Go Back
vanilla pudding
Print Recipe

Classic Vanilla Pudding Recipe

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Calories: 220kcal

Ingredients

  • 2 ½ cups milk whole milk gives the richest texture, but 2% works too
  • ½ cup sugar adjust to taste for gentle vanilla sweetness
  • 3 large egg yolks for that glossy, custardy body
  • 3 tablespoons cornstarch or 3 tablespoons flour as a thickener
  • 1 ½ teaspoons vanilla extract or 1 vanilla bean, split and scraped, for signature aroma
  • ¼ teaspoon salt to make flavors pop
  • Optional add-ins for flair:
  • 1 tablespoon butter melted at the end for extra silk
  • ¼ cup heavy cream for extra richness
  • ¼ teaspoon ground cinnamon or nutmeg for a cozy twist

Instructions

  • Warm the milk: Heat milk until it’s just shy of bubbling. You don’t want a boil—scalding isn’t a badge of honor here.
  • Whisk the yolks and sugar: In a separate bowl, whisk yolks with sugar until pale and smooth. No lumps, please.
  • Make the slurry: Stir in cornstarch (or flour) so you’ve got a smooth paste that won’t clump later.
  • Temper the eggs: Slowly pour a ladle of warm milk into the yolk mixture while whisking. Then pour the yolk mix back into the pot. This keeps eggs from scrambling like bad reality TV.
  • Thicken on the stove: Cook on medium heat, whisking constantly, until the mixture coats the back of a spoon.
  • Finish: Remove from heat, stir in vanilla and a pinch of salt. If you’re feeling luxe, whisk in a pat of butter or a splash of cream.
  • Chill and enjoy: Pour into bowls, cover, and chill for at least an hour. Cold, creamy bliss.