Vanilla Pudding
Silky, properly thickened vanilla pudding with real vanilla bean specks and that creamy mouthfeel that boxed pudding can't touch. The whole thing takes 15 minutes start to finish, and the trick is constantly whisking while it cooks — pudding scorches in seconds if you walk away.
Prep Time
16 min
Cook Time
28 min
Servings
6
Calories
532 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Milk1 ½ cup
- Vanilla1 ½ tsp
- Sugar¾ cup
- Cornstarch1 ½
- Eggs3
- Vanilla Extract1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Milk1.5 cup
- Vanilla1.5 tsp
- Sugar0.75 cup
- Cornstarch1.5
- Eggs3
- Vanilla Extract1.5 tsp
Instructions
- 1
Split 1 vanilla bean lengthwise and scrape the seeds out with the back of a knife. (Or use 2 teaspoons of vanilla bean paste, or in a pinch, 2 teaspoons of pure vanilla extract added at the end.)
- 2
In a heavy-bottomed saucepan (off heat), whisk ½ cup sugar, 3 tablespoons cornstarch, and ¼ teaspoon salt until no lumps remain. Add 3 cups whole milk gradually, whisking constantly to prevent the cornstarch from clumping.
- 3
Whisk in 4 large egg yolks one at a time, then the vanilla bean seeds. Place over medium heat. Whisk constantly — and I mean constantly — for the next 6-8 minutes.
- 4
Watch for the texture change: first it'll look like thin milk, then suddenly it thickens to coat the back of a spoon, then it boils. Once it bubbles, count 60 seconds while whisking — this fully activates the cornstarch and cooks out the raw starch taste.
- 5
Remove from heat. Stir in 3 tablespoons of cold butter, one tablespoon at a time, until melted. This is the gloss-and-richness step — don't skip it.
- 6
Strain through a fine mesh sieve into a bowl (catches any cooked egg bits). Press plastic wrap directly onto the surface to prevent a skin from forming. Chill at least 2 hours. Serve cold.
Watch how to make Vanilla Pudding
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💡 Expert Tips
- 1.Real vanilla bean (or paste) makes a noticeable difference. Vanilla extract works but gives a flatter flavor. The little black seeds are also visual proof you didn't open a Jell-O box.
- 2.Whisk constantly, no exceptions. Pudding scorches on the bottom of the pan in 10 seconds if you stop. Even when stirring to add butter at the end, don't rest the whisk.
- 3.Strain before chilling. There will always be tiny cooked egg specks or starch lumps. A 10-second strain transforms the texture from grainy to silky.
- 4.Plastic wrap directly on the surface, not above. Air contact forms a thick rubbery skin within 30 minutes. Press the wrap down so it touches the pudding.
🔬 Why It Works
Pudding is a starch-thickened custard. Cornstarch must be heated to 200°F or so to fully gelatinize, which is why we cook it past the boil for a minute. Egg yolks add richness and emulsify the fat from butter and milk into a stable cream. Whisking constantly prevents the starch from clumping (it loves to form lumps if left still) and prevents the eggs from scrambling (they curdle if heated unevenly). The final butter addition adds gloss and that satin texture — pudding without butter tastes thinner and less luxurious.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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