This is one of those classic recipes that you master and then you make forever. Smooth, thick, full of real vanilla flavor, and just the right amount of sweet. I’ve made it more times than I can count: sometimes for my kids, sometimes just for me. If you’ve got ten minutes and a whisk, you’re all set.
This is easy to make, but it does need your full attention for a few minutes. You’ll need to whisk constantly. Don’t step away, even for a second. Use a good saucepan, medium heat, and take it off as soon as it thickens. And don’t skip the plastic wrap on top while it chills
Table of Contents
Ingredients and Tools You’ll Need
The cornstarch will help thicken your pudding. Make sure you have a good whisk. You are going to need it to get rid of lumps and get a smooth pudding.
This will make 2 large servings, but it’s so easy to make a big batch. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- Large mixing bowl
- Medium saucepan
- Whisk
- Plastic Wrap
Ingredients
- 3 tablespoons cornstarch
- ⅛ teaspoon sea salt
- ⅔ cups real maple syrup (you can use honey or agave instead of maple syrup, but the flavor and sweetness will change slightly.)
- 2 cups milk
- 2 egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
How to Make Vanilla Pudding
Don’t walk away! This recipe requires your attention! Stay close and whisk consistently, especially when the pudding is heating up.
Step One: Mix The Dry Ingredients
Grab a small bowl and mix your cornstarch and salt together. Make sure there aren’t any lumps. Set that aside.
Step Two: Whisk The Wet ingredients.
In a bigger bowl, whisk together your milk, maple syrup, and egg yolks. Really get in there and make sure those egg yolks are completely broken up, no yellow streaks.
Step Three: Combine Everything
Here’s the important part: SLOWLY add your cornstarch mixture to the milk mixture. I mean it – go slow and keep whisking the whole time. You want it smooth as silk.
Step Four: Cook
Pour everything into a medium saucepan and put it over medium heat. Now you’re gonna stand there and whisk it the ENTIRE time. Don’t walk away, don’t check your phone. Just whisk. After about 4-5 minutes, it’ll start getting thick like actual pudding. When it coats your whisk, you’re done. Take it off the heat.
Step Five: Add Butter & Vanilla
Stir in your butter and vanilla until it’s all mixed in.
Step Six: Cover And Wait
Pour it into whatever bowl you’re using. Here’s the trick nobody tells you: press plastic wrap directly onto the surface of the pudding before you put it in the fridge. Trust me on this – it stops that weird skin from forming on top. Let it chill for at least an hour, then dig in.
Storing & Serving
Since this recipe only makes 2 cups, there probably won’t be leftovers. But if there are, or you are making this ahead of time, keep it covered in the fridge for up to 5 days. This doesn’t freeze well.
Questions and Troubleshooting
You can, but whole milk will give you the richest pudding. Skim milk will make it lighter.
You can use pure honey or agave nectar. Whatever you choose will affect how sweet your pudding is.
Lumps usually happen when the cornstarch isn’t fully dissolved or the pudding isn’t whisked consistently enough. Try whisking the cornstarch with some milk before adding it to the rest of the mixture. And remember, constant whisking while cooking is key!
A few things could cause thin pudding. First, make sure you’re using enough cornstarch. Double-check your measurement to make sure you didn’t accidentally use too little. Second, the pudding needs to reach a simmering point to thicken properly. Make sure you’re heating it over medium heat and whisking constantly. If your pudding is still too thin after cooking and chilling, you can try reheating it gently with an extra teaspoon of cornstarch mixed with a tablespoon of cold milk.
More Snacks Kids Love
Your kids (and you) will love these homemade snacks.
- Of course, I made a chocolate pudding version.
- And what kid (or adult) doesn’t love a homemade chocolate chip cookie!
- These oatmeal caramelita bars are a little different with layers of oats, caramel, and chocolate.
- Live a little and make deep-fried Oreos like you used to get at the state fair.
Printable Recipe
Vanilla Pudding Recipe
Equipment
- Large mixing bowl
- Medium saucepan
- Whisk
- Plastic Wrap
Ingredients
- 3 tablespoons cornstarch
- ⅛ teaspoon sea salt
- ⅔ cups real maple syrup
- 2 cups milk
- 2 egg yolks
- 2 tablespoons butter unsalted
- 2 teaspoons vanilla extract
Instructions
- Mix dry ingredients. Add cornstarch and sea salt to a small mixing bowl. Mix the two ingredients until there are no lumps. Set aside.
- Mix wet ingredients. Add the milk, maple syrup, and egg yolks to a medium-sized mixing bowl. Whisk the mixture until all ingredients are fully incorporated and the egg yolks are completely broken up.
- Combine. Slowly add the dry mixture to the milk mixture. Whisk as you combine the two mixtures until it has a smooth consistency and all ingredients fully dissolve.
- Heat mixture. Pour the mixture into a medium-sized saucepan and set it over medium heat. Continue to whisk the mixture as it heats up to keep it from overcooking and burning. After 4-5 minutes, the mixture will begin to thicken. Once thickened, remove from the heat.
- Add butter and vanilla. Add butter and vanilla to the thickened pudding and whisk once more until everything is blended and your pudding has a nice, smooth, thick consistency.
- Cover pudding. Pour the pudding into a bowl or container. Place a sheet of plastic wrap over the pudding, directly touching the surface of the pudding, and secure it around the sides of the bowl. This will help prevent any skin from forming as it cools.
- Chill. Place the covered pudding in the refrigerator for at least one hour to chill before enjoying.
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Notes
Nutrition
Love,
I am definitely trying this! I miss American pudding, but I can’t find cornstarch easily in my country. Can I substitute with potato starch instead?
yes, it’s an equal substitute BUT it will firm up faster. so don’t walk away and reduce the cooking time 🙂