The creamy texture and rich vanilla flavor makes this one of our favorite dessert recipes!
Table of Contents
❤️ Why you'll love it
- So much creamier than the boxed pudding mix.
- Quick and easy to make in the microwave or on top of the stove.
- Make it with whole milk and cream or one of the nut milks and coconut cream. Note - if you use nondairy it may be a bit thinner. You may need to add a teaspoon more cornstarch.
- Gluten free! Be sure to double check your ingredients, though.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
🥄 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need the following items to make this recipe successfully.
🥫 Storage
Store the pudding in an airtight container (or covered with plastic wrap) in the refrigerator for up to 4 days. It does not freeze well.
📖 Variations
- Use brown sugar instead of white sugar for a butterscotch flavor.
- Use heavy cream instead of half and half to make it richer and creamier.
- While warm spoon into a baked pie crust (or a crumb crust) for a delicious vanilla pudding pie.
- I love to serve it with a dollop of whipped cream and a vanilla wafer cookies on top.
- Garnish with a few fresh berries in season.
💭 Tips
Expert Tip: Spray a sheet of plastic wrap with nonstick spray and lay it spray side down right on top of the warm pudding before putting it in the refrigerator. This will keep it from forming a "skin".
- If you make this on the stovetop use a heavy saucepan and low heat. Keep stirring so it doesn't scorch on the bottom.
- Pudding will never scorch in the microwave which is why I prefer this method.
- Add a little extra vanilla extract or vanilla bean paste for extra flavor.
- Use a whisk rather than a spoon to keep clumps from forming while mixing.
- Using evaporated milk in place of whole milk will make it even creamier.
👩🍳 FAQs
If you over-mix it or stir to vigorously it will start to break down and won't thicken.
Cook just until you can run you finger down the back of a spoon and it will leave a clean stripe. Pudding continues to thicken as it cools.
📚 Related recipes
- Homemade chocolate pudding is just as delicious!
- Banana pudding is a classic southern dessert.
📞 The last word
I have been surprised at how many people don't realize you can make a homemade pudding recipe without a box from the store. This creamy, no bake dessert deserves a comeback!
Instant vanilla pudding and pie filling mix just doesn't have the same rich texture or comforting vanilla flavor. Serve it in pretty dishes or pour into a graham cracker crust - either way, it's delish!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Homemade Vanilla Pudding
Print Pin Recipe Rate RecipeIngredients
- 1 ½ cups milk
- ½ cup half and half cream
- ⅓ cup white sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla
- 3 tablespoons butter
Instructions
- Mix the sugar, salt, and cornstarch in a microwaveable bowl.
- Add the milk and cream, whisking constantly.
- Microwave on high for about 8 minutes (or until thick), stirring every minute.
- Remove from microwave, whisk in butter and vanilla.
- Cover with plastic wrap that has been buttered - lay it right on the surface - and chill.
Stovetop
- Mix the sugar, salt, and cornstarch.
- Whisk in the milk and cream.
- Cook over low heat, stirring constantly, until thickened.
- Add the butter and vanilla and whisk until smooth.
- Cover with plastic wrap that has been buttered - lay it right on the surface - and chill.
Notes
- If you make this on the stovetop use a heavy saucepan and low heat. Keep stirring so it doesn't scorch on the bottom.
- Pudding will never scorch in the microwave which is why I prefer this method.
- Add a little extra vanilla extract or vanilla bean paste for extra flavor.
- Use a whisk rather than a spoon to keep clumps from forming while mixing.
- Using evaporated milk in place of whole milk will make it even creamier.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published November 10, 2014. Last updated March 10, 2022 for better structure and readability.
Jackie Duncan says
This was my favorite growing up. It is the best , thanks for the memories and having the recipe again is super. Mine was lost when Grandma passed. Jackie