Can I make this pudding dairy-free?

Yes! Substitute whole milk with almond, soy, or coconut milk for a creamy dairy-free option.

How can I prevent lumps in my pudding?

Whisk constantly and add the milk slowly to the dry ingredients. This ensures a smooth mixture.

Can I use egg whites instead of yolks?

No. Egg yolks give the pudding its rich texture. Whites won’t provide the same creaminess.

How long does homemade pudding last?

Store it in the fridge for up to three days in an airtight container.

Can I freeze vanilla pudding?

It’s not recommended, as freezing can affect the creamy texture.

What’s the difference between vanilla extract and vanilla bean paste?

Vanilla bean paste contains flecks of vanilla bean and has a stronger flavor compared to extract.

Can I double this recipe?

Absolutely! Just be sure to use a larger saucepan to accommodate the increased volume.

Simple Vanilla Pudding Recipe Your Family Will Love!

Name: Simple Vanilla Pudding Recipe
Prep time: 2 h 5 min
Cook time: 12 min
Total time: 2 h 17 min
Cuisine: American
Ingredients: 2 cups whole milk; ¾ cup granulated sugar; 4 tablespoons cornstarch; ¼ teaspoon salt; 4 large egg yolks (increased for richer texture); 2 tablespoons unsalted butter; 1 teaspoon pure vanilla extract; 1 teaspoon vanilla bean paste

Description

This vanilla pudding is the ultimate simple indulgence—rich, creamy, and packed with flavor. Using four egg yolks creates a custard-like texture, while the addition of vanilla bean paste adds a gourmet touch. Sweetened and thickened to perfection, this pudding is a crowd-pleaser.

Equipment:

Medium saucepan
Whisk
Heat-resistant spatula
Small mixing bowl
Measuring cups and spoons
Plastic wrap
Serving bowls or ramekins

Ingredients

Units Scale

2 cups whole milk
3/4 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon salt
4 large egg yolks (increased for richer texture)
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon vanilla bean paste

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Instructions

Combine Dry Ingredients:
In a medium saucepan, whisk together sugar, cornstarch, and salt until well blended. This step ensures even thickening and sweetness.
Add Milk:
Gradually whisk in the milk, ensuring a smooth mixture. Place the saucepan over medium heat.
Cook Mixture:
Stir the mixture frequently as it heats. It will thicken gradually and start to bubble gently, about 5-7 minutes.
Temper Egg Yolks:
In a small mixing bowl, lightly beat the egg yolks. Slowly whisk in a ladle of the hot milk mixture to warm the yolks without curdling them.
Combine Mixtures:
Pour the tempered yolks back into the saucepan. Stir constantly over medium heat until the pudding thickens further, about 3-4 minutes.
Add Flavorings:
Remove the saucepan from heat. Stir in butter, vanilla extract, and vanilla bean paste. Mix until the butter melts completely and is fully incorporated.
Cool and Set:
Pour the pudding into individual serving dishes or ramekins. To prevent a skin from forming, press plastic wrap directly onto the surface. Refrigerate for at least 2 hours or until well set.
Serve:
Enjoy plain or garnish with toppings like fresh fruit, whipped cream, or crushed cookies for a personalized touch.

Notes

Using four egg yolks adds richness and a creamy, custard-like texture, making this pudding more indulgent than the standard recipe. Combined with the extra cornstarch and vanilla bean paste, this version achieves a perfect balance of flavor, texture, and presentation.

Storage Instructions:

Store in the refrigerator, covered, for up to 3 days.
To maintain its creamy texture, avoid freezing.

Tips for Success:

Stir constantly to avoid lumps or scorching.
For extra indulgence, swap ½ cup of milk for heavy cream.
Don’t skip tempering the yolks—this step ensures a silky, lump-free texture.

Nutrition

Serving Size: 1 Serving
Calories: 290 kcal
Sugar: 31g
Fat: 10g
Carbohydrates: 42g
Fiber: 0g
Protein: 6g