doesn’t fill back in, it’s done.
Add the remaining ingredients.
Remove the pan from the heat and stir in the butter and vanilla until the mixture is smooth.
Chill.
Pour the vanilla pudding into a small serving bowl or into individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming. Chill for at least 2 hours in the refrigerator before serving.
Tips for Success
- Use real vanilla. Vanilla is the star here, so whether you use vanilla extract, paste, or beans, use a good quality variety. What you DON’T want is imitation vanilla, which doesn’t have nearly the same depth and nuances as the real thing.
- Egg temperature. It’s easiest to separate the yolks from the whites while the eggs are cold from the fridge. Save the whites for another use.
- Doneness check. Look for the pudding to become thick and glossy and to coat the back of a spoon. When you swipe your finger through it, the line should stay clear. If it still looks thin or quickly runs back together, keep cooking and stirring.
- Refrigerate the pudding until it’s completely chilled. That’s at least 2 hours. This will help to firm up the pudding and ensure that it won’t be runny. Plus, chilling lets the flavor develop even more.
- Don’t forget the plastic wrap. It keeps skin from forming on the surface of the pudding. But if you do forget the plastic wrap, you can use a spoon to scrape the skin off before transferring the pudding into smaller bowls for serving.
Serving Suggestions
I could eat a vat of this vanilla pudding all on its own, but it’s also very easy to dress it up with different toppings. I love adding dollops of whipped cream and fresh fruit, like strawberries or blueberries during berry season. This pudding is also great topped with toasted coconut or pecans, shaved chocolate, or mini chocolate chips. If you want to use the leftover egg whites immediately, make a batch of brownie brittle to crumble on top of the vanilla pudding when serving.
How to Store
If you have leftovers, store them airtight in the refrigerator for up to 4 days. Place a sheet of plastic wrap directly against the surface of the pudding before storing, to prevent a skin from forming. Vanilla pudding does not freeze well, as the texture and consistency is affected with freezing and thawing.
A Simple Classic Worth Making
This vanilla pudding is one of those recipes that’s easy to come back to again and again. It’s simple to make, reliably creamy, and a great reminder of how good from-scratch desserts can be.
It’s delicious on its own, but it’s also a great base for other desserts or an easy way to dress up something simple with whipped cream, fruit, or a sprinkle of toasted coconut.
If you enjoy this kind of classic, from-scratch dessert, you might also like my chocolate pudding or butterscotch pudding. And if you’re looking for more ways to use it, try it layered into desserts like my coconut cream pie bars and praline cream pie.
More Vanilla Desserts
Vanilla Pudding
Ingredients
- ½ cup (100 g) granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups (480 ml) milk
- 2 large egg yolks, lightly beaten
- 3 tablespoons unsalted butter, cut into small pieces
- 1 ½ teaspoons vanilla extract, vanilla bean paste, or seeds from 1/2 vanilla bean
- sweetened whipped cream, berries, toasted coconut, chocolate, or any of your favorite toppings for garnish
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Instructions
- Combine the sugar, cornstarch, and salt in a medium saucepan. Add about 1/4 cup milk and whisk until smooth. Whisk in the egg yolks and the remainder of the milk.
- Cook the mixture over medium heat, whisking frequently, until the mixture thickens and just starts to bubble.
- Reduce heat to medium-low. Stir constantly while cooking until the mixture thickens (about 5-6 minutes).
- Remove the pan from the heat. Add the butter and vanilla. Stir until smooth.
- Transfer the pudding to a small bowl or to individual serving bowls. Place plastic wrap directly on top of the pudding. Refrigerate at least 2 hours before serving.
- Garnish if desired.
Notes
- The pudding is ready when it’s thick and glossy and coats the back of a spoon. If you draw a line through it with your finger, the line should stay in place without the pudding running back together. It should also just start to bubble before you reduce the heat — this helps ensure the cornstarch is fully activated.
- Store leftovers in the refrigerator (with plastic wrap directly on the surface) up to 4 days.
23 Comments on “Easy Vanilla Pudding (Rich, Creamy, From Scratch)”
Yum! I adore vanilla pudding…total comfort food. 🙂
LOVE pudding. And it always cracks me up that people equate vanilla with bland when it is one of the more amazing flavors (not to mention exotic given it comes from orchids!) Can’t wait to try this one. I’ve always wanted to try pudding from scratch. I hear it is easy (other than that chill wait time!) Thanks!!
There is no mention of adding the vanilla to the pudding
Hi, John. It’s in step 4 – “Add the butter and vanilla”.
Sometimes a classic, simple, recipe is the way to go. Vanilla pudding is severely underrated and I love how sophisticated yours is!
A classic but wonderful dessert. You may have set off a pudding obsession for me! 😉
I’m pretty sure the only vanilla pudding I’ve had comes pre-prepared in those little plastic cups. This seems like some sort of tragedy. Must have!
How many cups does this make?
Megan, you’ll get about 2 cups.
Can this recipe be doubled? I made it for the coconut cream pie bars which was AWESOME! But my son loved just the pudding so wanted to make a bigger batch.
Hi, Monica. I’ve not tried doubling it, but I think it would work. It make take bit longer to thicken because of the large volume.
I made this tonight for dessert and it was SO delicious and easy to make. I slice up fruit and put at the bottom of the dish, top with pudding and chill. The kids loved it. This will be my go-to pudding recioe from now on. Thanks!
I’m so glad you liked it!
So very simple to make but a touch too sweet for my taste. Next time I’ll reduce the sugar a little. Thanks for the recipe! Â
Hi, Traci. You should be able to reduce the sugar a bit without affecting the texture. I hope you’ll find an adjustment that works for you. 🙂
Jennifer,
This recipe is hands down the BEST vanilla pudding recipe I have ever made. The flavor is spot on and it is so rich and creamy. Super simple to make and it was a huge hit. Can’t wait to make it again and again and customize it so many different ways. Thanks for a fantastic keeper recipe. I can always count on your site for wonderful, classic and delicious recipes. Have a great day!
I’m so glad you enjoyed the pudding, Vicki! It’s such a simple thing, but it’s SO good!
This is absolutely the best vanilla pudding I have ever made. I’ve tried many others and was never completely satisfied. I am shocked at how easy this was and how amazing it tasted. I used  vanilla paste for the first time and all I can say is wow! Huge difference! Plus most other vanilla pudding only calls for corn starch and that’s how the pudding tasted. The addition of egg yolks is a game changer! I did add 3 instead of 2 because they were medium free range eggs. I use nothing but free range eggs and Kerry Gold butter now. Whole organic milk as well. Quality ingredients makes a huge difference in my opinion. Thank you for sharing this recipe. It’s quick easy and economical and delicious! Can’t ask for more than that!!
I’m so glad you enjoyed the pudding, Barbara! It’s such a comfort food for me, and I love that I almost always have everything I need to make it!
Can you substitute almond milk for the milk in this recipe?
Hi, Brenda! I’ve not tried that, so I can’t say for sure how well it would work. I would expect the pudding to be a bit thinner and less creamy, but otherwise fine. If you try it, let me know how it works.
Just made this as the pudding component for banana pudding and had to stop myself from eating the entire bowl of warm vanilla pudding all on its own. This is absolutely delicious – simple but rich, and makes the perfect amount.
I’m so glad you liked it, Alex! Sometimes simple things are the very best.