Name: Vanilla Homemade Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 cups milk; 1/2 cup granulated sugar; 3 Tbsp. cornstarch; 1/8 tsp. kosher salt; 3 large egg yolks (beaten); 4 Tbsp unsalted butter (room temperature); 2 tsp. pure vanilla extract; Vanilla wafers (or lady finger cookies, for serving); Dried fruit (or fresh fruit, for serving)

There’s something magical about the simple comforts of homemade pudding, and it’s easier than you might think to make from scratch. With the richness of milk, the warmth of pure vanilla, and a smooth texture created by a touch of cornstarch, it’s a dessert that feels like a hug. Serve it warm or chilled, topped with a flurry of fruit and a side of vanilla wafers, and you’ve got a treat perfect for savoring the sweetness of the season.

Three glass bowls of homemade vanilla pudding sprinkled with small berries sitting atop a textural wooden table next to a napkin with raised embroidery

0 from 0 votes

Vanilla Homemade Pudding

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 375 kcal

Author Lizzy Briskin

Ingredients

3 cups milk
1/2 cup granulated sugar
3 Tbsp. cornstarch
1/8 tsp. kosher salt
3 large egg yolks beaten
4 Tbsp unsalted butter room temperature
2 tsp. pure vanilla extract
Vanilla wafers or lady finger cookies, for serving
Dried fruit or fresh fruit, for serving

Instructions

In medium saucepan over medium heat, whisk together milk, sugar, cornstarch and salt. Bring to a high simmer and cook 1 minute until mixture thickens enough to coat back of wooden spoon. Remove from heat.
To temper eggs, whisk ¼ cup of hot milk mixture into beaten egg yolks until smooth.
Return saucepan of milk to medium heat and slowly pour in egg mixture, whisking constantly. Bring mixture to high simmer and cook 1 minute until thickened. (Note: Keep stirring to avoid burning the bottom.)
Remove saucepan from heat and stir in butter and vanilla.
Into medium bowl, use fine mesh strainer to strain pudding of any clumps of egg.
Serve warm or cold in individual dessert bowls. To serve cold, place plastic wrap directly on top of the pudding and chill in refrigerator at least 2 hours. Top each serving with fresh fruit and serve with vanilla wafers.