Creamy Homemade Vanilla Pudding Recipe You Can Make Today

Homemade vanilla pudding is a timeless dessert that’s versatile and simple to make. This recipe is the same pudding I use in my banana cream pie. It takes about 10 minutes active time and just a few common ingredients from your pantry and fridge. The result is creamier and more flavorful than boxed mixes, with a rich, homemade taste.

If you grew up making instant pudding, try this homemade version — it’s almost as quick but much tastier. You’ll need a medium pot, a mixing bowl, a whisk, measuring tools, and seven staple ingredients for a smooth, custard-like pudding.

How to Make Vanilla Pudding

This recipe is straightforward, but it pays to follow the steps carefully because it uses egg yolks and cornstarch. First, thoroughly whisk the egg yolks and cornstarch together until smooth. Mixing the cornstarch into the yolks helps prevent lumps and gives the pudding its thick, creamy texture.

Next, heat the milk, sugar, and salt together until hot and the sugar is fully dissolved. Temper the yolks by slowly whisking about ½ cup of the hot milk mixture into the yolks while stirring constantly. This gradual step prevents the yolks from curdling. Then pour the yolk mixture back into the pot with the remaining milk.

Return the pot to medium heat and stir continuously until the pudding thickens and comes to a gentle boil. Remove from the heat and whisk in vanilla and the softened butter until fully combined and silky. To avoid a skin forming on top, press plastic wrap directly onto the surface while the pudding cools.

top view of a pie graham cracker crust with a layer of vanilla pudding

Ways to Enjoy This Homemade Vanilla Pudding

This pudding is delicious on its own, but it also works wonderfully as a filling or component in many desserts. Here are a few ideas:

Stir in crushed cookies like Oreos, Nilla Wafers, or graham crackers for texture.
Fold in chocolate chips for bursts of chocolate in every bite.
Top with fresh fruit such as berries, sliced bananas, or poached pears.
Layer it in individual jars for portable personal pies or parfaits.
Use it as the custard layer in classic desserts like banana cream pie.
Build pudding parfaits with granola, fruit, and whipped cream.

Serve chilled, or use warm as a filling. The pudding keeps well in the refrigerator for up to one week when stored in an airtight container.

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📖 Recipe

Homemade Vanilla Pudding Recipe

Kayla Burton

A silky, homemade vanilla pudding that’s great on its own or as a filling in pies and parfaits.

5 from 3 votes

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Prep Time 10 minutes

Cooling Time 30 minutes

Total Time 40 minutes

Course Dessert, Snack

Cuisine American

Servings 3 cups

Calories 585 kcal

Equipment

Medium pot
Mixing bowl
Whisk
Measuring cups
Measuring spoons

Kayla’s Top TipWeigh dry ingredients in grams with a food scale for the most consistent results.

Ingredients

2½ cups (591.47 ml) whole milk
¾ cup (150 g) granulated sugar
⅛ teaspoon (⅛ teaspoon) salt
4 large (4 large) egg yolks
5 tablespoons (40 g) cornstarch
2 teaspoons (2 teaspoons) vanilla extract
¼ cup (56.75 g) unsalted butter room temperature

Instructions

Combine milk, sugar, and salt in a medium pot over medium heat. Whisk until hot and the sugar dissolves.
Whisk egg yolks and cornstarch together until smooth.
Temper the yolks by slowly adding about ½ cup of the hot milk mixture to the yolks while stirring. Then pour the tempered yolk mixture into the remaining milk in the pot.
Cook over medium heat, stirring constantly, until the pudding thickens and becomes bubbly. Remove from heat and whisk in vanilla and softened butter until fully incorporated.
Press plastic wrap directly onto the surface and let the pudding cool to prevent a skin from forming.