This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Homemade Vanilla Pudding
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Basic household staples are all you need to make creamy vanilla pudding from scratch. Add bananas and crumbled graham crackers for a real treat.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
10 reviews
2 comments
ingredients
2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
directions
Heat the milk in a saucepan over medium heat. Cook, stirring frequently, until the milk starts to bubble around the edges.
Meanwhile, combine the sugar, cornstarch, and salt. While stirring, slowly pour the sugar mixture into the hot milk. Stir until the sugar dissolves.
Cook, stirring constantly, until the pudding begins to thicken. Do not let the pudding boil.
When the pudding is thick, remove it from the heat and stir in the vanilla and butter. Stir until the butter is incorporated.
Pour the vanilla pudding into individual serving dishes. Cover the dishes and place in the refrigerator until well chilled. The pudding will thicken more as it chills.
recipe tips
Use a heavy-bottomed saucepan to prevent the milk from scorching.
Stir the pudding frequently and gently to ensure even cooking and to prevent it from sticking to the bottom of the pan.
Add the butter and vanilla off the heat for the best flavor.
For a smoother pudding, strain it through a fine-mesh sieve before chilling.
Chill the pudding in a cold water bath to cool it quickly if you're short on time.
Serve the pudding with fresh fruit, whipped cream, or a sprinkle of cinnamon for added flavor.
Use high-quality vanilla extract for the best flavor.
For a richer pudding, you can replace some of the milk with heavy cream.
Be patient while the pudding thickens; it can take a few minutes, and the texture will continue to set as it cools.
common recipe questions
Can I use a different type of milk in this recipe?
Yes, you can use alternatives like almond milk, soy milk, or coconut milk, but the texture and flavor of the pudding may vary slightly.
How can I prevent lumps in my pudding?
To prevent lumps, whisk the cornstarch, sugar, and salt together thoroughly before adding them to the milk. Also, stir the mixture constantly while cooking.
Can I make this pudding without sugar?
You can use a sugar substitute that is suitable for cooking. However, the texture and sweetness level might differ from using regular sugar.
What can I do if my pudding is too thick or too thin?
If it's too thick, whisk in a little more milk until you reach the desired consistency. If it's too thin, cook it a bit longer while stirring constantly.
Can I add other flavors to this vanilla pudding?
Yes, you can add other extracts like almond or coconut for a different flavor. You can also add citrus zest or spices like cinnamon or nutmeg.
How long does homemade pudding last in the refrigerator?
Homemade pudding can last in the refrigerator for up to 5 days when stored in an airtight container.
Can this pudding be used as a pie filling?
Yes, it can be used as a filling for pies or as a layer in trifles and parfaits.
Is it necessary to cover the pudding while it chills?
Covering the pudding helps prevent a skin from forming on the top.
How do I know when the pudding is done cooking?
The pudding is done when it coats the back of a spoon and leaves a clear trail when you run your finger across the spoon.
nutrition data
223 calories, 7 grams fat, 36 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
March 22, 2025
Excellent recipe! came out perfect-homemade is the only way to have pudding! I only added 1/4 cup sugar and it was plenty sweet enough. I used coconut extract as I was out of vanilla ($$). So smooth and velvety-thank you!
June 18, 2020
Loved this easy pudding recipe and of course it a white pudding. When I make it again I would use maybe 1/4 cup of sugar, it was really to sweet for me, but has a great vanilla flavor.
April 20, 2020
Loved this pudding. So easy and delicious. I was happy to find a vanilla pudding with no eggs. Thank you
December 1, 2018
The homemade vanilla pudding recipe goes back at 75 years, made by my grandmother, mother and myself. It's a basic recipe by there is a few unhealthy ingredients such as: Flour instead of corn starch and 2 egg yolks. It was cooked over a double boiler My mom experimented a little turning into butter scotch and best of all, banana cream pies. I add a bit of chocolate for chocolate cream pie and thinking about strawberry and peanut butter. Love this site.
Most vanilla pudding recipes call for eggs but this one doesn't. I know the recipe calls for cornstarch, but I'm afraid to try it for fear it won't thicken because of the absence of eggs. Maybe that's what happened to "Tired Mom" above.
Maybe give it a shot since a lot of other people had success, as did we, given the number of positive reviews.
October 30, 2014
My 8 year old daughter requested a "deconstructed" Boston Creme Pie for her birthday and wanted me to make her cake and pudding "homemade". I doubled the recipe and followed the directions as written. After I dished the pudding into dessert cups there was some left over. My husband, after tasting a spoonful, absconded with the pan that held the remaining pudding and declared that it is the best pudding he has ever had. The birthday girl now says "no more boxed pudding Mom!" I agree. This would also make a great base for rice pudding!
September 11, 2013
This was a fast easy recipe! Smooth, creamy texture with great flavor.
August 18, 2013
I'm probably a little weird in that vanilla pudding is my favorite flavor. This recipe has really good flavor and smooth texture. The hardest part is waiting for it to cool before eating it!
January 1, 2013
I made this today for my kids. I substituted 1 tsp vanilla bean paste for the vanilla extract. It was soooo good! Really good vanilla flavor. This one's going in my recipe box.
August 23, 2011
I also doubled the recipe to use for banana pudding. It turned out great! At first, I questioned whether the addtl 1 minute to cook was long enough, as it didn't appear to be quite thick enough, however it thickened up as it sat (I placed in the fridge immediately after pouring over top of my vanilla wafers & bananas in 9x13 pan). It turned out yummy and will definitely make again!
December 15, 2007
I cooked a single batch in less than 15 min! It was soooo yummy! Not too sweet either.
How long do you have to cook it? I have been cooking it for almost 45 minutes now, not letting it boil, and it's still really thin- not thickening up at all. I am fairly patient but stirring constantly for almost an hour is a little too much for me...