Description
Creamy, classic vanilla pudding made from scratch. A comforting and delicious dessert that’s easy to make!
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Make sure there are no lumps of cornstarch. Whisk for a good minute or two to ensure everything is well combined.
- Gradually whisk in the whole milk until the mixture is smooth and there are no remaining clumps of dry ingredients.
- In a separate small bowl, lightly beat the eggs.
- Place the saucepan with the milk mixture over medium heat. Cook, stirring constantly with a whisk, until the mixture begins to thicken and simmer (about 5-7 minutes). Don’t stop stirring!
- Once the mixture is simmering and has thickened slightly, remove it from the heat.
- Temper the eggs: Slowly drizzle about 1/2 cup of the hot milk mixture into the beaten eggs, whisking constantly.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Return the saucepan to medium heat and continue to cook, stirring constantly, until the pudding thickens significantly and coats the back of a spoon (about 2-3 minutes).
- Remove the saucepan from the heat.
- Stir in the unsalted butter until it is completely melted and incorporated into the pudding.
- Stir in the vanilla extract.
- Pour the pudding into a serving bowl or individual ramekins.
- To prevent a skin from forming on the surface of the pudding, press a piece of plastic wrap directly onto the surface.
- Refrigerate the pudding for at least 2 hours, or preferably longer, to allow it to cool completely and set.
- Once the pudding is chilled, remove the plastic wrap and serve. Garnish with whipped cream, fresh fruit, or chocolate shavings, if desired.
- Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Notes
- For a richer pudding: Use heavy cream instead of some of the milk (up to 1 cup).
- For a chocolate pudding: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients.
- For a butterscotch pudding: Use brown sugar instead of granulated sugar.
- For a vegan pudding: Use plant-based milk and a vegan butter substitute. Use a cornstarch slurry to replace the eggs (mix 2 tablespoons of cornstarch with 1/4 cup of cold water for each egg).
- Preventing Lumps: Whisk constantly while cooking and ensure cornstarch is fully dissolved. Strain if lumps occur.
- Serving Suggestions: Layer with cookies and fruit in a trifle, or use as a filling for cream puffs or eclairs.
- Adjusting Sweetness: Taste and adjust sugar after thickening.
- Using Different Extracts: Experiment with almond, lemon, or rum extract sparingly.
- Pudding is too thin: Cook longer, stirring constantly.
- Pudding is too thick: Whisk in a little milk.
- Pudding has lumps: Strain or use an immersion blender.
- Pudding is scorched: Start over, stirring constantly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes