A silky, spoon-licking vanilla pudding made with whole milk, egg yolks, and a little butter is basically the hug your afternoon needed. Sweet, creamy, and quietly nostalgic.
This easy stovetop treat smells like warm vanilla and childhood dreams (the good kind). Don’t be surprised if it becomes your new go-to craving on chilly evenings or after a long Tuesday.
Honestly, you’re just gently whisking your way to something soft, sweet, and unfussy. This vanilla pudding is smooth, soothing, and slightly luxurious—all without a mixer or a ton of dishes. The kind of dessert that feels like comfort food but tastes like you planned ahead. Have it straight from the fridge with whipped cream, or be fancy and add berries. No wrong answers here.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Vanilla Pudding
Look, there are a lot of desserts out there trying too hard. This vanilla pudding doesn’t. It just quietly wins your heart.
- Ridiculously simple to make: You just whisk, heat gently, and try not to scramble the eggs (I’ll walk you through it).
- Super smooth and creamy: Like, soft-blanket-for-your-mouth level creamy.
- Versatile toppings welcome: Berries, crushed cookies, whipped cream, or a drizzle of caramel if you’re feeling chaotic.
- No fancy ingredients needed: Everything’s probably already hanging out in your pantry or fridge.
- Tastes like real vanilla: Because it uses, you know, actual vanilla. Not some questionable “vanilla-like essence.”
- Feels fancy, requires zero drama: Serve in a teacup or eat it straight from the pot. Either way, it’s elegant-ish.
Ingredient Notes
The ingredient list is refreshingly short, but each thing actually matters, so here’s a quick rundown.
- Granulated sugar: Adds just the right sweetness, and helps the pudding set with a smooth finish.
- Cornstarch: This is your thickener. Skip it, and you’ll end up with sweet vanilla soup.
- Whole milk: Adds richness, but if you need to sub with 2%, it works. Just a little less creamy.
- Salt: Don’t skip it. A tiny bit brings all the sweet and vanilla flavor to life.
- Egg yolks: These mellow the sweetness and help create that custard-like texture. Whisked late to prevent scrambling.
- Unsalted butter: For that final silkiness and just a touch of indulgence.
- Vanilla extract: Please, use real vanilla extract. You’ll taste the difference instantly.
How To Make This Vanilla Pudding
This whole thing comes together peacefully on your stovetop. No rushing, no chaos—just a steady whisk and a little patience.
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Whisk your dry ingredients and milk: In a medium saucepan, whisk together sugar, cornstarch, milk, and salt over medium heat. Stir often. You want it smooth, not lumpy (lumps = sadness).
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Start warming things up: Once you see a little bubbling around the edges (just flirty little bubbles, not a full boil), remove the pan from heat. You’re going to temper the eggs now, which sounds intense but just means “don’t make scrambled eggs.”
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Temper the egg yolks: In a separate heat-safe bowl, lightly whisk the egg yolks. Ladle in half the hot milk mixture slowly, whisking constantly so the yolks gradually warm up without cooking too fast.
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Recombine everything: Pour the egg mixture back into the rest of the milk in the pot while whisking. Return everything to medium-low heat. Keep whisking until the pudding thickens and coats your spoon. This takes a few minutes but trust the process.
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Finish with vanilla and butter: Take the pot off the heat. Stir in the butter and the vanilla extract until smooth and glossy. If you’re going for extra-smooth pudding, go ahead and strain it through a fine mesh sieve now.
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Chill and set: Pour the pudding into bowls (or one big dish if you’re lazy like me) and press plastic wrap right on the surface. This stops that weird skin from forming. Let it cool, then refrigerate until fully chilled and set.
Storage Options
This pudding plays a long game in the fridge. Once cooled and covered (don’t forget the plastic wrap touching the surface), it’ll keep happily in the fridge for up to four days. Longer than that, and the texture can get a little…questionable, especially once it starts trying to separate.
As for freezing? I mean, technically yes. But when thawed, the texture turns a bit grainy and weepy. It won’t hurt you, it just won’t be that luxurious spoonful you remember. I usually recommend keeping this one in the cold but not icy zone.
And if you’re the kind of person who microwaves cold things “just a bit”—you can gently reheat the pudding in short microwave bursts or over low heat on the stovetop. Stir it often, and don’t let it boil, or you’ll end up in scrambled egg territory again.
Variations and Substitutions
Once you’ve got the rhythm of this pudding down, it’s a blank canvas waiting for your weird (or wonderful) add-ins.
- Plant-based milk: Oat milk can work pretty well if you’re aiming for dairy-free. Just make sure it’s one with some body—not the watery kind.
- Brown sugar instead of white: This adds a caramelly twist and makes it feel a little like butterscotch pudding’s cousin.
- Infused milk: Before you start, try warming the milk with split vanilla beans or even steeped Earl Grey tea. Strain before using. Fancy.
- Chocolate swirl effect: Drizzle in a spoonful of melted chocolate during the cooling phase and give it a light stir, so it ribbons through.
- Coconut pudding vibes: Use half coconut milk and top with toasted coconut shreds. Extra good in tiny tiki glasses.
What to Serve with Vanilla Pudding
Pudding alone is solid. But if you want to zhuzh it up, here are some personal favorites (and a few happy accidents).
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A warm, buttery something: Think shortbread cookies or a crisp biscotti on the side. That contrast—the cold creaminess and the crunchy bite—just works. Bonus if you dip.
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Berries like it’s summer: A handful of fresh raspberries or sliced strawberries instantly makes vanilla pudding feel fancier than it is. Try macerating the fruit with a little sugar to make them glossy and jammy.
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Crushed cookies or graham crackers: Sprinkle them on top for texture. Or layer them parfait-style like a lazy trifle. Vanilla pudding + crushed chocolate chip cookies? Yes, please.
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Something savory-ish first: If you’re planning this for dessert, pair it after something like Greek sheet-pan chicken or anything bright and herby. Pudding makes that contrast feel extra special.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Why is my vanilla pudding lumpy?
If your pudding turned out lumpy, it’s likely because the mixture heated too quickly or the egg tempering step was rushed. Next time, keep the heat medium-low and whisk the hot milk into the egg yolks very gradually. You can also strain the finished pudding through a fine mesh sieve to smooth it out if lumps sneak in.
Can I use non-dairy milk?
Yes, non-dairy milk like oat or almond can work, though the pudding may be a touch less creamy. Go for unsweetened and unflavored varieties so the vanilla shines through. Oat milk tends to give the best results thanks to its natural richness.
How do I make it thicker?
If your pudding didn’t set up as thick as you’d like, you can increase the cornstarch slightly next time. Just don’t overdo it, or you’ll end up with a gluey texture. A balance between cornstarch and milk is key—also, make sure it cooks long enough to truly thicken before chilling.
Can I make this ahead for a party?
Absolutely. In fact, it gets better after a few hours in the fridge. Make it the day before, cover with plastic wrap (touching the pudding to avoid a skin), and chill. When ready to serve, just top with whatever extras you love—maybe some whipped cream and berries for a little drama.
Classic Vanilla Pudding
Ingredients
- 1/2 cup (100 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1/4 tsp (1.5 g) salt
- 2 cups (475 ml) whole milk 2% milk works, just a little less creamy
- 3 large egg yolks
- 2 tbsp (28 g) unsalted butter cut into pieces, at room temperature
- 2 tsp (10 ml) pure vanilla extract
Equipment
- Medium saucepan
- Whisk
- Fine mesh sieve (optional)
- Mixing bowl
Instructions
- In a medium saucepan (off heat), whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk to make a smooth mixture with no lumps.
- Place the saucepan over medium heat and cook, whisking frequently, until the mixture starts to bubble gently around the edges. Do not let it fully boil. Remove from heat.
- In a separate heat-safe bowl, lightly whisk the egg yolks. Slowly ladle about half of the hot milk mixture into the yolks, whisking constantly to prevent scrambling.
- Pour the egg mixture back into the saucepan with the remaining milk mixture. Return to medium-low heat. Cook, whisking constantly, until the pudding thickens and coats the back of a spoon, about 2-4 minutes.
- Remove pudding from the heat. Whisk in the butter and vanilla extract until fully melted and smooth. For extra-smooth pudding, strain through a fine mesh sieve into a clean bowl if desired.
- Pour pudding into individual bowls or a single serving dish. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let cool to room temperature, then refrigerate until fully chilled and set, at least 2 hours.
- Serve chilled, topped with whipped cream, berries, or crushed cookies as desired.
