Vanilla Pudding
This basic vanilla pudding recipe is made with a generous amount of vanilla extract or paste. Jazz it up with a garnish of toasted coconut.
This homemade vanilla pudding is rich, silky, and packed with real vanilla flavor—perfect for a simple dessert any day of the week. Whether you top it with toasted coconut, drizzle it with caramel or chocolate, or enjoy it plain, it’s always a treat.
Made with egg yolks, milk, cream, and either vanilla extract or paste, the pudding has a luscious texture and classic flavor that store-bought versions just can’t match. Serve it chilled in small bowls or dessert glasses with your favorite garnishes.
What You’ll Like About This Dessert
Classic comfort. Smooth, creamy vanilla pudding made from scratch with simple ingredients.
Versatile and elegant. Dress it up with coconut, chocolate sauce, or berries for an easy dessert.
No packaged mixes. Made with milk, cream, and real vanilla—no instant pudding required.
Great make-ahead option. Chill in individual cups for an easy grab-and-serve treat.
Ingredient Notes
- Granulated sugar: Sweetens the pudding and helps with texture.
- Cornstarch: Thickens the pudding and gives it a silky consistency.
- Milk & heavy cream: A blend of both gives richness without being overly heavy.
- Egg yolks: Add body and creaminess while helping to thicken.
- Vanilla extract or paste: Use a full tablespoon for bold flavor—vanilla bean paste adds specks.
- Butter: Adds shine and richness to the finished pudding.
- Toasted coconut (optional): Adds flavor and crunch—see tip below.
Steps to Make Vanilla Pudding
- Whisk sugar, cornstarch, and salt in a saucepan; stir in milk.
- Heat over medium-low until almost simmering, stirring often.
- Whisk egg yolks with heavy cream, then temper with some hot milk.
- Stir the egg mixture into the saucepan and cook, whisking, until thick and bubbling.
- Cook for 1 more minute, then remove from heat and stir in butter and vanilla.
- Let cool slightly, then transfer to a bowl and cover with plastic wrap pressed to the surface.
- Chill thoroughly and serve topped with toasted coconut, if desired.
Tips for Creamy Homemade Pudding
- Whisk constantly when cooking to prevent scorching or lumping.
- Tempering the eggs prevents curdling—don’t skip this step.
- Use vanilla bean paste for an elevated look and flavor.
- Press plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Recipe Variations
- Toasted coconut topping. Toast unsweetened coconut flakes in a dry skillet until golden, then cool and sprinkle before serving.
- Caramel swirl. Drizzle caramel sauce over the chilled pudding for extra indulgence.
- Chocolate-vanilla combo. Layer with chocolate pudding or mousse in parfait glasses.
- Fresh fruit topping. Add sliced strawberries, bananas, or a spoonful of berry compote.
- Frozen version. Freeze the pudding in molds for a rich pudding pop treat.
Serving Suggestions
- Serve in dessert cups topped with toasted coconut.
- Add a dollop of whipped cream for an extra-rich presentation.
- Pair with shortbread cookies or vanilla wafers.
- Layer into trifles or parfaits with berries and cake cubes.
How to Store and Reheat
Refrigerate: Store covered with plastic wrap (pressed to the surface) in the refrigerator for up to 4 days.
Freeze? Not recommended for creamy texture, but you can freeze for pudding pops.
To serve: Stir well after chilling to restore smoothness. Garnish just before serving.
Vanilla Pudding
Ingredients
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- pinch salt
- 2 1/4 cups milk
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 tablespoon vanilla extract, or vanilla bean paste
- 1 tablespoon butter
- 1/2 cup toasted flaked or shaved coconut*
Instructions
- In a medium saucepan, stir together the sugar, cornstarch, and salt until well blended. Whisk in the milk.
- Place the pan over medium-low heat and heat until almost simmering, stirring frequently.
- In a large cup or bowl, whisk the egg yolks with heavy cream. Whisk about 1 cup of the hot milk mixture into the eggs and then pour the egg mixture into the saucepan; whisk to blend. Cook until the mixture begins to bubble, whisking constantly. Continue cooking for 1 minute, whisking constantly.
- Remove the pudding from heat and add the vanilla extract or paste and butter. Stir to blend thoroughly. Pour into a bowl and let the mixture cool for about 20 minutes, stirring frequently.
- Press a piece of plastic wrap over the surface of the pudding to keep air from forming a skin. Refrigerate to chill thoroughly.
- Top with toasted coconut just before serving.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
