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–+ servings
Classic Homemade Vanilla Pudding in Clear Glass Cup

Homemade Vanilla Pudding

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The best, classic, easy vanilla pudding recipe, homemade from scratch with simple ingredients. Rich, silky smooth, creamy, packed with vanilla flavor.
Course Dessert
Cuisine American
Keyword homemade vanilla pudding
Prep Time 10 mins
Cook Time 10 mins
Chill time 6 hrs
Total Time 6 hrs 20 mins
Servings 6 People
Calories 282
Author Abeer Rizvi

Ingredients

  • 3/4 cups Granulated sugar
  • 2 tbsp Cornstarch
  • 1.5 cups Half and Half
  • 1.5 cups Whole milk
  • 4 Egg yolks From large eggs, Lightly beaten
  • 1 tbsp Butter Unsalted
  • 2 tsp Vanilla extract

Instructions

  • Add sugar and cornstarch in a medium sized nonstick saucepan and mix until combined.
  • Add half and half and milk.
  • Cook over medium heat, whisking often, until mixture is bubbling and thickened.
  • Remove from heat and add 1 cup of this milk mixture to the egg yolks. Whisk it together until combined.
  • Pour this egg yolk mixture back into the saucepan and cook on Low heat for about 2 minutes.
  • Remove from heat and mix in butter and vanilla extract.
  • If there are any lumps, you can pour this mixture those a fine mesh sieve. You can also use a hand-held immersion blender to make it super smooth. If your pudding is already smooth, skip this step.
  • Pour mixture in 6 small serving bowls.
  • Cover the top with plastic wrap so that it is touching the surface of the pudding.
  • Let it cool to room temperature.
  • Then, refrigerate overnight or for at least 6 hours. It will thicken more, as it chills.
  • Enjoy with a topping of fresh fruits and whipped cream.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition

Calories: 282kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 74mg | Potassium: 172mg | Sugar: 28g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg