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30 30 Minutes or Less

Homemade Vanilla Pudding

4.64
/5
17 mins
22 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 12/02/2022Updated: 01/02/2023

This post may contain affiliate links. Please read my disclosure policy.

Pudding, text overlay reads "old fashioned homemade vanilla pudding."
Pudding, text overlay reads "homemade vanilla pudding - so good!"
Pudding, text overlay reads "homemade vanilla pudding - so good!"
Pudding, text overlay reads "the best homemade vanilla pudding."

Homemade vanilla pudding is easy to make with simple ingredients and tastes so much better than pudding mixes or pre-made pudding.

Recipe Overview

Why you’ll love it: Homemade vanilla pudding is an easy dessert that can be dressed up in a variety of ways.

How long it takes: less than 20 minutes
Equipment you’ll need: saucepan
Servings: 4

Vanilla pudding in a jar with whipped cream and a strawberry.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 What You’ll Need
  • 4 What Is Vanilla Bean Paste?
  • 5 How To Make This Recipe
  • 6 Make A Pudding Pie
  • 7 FAQs
  • 8 Make It Your Own
  • 9 Make-Ahead Ideas
  • 10 Storage Tips
  • 11 More Pudding Recipes
  • 12 More Desserts
  • 13 Get the Recipe: Homemade Vanilla Pudding Recipe

Nothing compares to the delight of homemade pudding. It’s totally different than over-processed commercial products. Homemade vanilla pudding is ultra-comforting especially when it’s warm. It reminds me of my childhood, and my mom’s cooking.

When I was young, she grew alfalfa sprouts under the kitchen sink, made her own yogurt, canned homemade applesauce every year, made jam and pickles, and froze Michigan sweet corn.

Life had a slower pace back then. I remember sitting at the kitchen table, pressing the apples through a large cone (chinois) with a wooden tool made just for that job. I loved the smells that filled the kitchen and how the bright pink applesauce oozed through the holes.

(Now I make Instant Pot applesauce which is delicious, by the way, but yeah, slower pace of life back then…)

Homemade vanilla pudding always reminds me of my mom, too. I rather think she enjoyed checking out for 10 minutes or so while she stood by the stove stirring homemade pudding. Sometimes she’ll still whip up a batch for the grandkids (and me) when the mood strikes.

Sometimes life is so hurried and we learn to expect everything to happen immediately. We get impatient quickly. If our Amazon package doesn’t arrive in a day, we’re upset. If a driver goes too slowly for our liking, we’re angry.

Let’s take a deep breath and slow down a bit. Maybe it’s time for homemade vanilla pudding. I think so.

About This Recipe

The ingredients are so simple. You probably already have everything you need in your pantry to make this pudding. It takes about 15 minutes to make.

Why make your own pudding when easy inexpensive mixes are available? This is what you get when you choose an instant vanilla pudding mix: Sugar, Modified Cornstarch, Contains Less than 2% of Sodium Phosphate, Tetrasodium Pyrophosphate, Salt, Mono- and Diglycerides, Artificial Color, Natural and Artificial Flavor, Yellow 5, Yellow 6. You have to add your own milk.

Why not simply stir together a little sugar, flour, egg, vanilla, butter, and milk to make your own? No artificial anything, just wholesome ingredients you can feel good about. It is a cooked pudding so plan on spending a little bit of time by the stove.

And the real reason you’ll want to make homemade pudding? It’s so delicious: creamy, smooth, and satisfying.

Pudding in jars.

I’ll get you started here and throw in a few extra pointers. Look for specific measurements, instructions, and nutrition information on the printable recipe card below.

What You’ll Need

  • Milk: I recommend using whole milk but 2% works okay too. Nonfat milk is too watery and doesn’t make the creamiest pudding.
  • Sugar: Plain old granulated sugar is all you need. This pudding isn’t super sweet. There’s only a half cup of sugar in the whole batch.
  • Egg: An egg adds richness and helps thicken the pudding.
  • All-Purpose Flour: Flour acts as a thickener for the pudding.
  • Salt: Just a pinch of salt enhances the flavor and keeps the pudding from tasting flat.
  • Butter: A tablespoon of butter makes the pudding taste rich. If you like, brown the butter first for an even richer flavor. Look for instructions on the recipe card.
  • Vanilla: Either pure vanilla extract or vanilla bean paste give this pudding its signature flavor.
  • Optional Garnishes: These garnishes really are totally optional because the pudding is absolutely delicious just as it is. However, here are a few suggestions: mini chocolate chips, fresh or canned fruit, canned pie filling, sliced bananas, granola, graham cracker crumbs, Oreo cookie crumbs. And don’t forget about nuts; spiced pecans, candied walnuts, roasted pepitas, or simple toasted pine nuts are delicious on pudding, too.
Ingredients needed for recipe including milk.

What Is Vanilla Bean Paste?

