Easy Homemade Classic Vanilla Pudding Recipe

A good homemade vanilla pudding recipe is a simple joy that can be eaten as is, or turned into pies, parfaits, and more! Read on for this classic vanilla pudding recipe that is easy to make, and come out perfect every time!

Easy Homemade Classic Vanilla Pudding Recipe

Skip the pudding box mix and try making it at home! This classic version uses egg yolks to thicken the milk into a smooth and creamy sweet pudding.

Made with 7 simple ingredients, you’ll be amazed at how easy homemade pudding is to make.

Tempering eggs

One important step when making pudding at home is to temper the egg yolks, which basically means to add a small amount of the hot milk into your egg yolks before adding the egg yolks into the pudding.

This step is important because if you simply add the egg yolks directly into the pudding mixture, you’ll be left with scrambled eggs instead of luscious, creamy pudding.

What you need for homemade vanilla pudding

• ¾ cup white sugar

• 3 tbsp cornstarch

• 3 cups whole milk (or half and half)

• 4 Organic Omega-3 egg yolks

• 1 tbsp unsalted butter

• 1 tsp vanilla extract

• ¼ tsp sea salt

How to make make it

1. Start by combining the sugar and cornstarch in a medium size saucepan. Add the milk, whisk and place on the stove over medium heat. Whisk often as you cook the milk, bringing it to a gentle boil to thicken. Remove from the heat once you see the milk thickening.
   
   
   

2. Remove 1 cup of milk to use for tempering your egg yolks. Add the egg yolks into a small bowl and mix them together. Very slowly, pour the milk into the egg yolks while whisking.
   
   
   
   

3. Next, slowly whisk the tempered eggs back into the saucepan with the hot milk. Whisk constantly.
   
   

4. Place the pan back on a medium heat stove and bring to a gentle boil. Whisk while heating and allow the pudding to fully thicken.
   
   

5. Remove from the heat and stir in the butter, vanilla, and salt.
   
   

6. Pour the pudding into a large bowl or individual containers and place plastic wrap on the top surface so that it is touching the pudding. Cool at room temperature for 1 hour, then place in the fridge to fully cool for 3-4 hours, or overnight.
   
   
   

How to store

Pudding will last for up to 1 week in the fridge. Store in an airtight container and enjoy all week long! You can easily double the recipe to make a larger amount of pudding.

Have you made homemade pudding before? If you try it, tag us @chinovalleyranchers on Instagram!