Classic Vanilla Pudding is a recipe that everyone should master. The process is fast and easy, and the result is smooth, velvety, creamy, delicious dessert.
Classic Vanilla Pudding Recipe:
Have you ever made a homemade pudding recipe? If the answer is no, then you are missing out on one of the finer things in life. Now, don’t get me wrong, there’s nothing wrong with using a boxed pudding mix; however, there’s no comparison to a homemade, stove-top pudding.
Homemade pudding is truly a custard made with milk, egg yolks and cornstarch (to thicken). Once you learn a basic pudding recipe or technique, the sky is the limit. You can try new flavors like chocolate or peanut butter, or you can throw the pudding in a pie crust and call it a cream pie. Amaretto Sugar Cream, Lemon Meringue Pie and Peanut Butter Pie are some of my favorite pudding pie recipes.
This particular old fashioned pudding recipe comes from a book of recipes of the First Mennonites in Montgomery, Indiana. I was super excited to find this recipe. With the help of my 6-year old, we went at it, and whipped up this classic vanilla pudding in no time.
How do you make pudding from scratch? The process includes making a dry mixture and wet mixture, combining the two, and then cooking over medium heat while stirring constantly. It always amazes me how fast the pudding thickens once the mixture comes to a boil. After one minute of boiling, the pudding is thick, velvety and smooth.
How to Make Homemade Vanilla Pudding:
Instructions:
- In a small 2-Qt saucepan, combine sugar, cornstarch and salt.
- Whisk together milk and egg yolks in a separate bowl.
- Gradually pour in the milk mixture to the dry ingredients while whisking.
- Cook over medium heat; stirring constantly. Add the butter to the mixture so it melts as it heats up.
- Bring the mixture to a boil for 1 minute, stirring constantly.
- Remove from heat, and stir in vanilla.
- Cool slightly; press wax paper or plastic wrap against the pudding and chill completely in the refrigerator.
For the full recipe for classic vanilla pudding, scroll to the bottom of this post.
Notes About Easy Homemade Vanilla Pudding:
- Use granulated sugar not powdered sugar in this classic vanilla pudding.
- I highly recommend using either whole or 2% milk for a thick pudding texture.
- If your pudding has lumps, feel free to push through a sieve to make smooth. (A few lumps never killed anyone).
- To easily separate egg yolks from the whites, crack the egg in half, and use the egg shell to separate. Over a bowl, pour the yolk from one half shell to the other and the whites will seep out on their own into the bowl.
- Save the egg whites for an omelet or try your hand at homemade angel food cake.
- Homemade pudding tends to form a skin on top. To prevent this, press a piece of plastic wrap or waxed paper against the pudding before chilling in the refrigerator.
- Try this easy chocolate version of homemade pudding.
Our Favorite Old-Fashioned Dessert Recipes
Old-Fashioned Dessert Recipes are our jam! Try our favorites:
Date Pudding with Toffee Sauce
Old-Fashioned Oatmeal Molasses Cookies from Farmwife Feeds
Classic Vanilla Pudding is a recipe that everyone should master. The process is fast and easy, and the result is smooth, velvety, creamy, delicious dessert.
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 2 egg yolks
- 1 Tablespoon butter
- 2 teaspoons vanilla
In a 2-quart saucepan, mix sugar, cornstarch and salt.
Whisk together milk and egg yolks in a separate bowl.
Slowly add milk mixture to the dry mixture while whisking.
Heat the mixture over medium heat; add the butter so it melts as the mixture warms up.
Boil for 1 minute, whisking constantly.
Remove from heat; stir in vanilla.
Cool slightly; push a piece of plastic wrap or wax paper against the pudding. Chill completely in the refrigerator before serving.
- Use granulated sugar not powdered sugar.
- I highly recommend using either whole or 2% milk for a thick pudding texture.
- If your pudding has lumps, feel free to push through a sieve to make smooth. (A few lumps never killed anyone).
- To easily separate egg yolks from the whites, crack the egg in half, and use the egg shell to separate. Over a bowl, pour the yolk from one half shell to the other and the whites will seep out on their own into the bowl.
- Save the white for an omelet or try your hand at homemade angel food cake.
- Homemade pudding tends to form a skin on top. To prevent this, press a piece of plastic wrap or waxed paper against the pudding before chilling in the refrigerator.
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