My mom always used pure vanilla extract but I really love vanilla bean paste because the specks of vanilla bean add so much visual appeal. Vanilla bean paste is simply vanilla beans in a sweet syrupy base. It can be substituted 1:1 for vanilla extract.

How To Make This Recipe

This vanilla pudding recipe is a lot easier than some classic pudding recipes where egg yolks are tempered before adding them to the hot mixture, and then the mixture has to be strained, etc. for an ultra-smooth consistency. This simple recipe is a little more homestyle.

So let’s get started on your pudding! You’ll need a good-sized saucepan. If the saucepan is too small, it’s difficult to stir the pudding without having it spill over the edges.

Measure out the sugar, flour, and salt into the pan. Add an egg and whisk briskly until the mixture is smooth. It will look a little grainy but don’t worry.

Egg, flour, and sugar mixed together.

Put the pan over medium heat as you slowly whisk in the milk. Continue to stir as the mixture comes to a boil. It will take about ten minutes, depending on how large your saucepan is.

Milk being whisked in.

Once the pudding comes to a gentle boil, continue to cook it for one more minute.

Remove the pan from the heat and stir in the butter and vanilla.

Butter and vanilla added to pudding.

Pour the pudding into serving bowls. The pudding will continue to thicken slightly as it cools. If you refrigerate it overnight, it will set up even more.

If you don’t like a “skin” on top of your pudding, press plastic wrap directly on top of the pudding while it cools. I personally like the skin but some folks don’t.

Isn’t that so easy? There’s nothing complicated about homemade vanilla pudding!

Pudding on a spoon.

Make A Pudding Pie

Banana Pudding Pie: Bake a pie shell as directed and cool completely. Slice 2 bananas and arrange them in pie shell. Pour warm (not hot) pudding over bananas. Cover with plastic wrap. Refrigerate until set (3 hours) or overnight. Top with whipped cream and garnish with additional bananas.

Coconut Pudding Pie: Bake a pie shell as directed and cool completely. Stir 1 cup sweetened shredded coconut into the pudding; pour into pie shell. Cover with plastic wrap; refrigerate until set (3 hours) or overnight. Garnish with whipped cream and toasted coconut, if desired.

Chocolate Pudding Pie: You’ll love this chocolate pudding pie recipe with homemade chocolate pudding.

FAQs

What goes well with vanilla pudding?

While vanilla pudding makes a delicious dessert without any additions, it’s easy to fancy it up with garnishes or toppings. Try fresh fruit, such as sliced bananas, peaches, or strawberries. Top the pudding with a little crunch such as granola, crushed graham crackers, Oreo cookies or candied nuts (try spiced pecans). Keep it simple with a dollop of whipped cream, canned pie filling, or chocolate chips. A sprinkle of toasted coconut is amazing, too.

What is the difference between French vanilla pudding and regular vanilla pudding?

The term “French vanilla” is more often used for ice cream. Classic French vanilla ice cream may have a richer custard base made with more eggs than regular vanilla ice cream. The vanilla flavoring is the same though.

Make It Your Own

  • Brown butter variation: Take a few minutes to brown the butter before adding it to the pudding. The result is a rich, nutty flavor that will make you want to lick the bowl clean.
  • This recipe is made without cornstarch. It’s thickened with flour instead. If you prefer a pudding made with cornstarch, substitute 2 tablespoons cornstarch for the flour.
Overhead view of vanilla pudding in a jar.

Make-Ahead Ideas

Homemade vanilla pudding is a great dessert to make ahead. It keeps well in the refrigerator and you can fancy it up right before serving.

Storage Tips

Cover the pudding and refrigerate it for up to five days. I’ve read that you can also freeze homemade pudding but I haven’t tested that yet.

More Pudding Recipes

  • Homemade Chocolate Pudding (another one of my mom’s recipes)
  • Lemon Pudding Recipe – super easy!
  • Easy Pumpkin Pudding (only 4 ingredients!)
  • Instant Pot Rice Pudding
  • Chia Seed Pudding, Chocolate Chia Pudding, or Chai Chia Pudding
  • Slow Cooker Crème Brûlée
  • Banana and Chocolate Pudding Dessert Bites (kind of fancy looking but so easy!)
  • Blueberry Bread Pudding Recipe

More Desserts

Best Chocolate Cake Recipe

Apple Crisp with Ginger – Easy & Delicious!

The Best Banana Cake – seriously!

Chocolate Tart Recipe – NO BAKE – 4 Ingredients!

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Homemade vanilla pudding in a jar.
Recipe

Get the Recipe: Homemade Vanilla Pudding Recipe

4.64 from 11 votes
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
4 servings
Print Rate Recipe
Prevent your screen from going dark
Homemade vanilla pudding is easy to make with simple ingredients and tastes so much better than pudding mixes or pre-made pudding.

