15-Minute Classic Homemade Vanilla Pudding
This creamy, old-fashioned vanilla pudding is made from scratch with simple pantry ingredients including milk, egg yolk, and cornstarch for thickening. The stovetop method creates a silky smooth texture that's far superior to boxed mixes. Perfect for a comforting dessert on its own or as a base for trifles and parfaits. The gentle cooking technique prevents curdling while achieving the ideal consistency.
Ingredients
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 cup 2% milkwhole milk1:1creamier
richer texture
- 1 egg yolk, lightly beaten
- 1 teaspoons butter
- ½ teaspoon vanilla extract
Instructions
- 1
Combine sugar, cornstarch and salt in a small saucepan
- 2
Gradually stir in milk until smooth
- 3
Cook and stir over medium heat until thickened and bubbly
- 4
Reduce heat and cook and stir 2 minutes longer
- 5
Remove from heat
- 6
Stir a small amount of hot mixture into beaten egg yolk
- 7
Return all to pan while stirring constantly
- 8
Bring to gentle boil and cook and stir 1 minute longer
- 9
Remove from heat
- 10
Gently stir in butter and vanilla
- 11
Cool for 15 minutes while stirring occasionally
- 12
Transfer to dessert dishes
- 13
Cover and refrigerate for 1 hour
Tips
Stir constantly while cooking to prevent the pudding from sticking to the bottom of the pan or forming lumps.
Tempering the egg yolk by adding hot mixture gradually prevents curdling and ensures smooth texture.
Press plastic wrap directly onto pudding surface before refrigerating to prevent skin formation.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and refrigerated
Serve chilled in individual dishes or bowls
Common Mistakes
Cook over medium heat to avoid scorching the bottom
Stir constantly during thickening to prevent lumps
Temper egg yolk gradually to avoid curdling
Substitutions
FAQ
Can I make this dairy-free?
Yes, substitute the milk with coconut milk or almond milk and use vegan butter. The texture will be slightly different but still creamy.
How long does homemade pudding keep?
Properly stored in the refrigerator, this pudding will keep for up to 3 days covered with plastic wrap or in airtight containers.
Can I freeze vanilla pudding?
Freezing is not recommended as it will change the texture significantly, making it grainy and separated when thawed.