Homemade Vanilla Pudding Recipe
User Reviews
4.9
42 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
4 hrs
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Total Time
4 hrs 35 mins
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Servings
6 servings
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Calories
229 kcal
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Cuisine
North American, American
Homemade Vanilla Pudding Recipe
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Homemade vanilla pudding from scratch is SO easy, creamy, and perfectly sweet! Only a handful of ingredients, and so much better than store-bought. EASY - This recipe is great for beginners. Simple ingredients, quick and easy. Makes 6 servings or about 3 cups. Weight or metric measurements are available by toggling the US / Metric button. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
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Ingredients
- 480 mL full-fat milk Avoid using anything under 2 % fat milk
- 2 egg yolks from large eggs
- 30 g cornstarch 2 tbsp (20 g) for a thinner version
- 2 tbsp dry milk powder (optional)
- 150 g white sugar for a sweet version (add only ½ cup or 100 g for a less sweet version)
- ¼ tsp sea salt
- 10 mL good quality vanilla extract or vanilla bean paste
- 28 g unsalted butter
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Instructions
- In a large bowl, place the egg yolks, cornstarch, and about ¼ cup of the milk. Whisk to form a smooth paste. Set aside.
- In a medium saucepan, place the rest of the milk, milk powder (if using), sugar and salt. Heat over medium heat and whisk to dissolve the sugar and salt. Heat until the milk starts to steam.
- Remove the milk from the heat.
- Place the bowl with the egg yolk mixture on a non-slip surface (e.g. on a cloth napkin or non-slip mat).
- Tempering the egg mixture - Take about ½ cup of the hot milk and slowly pour it into the egg yolk mixture, while constantly whisking the egg yolk mixture. Here you're only adding enough milk to warm the egg yolk mixture. Add more of the hot milk as needed to warm up the egg mixture.
- Add the warmed egg yolk mixture back into the saucepan with the rest of the hot milk.
- Heat the pudding mixture while whisking constantly until it starts to thicken. Make sure you reach the edges and the bottom of the saucepan as well while whisking. Otherwise the pudding will catch at the bottom of the pan and become lumpy and burnt. Lower the heat of your stove if the milk is heating too quickly and curdling.
- Whisk frequently and heat the pudding mixture until a few bubbles break the surface. Keep stirring the mixture for about 30 - 45 seconds after you see the first bubbles break the surface.
- Remove the pudding from the heat and add the vanilla extract and softened butter. Whisk until the butter completely melts and mixes in with the pudding, along with the vanilla.
- Transfer the pudding into a large bowl and cover with plastic wrap, making sure the plastic wrap touches the whole surface of the pudding (this is to prevent a skin from forming on the surface).
- Let it chill in the fridge for at least a few hours, or until the pudding is completely chilled.
- Remove the plastic wrap and scoop the pudding into individual bowls. If you like a thinner, creamier pudding, whisk the set vanilla pudding with a whisk until smooth and creamy (using a balloon whisk). This can then be spooned into individual bowls for serving.
Notes
- Place the pudding in a bowl while it's cooling down. Put plastic wrap on the surface of the pudding to prevent a skin from forming on top.
- Once the pudding is chilled, you don't need to keep the plastic wrap in contact with the surface of the pudding anymore, but the pudding must be stored in an airtight container in the fridge. It'll last for about 4 - 5 days in the fridge with proper food handling practices.
- Vanilla pudding can be served with,
- You can reduce the sugar amount down to ⅓ cup (i.e. about 65 – 70 g sugar) if you prefer, for a low sugar vanilla pudding. However, you can add more sugar while it's still warm if you feel like the pudding is not sweet enough to your taste.
- To make a sugar free vanilla pudding recipe that is diabetic-friendly, you can substitute the sugar with monk fruit, or another sugar substitute that is a 1:1 substitute for regular sugar.
- Instead of regular milk and butter, use any plant-based milk and butter for a dairy free vanilla pudding.
- Whipped cream
- Your favorite granola or nuts sprinkled on top (especially praline nuts)
- Shaved chocolate
- Honeycomb candy
- Dalgona (like in my dalgona coffee pudding)
- Fresh fruits
- Fruit puree or fruit / berry coulis
- Any fruit salad
- Sauces such as chocolate fudge sauce or butterscotch sauce or salted caramel sauce
Nutrition Information
Show Details
Serving
0.5cup
Calories
229kcal
(11%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
84mg
(28%)
Sodium
149mg
(6%)
Potassium
159mg
(5%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
391IU
(8%)
Vitamin C
1mg
(1%)
Calcium
131mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 229kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 84mg | 28% |
| Sodium | 149mg | 6% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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