Skip the instant pudding mix and pre-packaged pudding cups and make homemade vanilla pudding from scratch instead. It’s super easy, takes just a few simple, inexpensive ingredients and the flavor and creaminess are absolutely delicious! You’ll have a hard time not eating it all in one go!
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This homemade vanilla pudding was a staple in our home growing up! Mom always made it with the optional graham cracker crumb topping and it was one of my favorite desserts as a kid…and still is, actually.
Yes, making this pudding recipe takes a bit more effort than using a box of instant pudding, but the flavor and creaminess are so much better and I think are totally worth it!
Why You’ll Love This Recipe
- Super easy. You only need six simple ingredients and about 15 minutes of hands-on time.
- Inexpensive. Costs way less than store-bought instant pudding mix or pudding cups.
- Healthier than store-bought. No artificial flavors or preservatives, just real ingredients!
- Versatile. Serve it plain, top with fresh fruit or graham cracker crumbs, layer it in parfaits, or use it in recipes that call for instant pudding.
- Creamy & delicious. Delightfully creamy with just the right amount of sweetness.
Homemade Vanilla Pudding Ingredients
PUDDING:
- Whole Milk. Other milk can be used, but whole milk will give you the creamiest result.
- Sugar. Just regular granulated sugar is all you need to add a little bit of sweetness!
- Cornstarch. Helps to thicken the pudding while keeping the texture smooth.
- Salt. Makes the flavors pop!
- Egg. Helps to thicken the pudding as well as make it rich and creamy.
- Vanilla Extract. Gives you that delightful vanilla flavor! The better the quality of the vanilla extract, the better the flavor will be.
GRAHAM CRACKER CRUMB TOPPING (optional):
- Graham Cracker Crumbs. I like to use plain honey grahams.
- Butter. Helps to bind the graham cracker crumbs and the sugar together. Either salted or unsalted butter can be used.
- Sugar. Adds just a hint of extra sweetness and also helps to give it a slightly crunchier texture.
How to Make Vanilla Pudding From Scratch
Step 1: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Step 2: Slowly pour in the milk while whisking vigorously to ensure everything is well combined. Turn the heat to medium-high.
Step 3: In a small bowl, beat the egg. Slowly pour it into the milk mixture while whisking constantly. (This helps prevent scrambled egg pieces in the pudding.)
Step 4: Bring the mixture to a gentle simmer, stirring often, especially around the edges and bottom to prevent sticking.
Step 5: Once it reaches a simmer, continue cooking for 2 minutes, stirring constantly.
Step 6: Remove from heat and stir in the vanilla extract. If needed, strain through a fine-mesh sieve to remove any lumps.
Step 7: Pour the pudding into a bowl or storage container. Press plastic wrap directly onto the surface to prevent a skin from forming.
Step 8: Refrigerate for at least 4 hours or overnight until fully chilled.
Step 9: Serve as is or top with whipped cream, fresh fruit, or graham cracker crumbs.
To Make Graham Crackers
Mix all the ingredients until combined. Let set a bit before using.
Helpful Tips
- Plastic wrap alternative. If you prefer to avoid plastic touching your pudding, lightly rub a stick of butter over the surface instead. One light swipe is enough to prevent a skin from forming.
- Milk. Whole milk is best for the creamiest texture, but you can use 2% as well. Just know that it won’t be as rich.
- Use in other recipes. Homemade vanilla pudding can be used in any other recipe that calls for prepared instant pudding. I love making homemade eclair caking using this pudding instead of boxed instant pudding. It’s so much tastier!
More Recipes You Will Love
- Super Easy Chocolate Cobbler
- Super Easy Rhubarb Pudding Cake
- Easy Monster Cookie Bars (no flour!)
- Crazy Chocolate Cake (no eggs, no milk, no butter!)
Homemade Vanilla Pudding (with Graham Cracker Crumbs)
Ingredients
Pudding:
- 2 ⅔ cups whole milk
- ⅓ cup sugar
- 3 ½ tbsp. cornstarch
- pinch of salt
- 1 egg
- 1 tsp. vanilla
Graham Cracker Crumb Topping (optional):
- 1/3 cup graham cracker crumbs about 4 graham cracker squares
- 1 tbsp. butter melted
- 2 tsp. sugar
Instructions
- In a medium saucepan, mix together the sugar, cornstarch and salt.
- While whisking, slowly add the milk; thoroughly combine.
- Beat the egg, then slowly add to the milk while whisking the milk vigorously. (If you don't thoroughly mix in the egg you will end up with little chunks of cooked egg in the pudding.)
- Turn burner to medium/medium-high. Bring to a simmer, stirring/whisking regularly, paying special attention to the bottom edges and sides of the saucepan where the mixture could stick.
- Once simmering, cook for 2 minutes, stirring constantly- make sure to not let the pudding stick to the bottom of the pan.
- Remove from heat and stir in the vanilla. If needed, strain the pudding through a fine mesh strainer to remove any lumps.
- Spoon or pour the pudding into a storage container. Cover the pudding with plastic wrap, making sure to press it directly onto the pudding surface. (This prevents a skin from forming.)
- Refrigerate until completely chilled, at least 4 hours or overnight. Enjoy as is, or garnish with whipped topping, fresh fruit or graham cracker crumbs.
To Make Topping
- Mix all the ingredients until combined. Let set a bit before using.
Notes
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