Vanilla Pudding

This vanilla pudding recipe is a quick and creamy homemade dessert with just a handful of ingredients

plated Vanilla Pudding with whipped cream

Flavor: This recipe is creamy and sweet with a light vanilla flavor.
Skill level: So simple! Just mix, whisk, and cook.
Flavor booster: Cut a slit along a pod of vanilla and scrape the seeds to add extra vanilla flavor.
Prep ahead: Make the pudding ahead of time! It chills nicely in the fridge and it tastes even better after a few hours.
Serving suggestions: Top with whipped cream, fresh berries, or a sprinkle of cinnamon or chocolate shavings. It’s also amazing as a topper, sauce, or cake layer filling.

milk , sugar , cornstarch , vanilla , butter and salt with labels to make Vanilla Pudding

Ingredient Tips

Milk: I use whole milk but any type (including non-dairy) should work just fine.
Cornstarch: Cornstarch thickens the pudding.
Sugar: Use granulated sugar.
Vanilla: Vanilla beans or vanilla bean paste can be used instead of vanilla extract. If using beans, slice them open and scrape out the seeds.

Variations: Keep this foundation recipe on hand and change the flavor by adding other extracts like banana, lemon, orange, coconut, or maple.

adding cornstarch with sugar to make Vanilla Pudding

adding milk, vanilla and butter to sugar and cornstarch mixture

Vanilla Pudding in glasses and on a spoon

Storing Homemade Pudding

Keep leftover vanilla pudding in the refrigerator for up to 3 days covered with a piece of plastic wrap on the surface of the pudding to keep a skin from forming on the top.

More Easy Desserts

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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This creamy homemade vanilla pudding is made with cornstarch, milk, and sugar, then finished with butter and vanilla for a rich flavor.

Prep Time 5 minutes

Cook Time 11 minutes

Total Time 16 minutes

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In a medium saucepan, combine cornstarch, sugar, and salt. Gradually whisk in the milk.
Turn the heat on to medium and continually whisk the mixture until it comes to a boil and thickens, about 10 minutes. Let it boil for 1 minute while whisking.
Remove from the heat and stir in butter and vanilla.

Store leftovers in an airtight container in the fridge for up to 3 days. For best results, place plastic wrap directly on the surface before sealing with the container lid to prevent skin from forming.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Snack

Cuisine American

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