Homemade Vanilla Pudding
Smooth, creamy stovetop vanilla pudding thickened with cornstarch and egg yolks. Far better than the boxed kind, and quick.
- Servings
- 4
- Prep
- 5 min
- Cook
- 12 min
- Total
- 2 hr 17 min
Ingredients
Equipment
- Medium saucepan
- Whisk
Instructions
Whisk the sugar, cornstarch and salt in the saucepan, then whisk in the milk and yolks until smooth.
Cook over medium heat, whisking constantly and reaching into the corners, until the mixture thickens and a few big bubbles pop at the surface, 8–10 minutes. Keep whisking for 1 minute more.
Take the pan off the heat and whisk in the butter and vanilla until smooth. For extra-silky pudding, press it through a sieve.
Pour into dishes, press plastic wrap onto the surface to stop a skin forming and chill until set, at least 2 hours.
Notes
- Save the egg whites for meringues or an omelet.
- Keeps 4 days in the fridge.
My notes
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Nutrition estimate
- Calories
- 325
- Protein
- 10 g
- Carbs
- 38 g
- Fat
- 14 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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