Pudding Recipe
American · Dessert · 25 min total
A classic, creamy vanilla pudding made from scratch with simple ingredients. This stovetop dessert is silky smooth and perfect for a comforting treat.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter (optional)
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
- Place saucepan over medium heat and cook, stirring constantly with a whisk, until mixture thickens and comes to a gentle boil, about 5-7 minutes.
- Remove from heat. In a small bowl, lightly beat egg yolks. Slowly whisk about 1 cup of the hot milk mixture into the egg yolks to temper them.
- Pour the egg mixture back into the saucepan, whisking constantly. Return to medium heat and cook, stirring, for 2 minutes until thickened and bubbly.
- Remove from heat. Stir in vanilla extract and butter (if using) until melted and smooth.
- Pour pudding into serving dishes or a large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours.
- Serve cold, optionally topped with whipped cream or fresh berries.
Tips
- For a richer pudding, use half-and-half instead of whole milk.
- To avoid lumps, whisk constantly while cooking.
- Pudding can be stored in the refrigerator for up to 3 days.
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