Ingredients

  • ½ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • pinch of salt
  • 1 large egg
  • 2 cups milk (I recommend whole milk or 2%)
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract or vanilla bean paste

Instructions

  • In medium sized saucepan, whisk together sugar, flour, salt, and egg until blended and smooth.
  • Place on medium heat and add milk slowly, whisking constantly. Continue to heat and whisk until it begins to boil and thicken, about 10 minutes. Cook and stir 1 additional minute. Remove from heat; stir in butter and vanilla.
  • Serve warm or cold. If refrigerating, place a piece of plastic wrap on the surface of the pudding to prevent a skin from forming. Pudding will thicken more if chilled overnight.

Notes

  • Cook time will vary depending on the size of pan and cooking temperature.
  • Optional garnishes: mini chocolate chips, fresh or canned fruit, pie filling, granola, graham cracker crumbs, Oreo cookie crumbs.
  • Pudding should be covered and refrigerated. It will keep for up to 5 days.
  • Brown butter variation: In a saucepan or frying pan, melt butter over medium heat, simmer until browned, about two minutes. Remove from heat and pour into a bowl. Stir into cooked pudding with vanilla.
  • Recipe updated 5/19/2022.

Nutrition Information

Serving: 0.5cup, Calories: 219kcal, Carbohydrates: 35g, Protein: 6g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 72mg, Potassium: 189mg, Fiber: 1g, Sugar: 31g, Vitamin A: 267IU, Vitamin C: 1mg, Calcium: 150mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. denise says

    December 5, 2022 at 11:22 pm

    looks delicious!

    Reply
    • Rachel Gurk says

      December 12, 2022 at 8:07 am

      Thanks Denise!

      Reply
  2. Jim Smith says

    February 24, 2020 at 5:57 pm

    Rachel, absolutely delicious!! Browning the butter is the secret!

    Reply
    • Rachel Gurk says

      February 24, 2020 at 8:51 pm

      So glad to hear you liked this recipe! Thanks for taking the time to come back and leave a comment!

      Reply
  3. Kari says

    January 14, 2020 at 1:55 pm

    Hi Rachel! Greetings from Canada! Thanks so much for this recipe! I just made it and it is fantastic! I had trouble getting into the bowls for my family because I wanted to keep eating it all myself, ha ha!! The brown butter lends amazing flavour to this pudding, and I thank you for sharing this recipe, my forever-favourite pudding recipe!!

    Reply
    • Rachel Gurk says

      January 16, 2020 at 10:30 am

      Oh I’m so glad that you enjoyed it! Thanks for taking the time to come back and leave a comment!

      Reply
  4. Joan Smith says

    February 18, 2018 at 4:13 pm

    For butterscotch pudding just substitute brown sugar for white sugar.

    Reply
  5. Liz says

    April 20, 2017 at 9:48 am

    Is there any way to make this gluten free? Could cornstarch be subbed for flour?

    Reply
    • Rachel Gurk says

      April 20, 2017 at 5:15 pm

      I think it may work, but I haven’t personally tested it that way yet. If you try it, please report back – I’d love to hear how it turns out!

      Reply
  6. Henry says

    April 13, 2017 at 6:36 am

    Love this recipe. It tastes more delicious and tasty.

    Reply
  7. Megan @ MegUnprocessed says

    April 11, 2017 at 8:54 pm

    Looks fantastic!

    Reply
  8. Nicole Leggio ~ Cooking for Keeps says

    April 11, 2017 at 11:36 am

    I have been lusting over this since I saw it on Instagram the other day! It sounds SO good and looks SO creamy!

    Reply
    • Rachel Gurk says

      April 12, 2017 at 4:55 pm

      I hope you try it and love it!

      Reply
  9. Jordan says

    April 11, 2017 at 8:29 am

    This seriously looks so good! 

    Reply
    • Rachel Gurk says

      April 11, 2017 at 9:34 am

      Thank you, Jordan!

      Reply
  10. Sues says

    April 10, 2017 at 11:17 pm

    Oooh yum! I never even thought to make pudding with brown butter, but this looks delicious!

    Reply
  11. Cindy V. says

    April 10, 2017 at 8:42 pm

    I would love to try a butterscotch flavor to this. Would you add some butterscotch chips or is there another way to get that flavoring added without messing up the texture?

    Reply
    • Rachel Gurk says

      April 11, 2017 at 9:36 am

      I haven’t tested it that way, but I would suggest using butterscotch extract instead of vanilla extract. You can find it on Amazon.

      Reply
  12. Patty K-P says

    April 10, 2017 at 12:48 pm

    Wow! Vanilla AND brown butter…I’m in HEAVEN! What I would give for a slower pace nowadays.

    Reply
    • Rachel Gurk says

      April 10, 2017 at 3:26 pm

      Thanks Patty!

      Reply
  13. Ashley says

    April 10, 2017 at 11:19 am

    Hi Rachel!

    I’m anxious to try this. I’m curious if you have any suggestions on how this could be adapted to use almond milk or another milk substitute?

    Reply
    • Rachel Gurk says

      April 10, 2017 at 3:25 pm

      I have not tested this with milk substitutes, so I can’t speak to that. If you try it, be sure to come back and let us know!

      Reply

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