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!
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Here are some tools I used to make today’s recipe
Let’s get baking!
For the Vanilla Pudding:
- 2/3 cup (134g) granulated sugar
- 4 Tbsp (28g) cornstarch
- 1/4 teaspoon salt
- 2 and 1/2 cups (600ml) whole milk
- 1/2 cup (120ml) heavy whipping cream
- 4 large egg yolks
- 1 Tbsp vanilla bean paste
- 2 tsp pure vanilla extract
- 3 tablespoons (45g) unsalted butter, cut into pieces
- Whipped cream
- Fresh strawberries
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.
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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