Homemade pudding is the perfect delicious treat. This recipe comes together in minutes and then is a delightful after-dinner dessert.
Recently I was on the struggle bus. Like, super on the struggle bus. And when my husband asked me what I needed, I told him: Pudding.
Without blinking an eye, this wonderful man made me some pudding.
I’m not sure if you knew this or not, but pudding is the perfect comfort food dessert. It is a delightful little cup of goodness, and it is incredibly easy to make at home from scratch. You are going to love this recipe for homemade pudding.
How to Make Homemade Pudding
Here is a brief overview of how this homemade vanilla pudding recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Combine the dry ingredients. Whisk together the cornstarch, sugar, and salt in the small saucepan you will cook the pudding in.
- Whisk in the milk. Turn on the heat to low and whisk in the milk.
- Bring to a boil. Continue to stir the mixture while cooking until it comes to a boil. Once it begins to boil, continue stirring and cooking for one more minute.
- Add the butter and vanilla. Remove it from the heat and whisk in the vanilla extract and butter.
- Cover and refrigerate the pudding. Transfer the pudding to a medium mixing bowl and press a piece of plastic wrap to the top. Cool in the refrigerator for at least four hours. Enjoy!
Preventing Clumpy Pudding
The key to keeping this pudding smooth and creamy is in the order we add ingredients. You will notice that you are specifically instructed to first whisk together the dry ingredients. Then you very slowly add the milk. This, combined with the continued whisking while it is coming to a boil, will keep the pudding smooth and perfect.
Adding Cornstarch
Cornstarch acts as a thickener in this recipe for vanilla pudding. We opt for cornstarch over flour to thicken this recipe and it thickens the pudding without making it gummy. It also keeps the vanilla pudding gluten-free.
Using Whole Milk For Homemade Pudding
While some recipes are flexible in the fat content of the milk used such as skim or 2%, this is not one of them. It is important to use whole milk in this vanilla pudding recipe to give it its dreamy creaminess and rich flavor.
How to Serve
This vanilla pudding is delicious as is, or topped with fresh fruit (I love fresh berries) and some whipped cream. My homemade whipped cream can be made just before serving as it comes together so quickly and can also be made in advance.
Whipped Cream
Making Chocolate Pudding
You can make a homemade chocolate pudding by adding 1/4 cup of cocoa powder to the cornstarch, sugar, and salt.
Chocolate Pudding
Making Ahead and Storing Pudding
Because the pudding needs to chill in the fridge for at least four hours, this is a great recipe to make ahead of time. Keep it in the refrigerator and pull it out when you are ready to enjoy. Once it has been stirred after the first chilling, you will not need to place the plastic wrap back on top. The chilled pudding will not form a layer on the surface of the pudding when it goes back into the refrigerator.
This pudding can be kept in an airtight container in the refrigerator for up to three days. Always use your best discretion when storing and eating leftovers.
Other Easy Dessert Recipes
If you make this homemade pudding recipe or any of my other recipes, be sure to come back and leave a comment letting me know how you enjoyed it!
Pudding
Ingredients
- 2/3 cup sugar (131.99 grams)
- 3 tablespoons cornstarch (21 grams)
- 1/4 teaspoon salt
- 2 1/4 cups whole milk (532.32 grams)
- 2 tablespoons butter (28.25 grams)
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan (with the heat off), whisk together the sugar, cornstarch, and salt. Turn the heat on low, and gradually whisk in the milk.2/3 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, 2 1/4 cups whole milk
- Stir continuously while cooking the mixture over medium heat until it comes to a boil. It will take approximately 10 minutes. (See note.) Once it begins to boil, continue stirring and cooking for an additional minute. Remove it from the heat and whisk in the vanilla extract and butter.2 tablespoons butter, 1 teaspoon vanilla extract
- Transfer the pudding to a medium mixing bowl and press a piece of plastic wrap right up against the pudding to keep it from developing a skin on top. Cool in the refrigerator for at least 4 hours.
- Top with whipped cream and fresh fruit.
Notes
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