Homemade vanilla pudding is easy to make, using only 6 ingredients and no eggs. Serve with whipped cream and berries, or use in a classic banana pudding recipe or a trifle. Banish instant pudding from a box and make vanilla pudding from scratch!
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[December, 2024: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- Homemade vanilla pudding has pure vanilla flavor, with no artificial taste
- Only needs 6 ingredients and about 10 minutes of active work on the stove
- Can be served solo or as an ingredient for banana pudding or trifle
Vanilla pudding is one of those desserts that I don't generally think of at first. But when I taste it, I wonder why I don't have it more often.
Vanilla is a simple and pure flavor, and pudding is perfect to showcase its taste and texture.
Notice I said pure vanilla flavor. Vanilla instant pudding mix just doesn't cut it, with all its artificial ingredients, stabilizers, and preservatives. When you make a vanilla pudding recipe from scratch, you know that what you'll make will be way better than anything from a box.
This vanilla pudding has a clean, pure vanilla flavor that doesn't taste artificial, and a smooth creamy texture that just glides over the tongue.
Banish the box mix and make your vanilla pudding from scratch!
⭐⭐⭐⭐⭐
This pudding is delightful - creamy, milky, and not overdone with vanilla flavor. Thanks!
- Maria
Recipe Ingredients
You'll need the following ingredients to make this homemade vanilla pudding recipe:
Ingredient Notes
Vanilla pudding recipes with milk need no fancy ingredients (and certainly nothing artificial!).
Milk: Use half & half for rich flavor, or you can substitute whole milk for a less rich vanilla pudding. If you prefer a dairy-free pudding, use your favorite non-dairy cream product instead of the half & half.
Vanilla: Pure vanilla extract gives this pudding its incredible flavor. For even more vanilla flavor, you can substitute one fresh vanilla bean. Put the seeds and the scraped bean in the mixture while it's heating, then strain out the spent bean after the pudding has thickened. You'll have those wonderful specks of vanilla bean seeds in additional to its rich vanilla flavor.
Butter: Adds to the overall richness and creamy texture of the vanilla pudding. If you prefer, you can use a non-dairy butter substitute instead.
Cornstarch: Since we're not making a custard that's thickened with egg yolks, cornstarch is used to thicken the pudding. While some pudding recipes include or exclusively use flour, cornstarch does the job without masking the taste of the finished product. Plus, using cornstarch makes this a gluten-free recipe.
See the recipe card for a full list of ingredients and measurements.
How to make homemade vanilla pudding
[Side Note: the pictures and video show making a half recipe.]
Step 1: Combine the dry ingredients
In a 3-quart saucepan, whisk together the sugar, cornstarch, and salt (photo 1).
Step 2: Add the half & half
Slowly whisk in the half & half, stirring to minimize any lumps forming (photo 2).
Step 3: Cook the pudding
Bring the mixture to a simmer over medium heat, making sure the pudding doesn't boil. Cook until the pudding is thickened and bubbling, stirring constantly, about 4 to 6 minutes (photo 3).
Step 4: Add the vanilla and butter
Remove the pudding from the heat and whisk in the vanilla extract and butter (photo 4).
If desired, you can strain the pudding through a fine mesh strainer to eliminate any lumps.
Step 5: Portion the pudding
You can decide if you want to serve the pudding in individual servings or from a large bowl.
For individual servings: Pour ½ cup (114 grams) of the warm pudding into 8 individual bowls (photo 5).
For serving from a bowl: Transfer the pudding to a large bowl. Put the bowl in an ice bath (half ice/half water). Stir occasionally until just warm to the touch, about 95°F on an infrared temperature gun or digital thermometer (photo 6).
An ice bath cools the pudding quickly so there's no chance of potential bacteria for food-born illness contaminating it.
Step 6: Chill the pudding
If desired, place plastic wrap directly onto pudding to prevent a skin from forming. Refrigerate until the pudding is completely chilled, about 2 to 3 hours.
Storage instructions
Homemade vanilla pudding will keep in the refrigerator, covered with plastic wrap, for 3 to 5 days.
Yield Notes
The full recipe makes about 4 cups of pudding.
Questions asked and answered
Here are some questions you might have...
The method for making both pudding and custard (and also flan) is similar, basically cooking a sweetened dairy product until it has thickened. The main difference is which thickening ingredient is used.
Pudding is thickened by cooking cornstarch, tapioca, or arrowroot in the heated milk mixture, like in a chocolate pudding recipe. With custard recipes, like for egg nog or the base for vanilla ice cream, egg yolks are whisked in slowly into the heated cream. Using eggs for thickening provides the silky texture that custards are known for.
Pastry cream (aka crème pâtissière if you want to get fancy), is a hybrid between vanilla custard and vanilla pudding. The base is made like a standard custard recipe using eggs, then thickened further with cornstarch. The reason is that pastry cream needs to have a bit more body so it can be used in éclairs or as the filling for cakes, like Boston Cream Pie.
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Ways to use vanilla pudding
Vanilla pudding is a delicious stand-alone dessert, especially when it's garnished with whipped cream and fruit or chocolate sauce. You can also use it in homemade banana pudding recipes.
Another idea is to layer it in a trifle. Pictured here is my Orange Cinnamon Pecan Trifle, made with my homemade vanilla pudding, pound cake and a cinnamon streusel crumb topping. It's absolutely delicious!
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More custard & sauce recipes to try
Recipe
Homemade Vanilla Pudding (No Eggs)
Equipment
- 2-quart heavy saucepan
Ingredients
- ½ to ⅔ cup granulated sugar, or to taste, see Recipe Notes
- 6 tablespoons cornstarch
- ½ teaspoon kosher salt
- 4 cups half and half, see Recipe Notes
- 2 tablespoons unsalted butter, see Recipe Notes
- 2 teaspoons pure vanilla extract, see Recipe Notes
Instructions
- In a large saucepan, whisk together ½ to ⅔ cup granulated sugar (or to taste), 6 tablespoons cornstarch, and ½ teaspoon kosher salt. Slowly whisk in the 4 cups half and half, stirring to minimize any lumps forming.
- Bring the mixture to a simmer over medium heat, making sure the pudding doesn't boil. Cook until the pudding is thickened and bubbling, stirring constantly. Overall this will take about 4 to 6 minutes.
- Remove the pudding from the heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons pure vanilla extract. If desired, you can strain the pudding through a fine mesh strainer to eliminate any lumps.
- You can decide if you want to serve the pudding in individual servings or from a large bowl. For individual servings: Pour ½ cup (114 grams) of the warm pudding into 8 individual bowls.For serving from a bowl: Transfer the pudding to a large bowl. Put the bowl in an ice bath (half ice/half water). Stir the pudding occasionally until it's just warm to the touch, about 95°F on a digital thermometer. An ice bath cools the pudding quickly so there's no chance of potential bacteria for food-born illness contaminating it.
- If desired, place plastic wrap directly onto pudding to prevent a skin from forming. Refrigerate until the pudding is completely chilled, about 2 to 3 hours.
- Storage instructions: Homemade pudding will keep in the refrigerator, covered with plastic wrap, for 3 to 5 days.
- Yield Notes: The full recipe makes about 4 cups of pudding.
Paula says
I made this recipe tonight for dessert. it is very white, like thick white sauce. How did you make your pudding in the picture turn out so yellow?
Tammy Spencer says
Hi Paula, My vanilla pudding is quite white as well (check out pictures #5 & 6 to see what I mean), but the vanilla extract does give it a hint of color. Regardless, I hope the taste is to your liking!
Emily Taylor says
Could I use this as an icing on a cake? maybe if I just add a bit less milk so it is thicker?
Tammy Spencer says
Hi Emily, Interesting question. However, with its pudding consistency, I don't think it would work as an icing because it wouldn’t set properly.
Maxine says
Just two of us, so I halved the recipe and followed it exactly, except I use powdered vanilla. It was wonderful and easy. Thanks for a great recipe I will be making again and again.
Tammy Spencer says
Hi Maxine, I’m glad you were able to adjust the recipe to your needs. Thanks for sharing!
Dianna says
If using real vanilla beans instead of vanilla extract, how many would you beans would you use for the recipe? I had trouble finding that info.
Tammy Spencer says
Hi Dianna, thanks for the question - you’ll just need 1 vanilla bean to replace the vanilla extract. I’ve updated the post to make that clearer. Enjoy! 😉
Naina says
Yesterday I made this recipe but my pudding never thickened, because the corn starch got cooked into lumps the moment it hit the hot milk. Then I fixed it with my usual method of using corn starch - by stirring it into cold milk and then adding it to hot liquid. That worked.
Tammy Spencer says
Hi Naina, I’m sorry the recipe didn’t work for you initially. Adding in the dry mixture slowly with lots of whisking did the trick for me, and I’m glad you were able to save it with your method. Thanks for sharing your experience.
Dorothy says
I mix Cornstarch with 1 cup cold milk, Heat 3 cups milk in Microwave for 7 minutes. Whisk in Sugar and Cornstarch mixture to hot milk over a Double boiler Pan.
Whisk until thick.
I would add an extra Tablespoon Conrnstarch for thicker Pudding and maybe a little less sugar.
Otherwise Tastes great.
Tammy Spencer says
Thanks for sharing!
Nichelle says
You want to heat it all together not separate
Tammy Spencer says
Hi Nichelle, That's a good observation. Just like with my no-egg chocolate pudding, you can whisk the dry ingredients directly in the saucepan, then slowly add in the half and half and heat as described. I'd still add the vanilla and butter after the pudding has thickened. Thanks for commenting!