Description
This homemade vanilla pudding recipe from scratch is a rich, creamy, and luscious dessert perfect for any occasion. Made with simple ingredients like egg yolks, sugars, whole milk, and vanilla, it delivers a classic, comforting vanilla flavor with a smooth and fluffy texture enhanced by a touch of butter. The pudding is cooked on the stovetop and chilled for a velvety finish, ready to be enjoyed with whipped cream or your favorite crunchy toppings.
Ingredients
Scale
Base Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed (or replace with granulated sugar for a pure vanilla flavor)
- 1/2 teaspoon kosher salt
- 3 tablespoons cornstarch
Milk & Vanilla
- 1 cup whole milk (cold)
- 2 cups whole milk (warm)
- 1 vanilla bean (or 1 tablespoon vanilla extract)
Finishing Touch
- 2 tablespoons butter
Instructions
- Prepare Egg Mixture: Add 4 large egg yolks to a 3-quart saucepan off the heat to use as a mixing bowl. Reserve the egg whites for another use.
- Add Dry Ingredients: Mix in 1/2 cup granulated sugar, 1/2 cup packed brown sugar (or substitute with granulated sugar), 1/2 teaspoon kosher salt, and 3 tablespoons cornstarch to the egg yolks.
- Incorporate Cold Milk: Pour 1 cup of cold whole milk into the saucepan and use a hand mixer on high speed for at least 1 minute until the mixture is completely smooth and well combined.
- Warm Vanilla Milk: In a microwave-safe container, add 2 cups whole milk. If using a vanilla bean, split it lengthwise, scrape the seeds into the milk, and add the pod as well. Microwave for 2-3 minutes until the milk starts to bubble and foam around the edges. Remove immediately and discard the vanilla pod.
- Combine Hot Milk with Egg Mixture: With the hand mixer running on medium, slowly pour the hot milk into the egg mixture, straining it if needed to remove any vanilla pod bits. Do not scrape in any milk film that forms on top.
- Beat and Heat: Continue beating the combined mixture until it becomes foamy, then place the saucepan over medium heat on the stove.
- Cook While Stirring: Using a whisk, stir the mixture constantly, especially the edges and corners, to prevent sticking. Cook for 2-3 minutes until it bubbles, then whisk vigorously for another 15-45 seconds to thicken.
- Final Beat: Remove the pudding from heat and beat it once more with the hand mixer to aerate and make it light and fluffy.
- Add Butter and Vanilla Extract: Stir in 2 tablespoons butter, and if you used vanilla extract instead of a bean, add 1 tablespoon now for enhanced flavor.
- Strain for Smoothness: For an ultra-smooth pudding, strain it through a fine sieve into a clean bowl to remove any lumps or curdled bits.
- Cover to Prevent Skin: Immediately cover the pudding surface with plastic wrap, pressing it directly onto the pudding to eliminate air and prevent a skin from forming.
- Chill: Refrigerate the pudding for at least 2-4 hours to fully set. Optionally, speed up chilling by placing it in the freezer for 30 minutes but be sure to transfer it to the fridge afterward to avoid texture damage.
- Serve: When ready to serve, remove plastic wrap, whisk pudding to smooth it out, and serve cold with whipped cream. Optional toppings include Nilla wafers or crumbled graham crackers.
Notes
- Reserving the egg whites for another recipe helps reduce waste.
- You can substitute the brown sugar with more granulated sugar for a purer vanilla flavor.
- Scraping the seeds from the vanilla bean enhances the natural vanilla flavor and adds visual appeal.
- Constant stirring while cooking prevents lumps and ensures smooth pudding consistency.
- Beating the pudding after cooking adds air for a lighter texture.
- Covering pudding directly with plastic wrap prevents an unpleasant skin layer.
- Freezing pudding ruins its texture by breaking the starch-liquid bonds; always refrigerate after chilling briefly in the freezer.
- Serve with whipped cream or crunchy sides like Nilla wafers for a delightful contrast.
