Description
This homemade Vanilla Pudding from scratch is a creamy, smooth, and light dessert made with simple ingredients including egg yolks, sugars, milk, cornstarch, vanilla, and butter. It is cooked on the stovetop and chilled to set, resulting in a decadent treat perfect for any occasion.
Ingredients
Scale
Custard Base
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (can be replaced with granulated sugar)
- 1/2 teaspoon kosher salt
- 3 tablespoons cornstarch
- 1 cup whole milk (cold)
- 2 cups whole milk (warm)
Flavorings and Finishing
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 2 tablespoons butter
Instructions
- Combine egg yolks and dry ingredients: In a 3-quart saucepan off the heat, whisk together 4 large egg yolks, 1/2 cup granulated sugar, 1/2 cup packed brown sugar (or all granulated sugar if preferred), 1/2 teaspoon kosher salt, and 3 tablespoons cornstarch until well combined.
- Add cold milk and beat: Pour 1 cup of cold whole milk into the egg mixture and use a hand mixer on high speed for at least 1 minute until completely smooth.
- Heat milk with vanilla: In a microwave-safe container, add 2 cups whole milk. If using a vanilla bean, split it and scrape the seeds into the milk, then add the pod as well. Microwave for 2-3 minutes until the milk bubbles at the edges, then remove immediately and discard the pod.
- Temper the eggs with hot milk: With the hand mixer running on medium speed, slowly pour the hot milk into the egg mixture, straining if desired to remove vanilla pod bits, to gently raise the temperature of the eggs and prevent curdling.
- Beat then cook: Continue beating until the mixture is foamy, then place the pot over medium heat on the stove. Stir constantly with a whisk, especially at the edges and corners, until the pudding starts to bubble, about 2-3 minutes. Whisk vigorously for another 15-45 seconds to thicken fully.
- Whip and flavor: Remove from heat and beat again with the hand mixer to incorporate air for a light, fluffy texture. Stir in 2 tablespoons of butter and 1 tablespoon vanilla extract if you didn’t use a vanilla bean.
- Strain for smoothness (optional): For an extra smooth texture, pass the pudding through a fine sieve into another bowl.
- Cover and chill: Immediately press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2-4 hours until set. You may chill in the freezer for 30 minutes initially to speed cooling, but then transfer to the fridge.
- Serve: Before serving, remove the plastic wrap and whisk the pudding to smooth it out. Serve cold with whipped cream and optional additions like Nilla wafers or crumbled graham crackers.
Notes
- Replacing brown sugar with granulated sugar will produce a purer vanilla flavor without caramel undertones.
- Using a vanilla bean adds a richer, more aromatic taste compared to vanilla extract.
- Beating the pudding mixture thoroughly after cooking introduces air, resulting in a lighter texture.
- Pressing plastic wrap onto the surface prevents formation of an unappealing skin on the pudding.
- Freezing pudding is not recommended as it can degrade texture, causing it to become watery upon thawing.
- Save egg whites for another use like an omelette or meringue to avoid waste.
