Posted Jul 05, 2024 I can honestly say that this vanilla pudding recipe is the best I’ve ever tasted. Made real ingredients and a rich vanilla flavor (from extract and beans), it’s rich and creamy and so much better than boxed or packaged pudding. Plus, it’s easy to make a handful of simple ingredients, so there’s really no good reason not to say goodbye to your “snack packs” forever and only make homemade vanilla pudding! Serve it with homemade whipped cream and fresh berries for a delicious homemade dessert!
Ingredients & Substitutions
Whole milk/heavy cream. this vanilla pudding recipe calls for 2 cups of liquid dairy. Higher fat content yields a richer pudding, so while you can use different ratios, I do not recommend using “low-fat” ingredients. Use 2 cups of dairy and it can be a mixture of whole milk, heavy cream, and/or half and half. I have included the ratios of whole milk and heavy cream that I tested and are the best. Cornstarch. Tapioca flour/starch is a good substitute for cornstarch. Vanilla bean seeds. using the seeds from a vanilla bean takes this recipe from great to wow. If you don’t have beans, you can increase the vanilla extract to 2 teaspoons. Salted Butter. Unsalted butter works well.
How to Make Vanilla Pudding
Let’s walk through this vanilla pudding recipe together, and remember to watch the video! Begin by whisking the egg yolks together in small bowl or glass measuring cup. Then, in a medium saucepan, warm the milk, cream sugar, vanilla bean seeds, salt, and cornstarch over medium-low heat, whisking often until it just begins to shimmer and steam. Once it reaches this point, slowly pour about ½ cup of the mixture into the egg yolks, whisking as you pour. Return the egg/milk mixture to the pot and cook until thickened, 2-3 minutes, whisking constantly. Then, turn off the heat and add the butter and vanilla extract and whisk until the butter is melted and the mixture is smooth. Transfer the vanilla pudding to a glass jar, a glass bowl with a lid, or individual ramekins and chill for at least 8 hours (preferably overnight).
Serve
Serve the vanilla pudding chilled with homemade whipped cream, berries, etc. Or, use it in your favorite recipes that call for vanilla pudding like Oreo Dirt Cake, Eclairs, Eclair cake, or as a filling for crepes.
Store/Freeze
Store pudding in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Let it thaw overnight in the refrigerator and serve cold. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
