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    Home » Custards & Sauces

    Published Jan 14, 2022 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Creamy Homemade Vanilla Pudding (No Eggs)

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    Vanilla pudding in a glass mug with raspberries in front of another glass bowl of pudding with a vanilla bean Pinterest banner.
    Vanilla pudding in a glass mug with raspberries in front of another glass bowl of pudding with a vanilla bean Pinterest banner.

    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!

    Vanilla pudding in a glass mug with raspberries in front of another glass bowl of pudding with a vanilla bean. this …

    Why this recipe works

    • Homemade vanilla pudding has pure vanilla flavor, not artificial tasting
    • Only needs 6 ingredients and 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 vanilla pudding from scratch, you know what that you'll get will be better than anything from a box.

    Jump to:
    • Why this recipe works
    • What you need
    • How to make vanilla pudding from scratch
    • Questions asked and answered
    • Pro Tip: Ways to use pudding
    • Creamy vanilla goodness
    • Related Recipes
    • Recipe
    • Comments

    What you need

    Pudding recipes with milk have no fancy ingredients (and nothing artificial): a milk product, sugar, cornstarch (thickens the pudding), vanilla, butter (adds richness), and salt.

    Here I'm using half & half for rich flavor, but you can substitute whole milk for the half & half for a less rich pudding. If you prefer a dairy-free pudding, use your favorite non-dairy cream product for the half & half and a non-dairy butter substitute for the butter.

    Vanilla pudding ingredients portioned in glass bowls from overhead.
    Only 6 ingredients go into pudding, and nothing artificial is used

    How to make vanilla pudding from scratch

    Step 1: Combine the dry ingredients

    In a small bowl, whisk the sugar, cornstarch, and salt together (photo 1).

    a small scone
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    Sugar and cornstarch in a glass bowl.
    Sugar, cornstarch, and salt ready to be combined

    Step 2: Cook the pudding

    In a medium saucepan, heat the half & half over medium heat until small bubbles form and it starts to steam, about 5 minutes. Slowly add the sugar mixture into the hot half & half, whisking constantly. Bring to a simmer over medium heat, making sure the pudding doesn't boil (photo 2).

    Collage of adding sugar & cornstarch to heated half & half, then whisking it.
    Cooking the pudding after adding the sugar mixture

    Step 3: Test for doneness

    Cook until thickened, stirring constantly, about 4 to 6 minutes. It should coat the back of a spoon and leave a trail when you draw your finger through it (photo 3).

    Spoon coated with pudding over pudding cooking in a pan.
    Leaving a track on the back of a spoon shows the pudding has thickened

    Step 4: Add the vanilla and butter

    Remove the pudding from the heat and whisk in the vanilla extract and butter (photo 4).

    Adding vanilla extract and butter to cooked vanilla pudding.
    Adding the final flavorings to the pudding

    Step 5: Cool the pudding

    Strain the pudding through a fine mesh strainer into a clean 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 5). An ice bath cools the pudding quickly so there's no chance of potential bacteria for food-born illness contaminating it.

    Collage of checking the temperature of cooked vanilla pudding in an ice bath.
    Cooling the pudding in an ice bath brings the temperature down quickly

    Place plastic wrap directly onto pudding (to prevent skin from forming), and refrigerate until the pudding is completely chilled, about 2 to 3 hours (photo 6).

    This pudding will keep in the refrigerator, covered with plastic wrap, for 3 to 5 days.

    Vanilla pudding in a bowl covered with plastic wrap.
    Wrapping the bowl to prevent a skin forming on the pudding

    Questions asked and answered

    Here are some questions you might have...

    What is the difference between pudding and custard?

    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.

    Is pastry cream the same as vanilla pudding?

    Pastry cream (aka crème pâtissière if you want to get fancy), is a hybrid between vanilla custard and 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 to be used in éclairs or as the filling for cakes, like Boston Cream Pie.

    Vanilla pudding in a glass mug with raspberries next to another glass bowl of pudding with a vanilla bean from overhead

    Pro Tip: Ways to use 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!

    Cinnamon Crumble Trifle in a glass in front of another glass of trifle and a pound cake.

    Creamy vanilla goodness

    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.

    For even more vanilla flavor, substitute a scraped whole vanilla bean for the extract. Put the seeds and the scraped bean in the half & half while it’s heating, then strain out the spent vanilla bean after the pudding has thickened. You’ll have those wonderful specks of vanilla bean seeds in addition to rich vanilla flavor!

    Vanilla pudding in a glass mug with raspberries and a vanilla bean in front of another glass bowl of pudding.

    Banish the box mix and make your vanilla pudding from scratch. You'll be glad you did!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Custards come in many forms, but the method is similar across the board. Luckily, the technique is easy to master, and you'll be able to make a whole range of treats!

    • Cinnamon Crumble Trifle in a glass in front of another glass of trifle and a pound cake.
      Easy Cinnamon Streusel Crumb Topping
    • Sticky Toffee Pudding on white plate on plaid napkin.
      Quick and Easy English Toffee Sauce (Gluten-Free)
    • Pouring butterscotch Sauce on vanilla ice cream.
      Quick and Easy Butterscotch Sauce
    • Glass filled with Cranachan layers next to a spoon on a red & plaid scarf.
      Cranachan Trifle (Scottish Raspberry Dessert)

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Vanilla pudding in a glass mug with raspberries in front of another glass bowl of pudding with a vanilla bean.

    Creamy Homemade Vanilla Pudding (No Eggs)

    Tammy Spencer
    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!
    Adapted from Add a Pinch
    4.78 from 9 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Cooling Time 1 d 3 hrs
    Total Time 1 d 3 hrs 15 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 297 kcal

    Equipment

    • fine mesh strainer
    • infrared temperature gun
    • digital thermometer
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 1 cup granulated sugar
    • ¼ cup cornstarch
    • ½ teaspoon kosher salt
    • 4 cups half and half, see Recipe Notes
    • 1½ teaspoons pure vanilla extract, see Recipe Notes
    • 2 tablespoons unsalted butter, see Recipe Notes

    Instructions
     

    • In a small bowl, whisk the sugar, cornstarch, and salt together.
    • In a medium saucepan, heat the half & half over medium heat until small bubbles form and it starts to steam, about 5 minutes.
 Slowly add the sugar mixture into the hot half & half, whisking constantly. Bring to a simmer over medium heat, making sure the pudding doesn't boil.
    • Cook until thickened, stirring constantly, about 4 to 6 minutes. It should coat the back of a spoon and leave a trail when you draw your finger through it.
    • Remove the pudding from the heat and whisk in the vanilla extract and butter.
    • Strain the pudding through a fine mesh strainer into a clean bowl. Put the bowl in an ice bath (½ ice and ½ water). Stir occasionally until just warm, about 95 °F on an infrared temperature gun or digital thermometer.
    • Place plastic wrap directly onto pudding (to prevent a skin from forming), and refrigerate until the pudding is completely chilled, about 2 to 3 hours.
    • Pudding will keep in the refrigerator, covered with plastic wrap, for 3 to 5 days.

    Notes

    Here I'm using half & half for rich flavor, but you can substitute whole milk for the half & half for a less rich pudding. If you prefer a dairy-free pudding, use your favorite non-dairy cream product for the half & half and a non-dairy butter substitute for the butter.
    For even more vanilla flavor, substitute a scraped whole vanilla bean for the extract. Put the seeds and the scraped bean in the half & half 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 rich vanilla flavor.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 servingCalories: 297 kcalCarbohydrates: 34 gProtein: 4 gFat: 17 gSaturated Fat: 10 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 5 gTrans Fat: 1 gCholesterol: 52 mgSodium: 196 mgPotassium: 160 mgFiber: 1 gSugar: 25 gVitamin A: 516 IUVitamin C: 1 mgCalcium: 128 mgIron: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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