Description
This homemade vanilla pudding recipe is a creamy, comforting dessert made from simple ingredients like whole milk, sugar, and egg yolks. With a smooth texture and rich vanilla flavor, it can be enjoyed warm or chilled. The pudding is thickened with cornstarch and finished with butter and pure vanilla extract for a classic, luscious treat.
Ingredients
Scale
Liquid Ingredients
- 3 cups whole milk, divided
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 tablespoons cornstarch
- ¾ cup sugar
- Pinch of salt
Other Ingredients
- 3 egg yolks
Instructions
- Mix cornstarch and milk: In a small bowl, whisk together ¼ cup of the milk with the cornstarch until smooth. Set aside this mixture as a slurry to prevent lumps in the pudding.
- Heat the milk mixture: In a medium saucepan, combine the remaining 2¾ cups of whole milk with the pinch of salt and sugar. Heat this mixture over medium heat until it is steaming but not boiling, stirring occasionally to dissolve the sugar.
- Temper egg yolks: While the milk mixture heats, whisk the egg yolks in a separate small bowl until smooth. Slowly add ½ cup of the hot milk mixture to the egg yolks in a thin stream, whisking constantly to temper and avoid curdling. Gradually pour the egg yolk mixture back into the saucepan, then add the cornstarch slurry. Continue cooking over medium heat, whisking constantly, until the pudding thickens and begins to simmer.
- Add butter and vanilla: Remove the saucepan from heat. Stir in the butter and pure vanilla extract until fully incorporated and smooth.
- Cool and serve: Pour the pudding into individual serving dishes. Place a layer of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Serve immediately warm or refrigerate for several hours until chilled.
Notes
- Be sure to whisk constantly while cooking to prevent lumps and ensure even thickening.
- Tempering the egg yolks is important to avoid scrambling them when adding the hot milk.
- You can substitute whole milk with 2% milk for a lighter version, but the texture may be less creamy.
- For a richer pudding, add a splash of heavy cream at the end.
- The pudding can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe (about 150g)
- Calories: 220
- Sugar: 30g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
