Homemade Vanilla Pudding Recipe

Homemade Vanilla Pudding is a simple, old-fashioned dessert made from scratch with real creaminess, egg yolks, and vanilla. Enjoy it warm right after cooking or chilled for a smooth, classic treat.

If you enjoy homemade pudding and custard-style desserts, this easy vanilla pudding recipe is a wonderful place to start. It is rich, comforting, and far more flavorful than pudding made from a box.

Why you’ll love this recipe:

• It tastes better from scratch: Boxed pudding may be convenient, but homemade vanilla pudding has a fresher flavor, a silkier texture, and a richer finish. Once you learn how easy it is to make pudding from scratch, it is hard to go back.
• Real vanilla flavor: A vanilla bean gives this pudding its beautiful specks of vanilla and a deep, natural flavor. You can taste the difference in every spoonful.
• Versatile dessert base: This old-fashioned vanilla pudding is delicious on its own, but it can also be used in banana cream pie, banana pudding with vanilla wafers, poke cake, or layered desserts.
• Enjoy it warm or cold: Serve it warm straight from the pan for a cozy dessert, or chill it until thick and creamy for a refreshing treat.

Ingredients needed:

The exact amounts are listed in the recipe card below, but these are the main ingredients you will need to make homemade vanilla pudding from scratch.

• Half and half: This gives the pudding a creamy texture without making it overly heavy. You may also use a combination of whole milk and heavy cream.
• Granulated sugar: Sweetens the pudding. The full amount makes a sweet pudding, but it can be reduced slightly if you prefer a less sweet dessert.
• Cornstarch: This thickens the pudding and helps create a smooth, spoonable consistency.
• Egg yolks: Egg yolks add richness, color, and body. Save the egg whites for another recipe if you do not want to waste them.
• Butter and salt: Butter adds a silky finish, while salt balances the sweetness. If you use salted butter, the added salt can be omitted.
• Vanilla bean: A real vanilla bean gives the best flavor. Pure vanilla extract can be used as a substitute, but the bean is highly recommended.

How to make vanilla pudding from scratch:

This homemade vanilla pudding recipe comes together on the stovetop in just a few basic steps. The key is to heat the dairy slowly, temper the egg yolks carefully, and stir the pudding until it thickens.

Step 1: Scald Cream

1. Combine the dry ingredients: Add the sugar and cornstarch to a medium saucepan and whisk them together so the cornstarch is evenly distributed.
2. Add the dairy: Slowly whisk in the half and half until the mixture is smooth.
3. Add the vanilla bean: Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan.
4. Heat the mixture: Cook over medium heat, stirring often, until the mixture becomes hot, lightly thickened, and bubbly.

Step 2: Temper Egg

Tempering the egg yolks is an important step when making homemade pudding. If cold egg yolks are added directly to the hot cream mixture, they can scramble. To prevent this, slowly whisk a small amount of the hot liquid into the beaten egg yolks. Continue adding the hot mixture gradually until the egg yolks are warm, smooth, and ready to be added back to the pan.

Step 3: Cook Pudding

After the egg yolks have been tempered, whisk them back into the hot cream mixture in the saucepan. Continue cooking over gentle heat, stirring constantly, until the pudding thickens. Once it reaches a smooth, creamy consistency, remove it from the heat and stir in the butter and salt if using. The pudding can be served right away while warm or covered and chilled.

Recipe tips for best results:

• Half and half substitute: If you do not have half and half, use 3 parts whole milk and 1 part heavy cream.
• Vanilla bean substitute: If needed, replace the vanilla bean with 1 tablespoon of pure vanilla extract. For the best flavor and appearance, use a real vanilla bean.
• Storage: Store homemade vanilla pudding in an airtight container in the refrigerator and enjoy it within 3 to 5 days.
• Preventing pudding skin: Press plastic wrap directly onto the surface of the pudding before refrigerating.
• Reheating: Homemade pudding is best eaten warm when freshly made or chilled after storage. Do not plan to reheat it after refrigeration.

Is pudding best hot or cold?

Vanilla pudding is delicious both warm and cold, so the best way to serve it depends on your preference. Warm pudding has a soft, comforting texture and makes a cozy dessert after dinner. Chilled pudding becomes thicker and creamier, making it perfect for make-ahead desserts, lunchbox treats, and layered recipes.

If you want to enjoy this pudding warm, serve it soon after it finishes cooking. If you prefer cold pudding, transfer it to a container, cover it properly, and refrigerate it until fully chilled.

How to avoid getting a skin on pudding:

A skin forms on pudding when the surface is exposed to air as it cools. The easiest way to prevent this is to place plastic wrap directly on top of the pudding while it is still warm. The wrap should touch the entire surface so air cannot dry it out.

Another option is to cover the pudding with whipped cream before chilling or serving. This works especially well if you are making individual dessert cups or a layered pudding dessert.

Pudding vs. Custard:

Pudding and custard are similar because both are usually sweet, creamy, and often made with eggs. However, they are not exactly the same. The main difference is how they are thickened and how they feel when eaten.

• Pudding uses starch: This homemade vanilla pudding is thickened with cornstarch, which gives it a smooth and creamy texture.
• Custard relies more on eggs: In custard, the eggs or egg yolks usually provide most of the thickening.
• The texture is different: Pudding is creamy and spoonable, while custard is often thicker and firmer.
• The flavor depends on preference: If you enjoy soft, creamy desserts, homemade pudding is a classic choice.

This recipe was originally published in October 2018 and has been updated with helpful information, ingredient photos, process photos, and recipe tips. The recipe itself has not changed.