Here is a recipe for plain and simple homemade vanilla pudding. It’s great on its own in two cute little cups or tucked into a graham cracker crust with whipped cream on top. My venture into homemade vanilla pudding actually began with a recipe for chocolate pudding. I followed a recipe from the Joy of Cooking and did everything it said to do, in the exact order. The recipe is absolutely perfect! However, I made it again, and took a few liberties and skimmed the recipe before cooking. I had lumps in my pudding, and it was the worst!
What makes this the Best Vanilla Pudding Recipe
After making lazy pudding recipes for years and having mixed results, I have finally perfected the best method that always works. It’s a smaller batch recipe, so you can make just a few servings for a snack or for making a small batch banana pudding in cups.
Homemade Vanilla Pudding ingredients
Sugar. Regular granulated white sugar (½ cup) is whisked into the milk and cream until fully dissolved. Cornstarch. This is our only thickening agent in this vanilla pudding recipe! Cornstarch must be whisked into cold ingredients! If you do not do this and mix it into warm ingredient, it will clump! It is imperative that you whisk the cornstarch fully into the cold milk and cream before attempting to cook this pudding on the stove. Salt. Please don’t skip the pinch of salt because it balances the sweet flavors. Milk. You can technically use any type of milk for this recipe, but I really recommend whole milk. You need 1 ¼ cups of milk. Heavy Cream. A small amount of heavy cream (½ cup) makes this pudding extra rich and creamy. If you want to replace this with extra milk (same amount), you can, but expect a slightly thinner pudding. Vanilla. One teaspoon of vanilla extract is a lot for just a few servings of pudding, but that’s what makes it so delicious! You can use the same amount of vanilla bean paste. Butter. Stirring in butter after the pudding has thickened adds creaminess to the pudding, but also: adding fat stops the cooking process. This is similar to when we stir in butter to a finished risotto so that the rice stops cooking. One tablespoon of butter won’t change the color of the pudding to yellow, so please do not skip!
How to make Homemade Vanilla Pudding
Homemade vanilla pudding tips:
I made a little mistake, and forgot to whisk the dry ingredients fully into the liquid before turning the heat on the stove. I’m always in a rush! I just whisked it all together while the pan warmed up from the flame underneath…and I thought it would be okay! Well, it definitely isn’t okay when you don’t follow recipe instructions. If cornstarch isn’t fully dissolved and whisked into COLD liquid before being brought to a simmer, it forms little lumps. Clear little lumps that will permeate the entire pudding! While I could let myself be filled with disappointment, I think it’s an awesome lesson in cooking. So, from here on out, I pause and fully whisk the cornstarch into the cold liquids BEFORE I even turn the heat on. And I have nothing but perfect pudding, every time. I even have a photo for you above of this whisking process, because it is seriously so important! Don’t skip it or be in a rush. There’s really only one way to make homemade vanilla pudding. I hope you never have lumpy pudding ever in your life! Just remember my mistake, and you’ll never make it!
What can I make with this Recipe for Vanilla Pudding?
You can make a small batch of mini banana pudding trifles. This is my favorite thing to do! You can make my Boston cream Pie Cupcakes. A vanilla version of Dirt Pudding Recipe is great for kids who don’t love chocolate.
How to store this Recipe for Homemade Vanilla Pudding
Store this vanilla pudding with a piece of plastic wrap pressed directly on the surface of the pudding. If you don’t do this, a skin will form on top of the pudding. It’s ok, some people love that part, but I always press my plastic wrap completely flat on top.
