Vanilla Pudding Recipe

My kids love pudding as a snack, but I never liked the store-bought versions. This vanilla pudding recipe is surprisingly easy to make and tastes much better than the store (not to mention better ingredients). It’s got a classic flavor and smooth texture. The kids will never know the difference! To get that smooth texture, make sure you don’t stop whisking!

two vanilla puddings in quarter pint glass jars with whipped cream on top.

Vanilla Pudding Recipe

This simple, from-scratch vanilla pudding is a classic comfort food that's perfect for a sweet treat any day of the week. Makes 2 large servings.

Prep Time 10

Cook Time 5

Chill Time 1

Total Time 1 15

Serving Size large servings

Ingredients

3 tablespoons cornstarch
⅛ teaspoon sea salt
⅔ cups 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 in 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 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 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 covered pudding in the refrigerator and allow at least an hour to chill before enjoying.

As much as my kids love it, I do too! Vanilla pudding is simple, comforting, and hits the spot. I like to enjoy mine out on the porch while reading a book (in the rare quiet time I have).

front shot of one vanilla pudding in quarter pint glass jar with whipped cream on top.

This recipe is easy and delicious and has become a staple in our house (along with the chocolate pudding version). My kids gobble it up, and I love that I can pronounce every ingredient!

Pudding Tips

Use a good whisk: A sturdy whisk will help you get a smooth, lump-free pudding.
Don’t walk away: This recipe requires your attention! Stay close and whisk consistently, especially when the pudding is heating up.
Control the heat: Medium heat is key. Too high, and the pudding might scorch. Too low, and it will take forever to thicken.
Chill out: Don’t rush the chilling process. A full hour in the fridge allows the pudding to set properly and develop its best texture.
Get creative with toppings: Have fun with it! The possibilities are endless: fresh fruit, chocolate shavings, and a sprinkle of cinnamon.

Key Ingredients and Tools

Although this recipe is simple, here are a few key items you will need:

pudding ingredients measured out in bowls on counter.

Cornstarch. Cornstarch is a common thickening agent in puddings and sauces. It’s usually found in the baking aisle near the flour and sugar.
Maple syrup. I like to use 100% pure maple syrup as a natural sweetener in this recipe. You can typically find it near the pancake syrup and honey. Feel free to substitute your favorite liquid sweetener if you don’t have maple syrup.
Whisk. A good whisk is essential for preventing lumps and ensuring a smooth pudding. Look for whisks with thin wires in the kitchen utensil aisle.
Plastic wrap. Pressing plastic wrap directly onto the surface of the pudding helps prevent skin from forming as it chills. You’ll find plastic wrap in the same aisle as aluminum foil and wax paper.

Having these items ready to go will make your pudding-making experience even smoother!

Serving Suggestions

This vanilla pudding is delicious on its own, but you can also serve it with fresh fruit, oven-dried strawberries, whipped cream, chocolate shavings, or a drizzle of caramel sauce.

It’s also a great dessert to pair with a light summer meal, like my southwest crispy chicken salad.

Troubleshooting and Help

Can I use a different type of milk?

Absolutely! I like whole milk for its richness, but you can experiment with other types. Skim milk will produce a lighter pudding, while almond or coconut milk can add a subtle flavor twist. Remember that the kind of milk you choose will affect the final consistency and taste.

I don’t have any maple syrup. Can I use something else?

No problem! Honey, agave nectar, or even granulated sugar will work as substitutes. Remember that the sweetness level might vary slightly, so you may need to adjust the amount to your liking.

Help! My pudding is lumpy! What did I do wrong?

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!

My pudding seems a little thin. What did I do wrong?

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.

I’m always happy to help! If you have any other questions about this recipe, please leave a comment below, and I’ll do my best to answer them.

Storing Leftovers

Since this recipe only makes 2 cups, there probably won’t be leftovers. If there are, or you are making this ahead of time, follow leftover storing best practices.

In the Fridge:

It will keep well in the refrigerator for up to 5 days.
To store it, make sure the pudding has cooled completely.
Then, transfer it to an airtight container or cover the bowl tightly with plastic wrap

Freezing:

Unfortunately, this pudding doesn’t freeze well.
The texture will change significantly upon thawing, becoming watery and separated.
I recommend enjoying this pudding fresh or within 5 days of refrigeration for the best results.

This is a great recipe to double and make ahead of time for a party.

I hope you enjoy this simple and delicious homemade vanilla pudding recipe! It’s a classic dessert that’s perfect for any occasion. With just a few basic ingredients, you can create a comforting and satisfying dessert. This pudding will become a new family favorite, whether plain or topped with your favorite goodies.

Vanilla Pudding Recipe