Classic Vanilla Pudding – Vanilla Pudding from Scratch
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Classic Vanilla Pudding is a recipe that everyone should master. Making vanilla pudding from scratch is fast and easy, and the result is smooth, velvety, creamy, delicious dessert. This is better than instant pudding mix.
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.
Vanilla Pudding from Scratch
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.
For a smooth, lump-free old fashioned vanilla pudding, press the warm pudding through a sieve.
Ingredient List for Vanilla Pudding from Scratch
- Granulated Sugar
- Cornstarch
- Salt
- Milk (whole milk, if possible)
- Egg yolks
- Butter
- Vanilla Extract
How to Make Homemade Vanilla Pudding Recipe
Step By Step 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 hot milk 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. If your pudding has clumps, you can press it though a fine mesh strainer.
- If desired, top with fresh berries, bananas or whipped cream.
Storage Instructions
Store in an airtight container in the refrigerator for 3 to 4 days.
For the full recipe steps and ingredient amounts for classic vanilla pudding, scroll to the bottom of this post in the recipe card.
Recipe FAQs
- 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.
- Make pudding cups by layering easy vanilla pudding with raspberries, strawberries, or chocolate chips.
- Try this easy chocolate version of homemade pudding.
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What is in pudding that makes it thick?
Old fashioned puddings contain a couple ingredients that help make it thick and luxurious. Cornstarch and egg yolks are two of the common ingredients in pudding that act as thickening agents. Some recipes might also contain flour which is a thickener.
How to spice up vanilla pudding?
There’s many ingredients that could be added to basic vanilla pudding to spice it up a bit or to add a bit of different flavors.
- Ground cinnamon, nutmeg, cloves, allspice or ginger
- Bourbon, Brandy or Amaretto Liqueur
- Cayenne Pepper
- Raisins
- Maple Syrup
- Pumpkin
- Saffron
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 – Vanilla Pudding from Scratch
Ingredients
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 2 egg yolks
- 1 Tablespoon butter
- 2 teaspoons vanilla
Instructions
- 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.
- Bring to full boil for 1 minute, or until thickened, whisking constantly.
- Remove from heat; stir in vanilla.
- Optional: press pudding through sieve to remove lumps.
- Cool slightly; push a piece of plastic wrap or wax paper against the pudding. Eat warm or chill in the refrigerator before serving. Optional: top with sliced bananas and vanilla wafers.
Notes
- 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.
- Try Homemade Chocolate Pudding, too!
- The nutritional information and calorie counts are auto-calculated and can vary depending on the products used.
Nutrition
Made this several times with whole milk and alternative milks, turned out great every time! Once time, I was out of corn starch, so just used arrowroot powder and it turned out great. My favorite thing to do is to add rice after it’s done. It makes such a rich, smooth, and creamy rice pudding.
Highly recommend!
This was my first time making pudding from scratch because I thought it would be too difficult. This recipe is Amazing! I stuck to the recipe except for using my homemade vanilla sugar, salt, paste and extract. It came together so easily and tastes so good. This is going in the family recipes!! Thank you so much.
So glad you enjoyed it!!
Hi, just wanted to say I just made this and it’s excellent. I have an amazing chocolate pudding recipe for a pie and wanted a good vanilla pudding recipe for coconut cream pie and banana pudding. I actually didn’t think I would even like it plain because I prefer chocolate but this is so good just by itself. Thanks for posting it.
So glad you enjoyed it. Thanks for sharing!
I love that you don’t have to temper the eggs!!!!! Perfect creamy pudding. I used for banana pudding.
Isn’t it creamy? So glad you loved it!
Just made this recipe for trifle. I usually use store bought boxed pudding mix but couldn’t go to the store today. Looked up scratch recipes. This turned out great-so easy to make and delicious! And, no lumps as I constantly whisked the mixture. Thanks for the recipe! From now on, I’ll be making my own scratch vanilla pudding!
This was absolutely fantastic!! I’m a very experienced cooking baker and I love vanilla pudding. Every recipe I have tried has always been an issue and not worth the time.
I happened upon this today and thought I’d give it a try and I’m so happy I did. No lumps, no tempering the eggs and it’s fantastic.
I will be making this often. Thank you!!!!
I made this pudding and instead of 2 tsp of vanilla I used 2 tsp of maple syrup, and it was so good !!!
I’m going to make this for my hubby. I just bought fresh vanilla beans. It’s is going to be awesome!!! Thank you for the recipe. All your recipes look yummy. Your chicken tetrazinni is also in my plans! Jill
I love this recipe it’s a no fail pudding recipe. I have now made the vanilla recipe twice. Next time I will make the chocolate pudding.
I doubled the recipe. Had to cook a little longer. My grandson’s are going to love it. Of course like any cook I had a nibble before it went into the refrigerator. So good I will make again. Can’t wait to try the chocolate.
The chocolate is just as good!!
I had a desire for pudding and new we didn’t have any. So I looked up the recipe here and I just finished. I tasted the spoon after I put in a dish and it’s fabulous!!! I’ve been waiting to use my mexican vanilla extract a friend brought back as a gift from Mexico and I am thrilled with the results!! Thank you for sharing♡