Smooth and silky Homemade Vanilla Pudding, this classic dessert is made completely from scratch and takes less than 15 minutes to make. With only a few simple ingredients, you can whip up your own irresistible, homemade vanilla pudding!
Last week, I shared my Homemade Chocolate Pudding recipe, so of course I had to bring you the vanilla version! I personally prefer chocolate pudding over vanilla, but homemade vanilla pudding is equally as amazing as homemade chocolate pudding. They're both easy, inexpensive and taste WAY better than store-bought!
Some people are intimidated by from-scratch desserts, but there's really nothing to worry about. As long as you read through the entire recipe, prepare your ingredients ahead of time, follow the instructions step-by-step and most importantly, PRACTICE! Trust me, I'm 100% self-taught and I've improved over the years by following these instructions.
I added a lot of vanilla to this pudding (duh), I'm talking about 5 teaspoons! I added 2 teaspoons of regular vanilla extract and then added an entire TABLESPOON of vanilla bean paste! I used vanilla bean paste because it adds a delicious/pure vanilla flavour, and the flecks of vanilla bean seeds gives this pudding a gorgeous appearance!
Just like in my Homemade Chocolate Pudding recipe, I used egg yolks to help thicken the pudding. I used a different technique this time, whisking the egg yolks into the milk/cream mixture rather than adding them to the dry ingredients.
Because we aren't tempering the eggs, there's a higher chance that they can curdle. To avoid bits of eggs in your pudding, I recommend whisking constantly while the mixture is cooking so the eggs don't cook. Then you'll need to strain the pudding through a fine mesh strainer to make sure it is smooth, silky and there are no lumps. I only strained my pudding once, but you can strain yours again after it chills to be 100% sure there are no lumps remaining.
I also recommend placing plastic wrap directly on top of the pudding surface to avoid a skin forming on top. You will want this pudding to keep its velvety and luscious texture all throughout.
This Homemade Vanilla Pudding is a perfect snack on its own, but here are some other things you can do with it:
- Fill a cake, cupcakes, donuts etc.
- Fill Eclairs or Cream Puffs
- Make a Boston Cream Pie!
- Spoon into pre-baked tart shells and top with fruits
- Make parfaits or a trifle
And so much more!
Goodbye box mix/store-bought pudding. Hello lovely, rich, creamy Homemade Vanilla Pudding. Enjoy!
Shop The Recipe
Here are some tools I used to make today's recipe
Fine Mesh Strainer | Non-stick Saucepan | Vanilla Bean Paste | Whisk
Let's get baking!
Homemade Vanilla Pudding
Smooth and silky Homemade Vanilla Pudding, this classic dessert is made completely from scratch and takes less than 15 minutes to make. With only a few simple ingredients, you can whip up your own irresistible, homemade vanilla pudding!
Ingredients
For the Vanilla Pudding:
- ⅔ cup (134g) granulated sugar
- 4 tablespoon (28g) cornstarch
- ¼ teaspoon salt
- 2 and ½ cups (600ml) whole milk
- ½ cup (120ml) heavy whipping cream
- 4 large egg yolks
- 1 tablespoon vanilla bean paste
- 2 teaspoon pure vanilla extract
- 3 tablespoons (45g) unsalted butter, cut into pieces
Optional Garnishes:
- Whipped cream
- Fresh strawberries
Instructions
For the Vanilla Pudding:
- Sift sugar, cornstarch and salt into a medium saucepan and whisk together.
- In a glass measuring cup, combine the milk and heavy cream. Add the egg yolks, vanilla and vanilla bean paste and whisk until combined.
- Slowly pour the egg mixture into the saucepan while whisking constantly until combined and smooth.
- Place saucepan on the stove and heat on medium heat and cook, stirring constantly until the mixture is thickened and begins to boil, 8-10 minutes. Mixture should coat the back of a spoon. Allow to boil for an additional 30 seconds.
- Remove from heat and add butter. Whisk until melted and smooth. Strain pudding through a fine mesh sieve into a bowl.
- Divide pudding into individual serving cups and cover each with plastic wrap, placing the plastic directly on top of the pudding so it doesn't form a skin while cooling. Chill in the refrigerator for 4 hours or overnight.
Bon Appétit!
Love, Dedra ❤️
Did you make a recipe? I'd love to see how it turned out! Post a picture on Instagram and tag me @queensleeappetit and use the hashtag #queensleeappetit.
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