Homemade Vanilla Pudding

Homemade Vanilla Pudding– Sugar, milk, cornstarch, egg yolks and vanilla make up a creamy vanilla pudding, from scratch.

Homemade Vanilla Pudding

You need to give homemade vanilla pudding a try….it tastes like what I would image pudding is suppose to taste like. This homemade vanilla pudding is creamy and best served cold. 

I love dessert foods in general and most nights after dinner I need something sweet. It doesn’t have to be a full dessert portion…just a taste is really all I need.  Vanilla pudding is perfect for filling my sweet tooth. I have small custard cups that are also perfectly sized for such a treat. 

Homemade Vanilla Pudding- from scratch

I throw in some crushed graham crackers sometimes…plain is probably my favorite way to enjoy vanilla pudding though. 

This recipe does require you to temper the eggs. As long as you add the hot liquid very slowly and gradually you wont’ end up with scrambled eggs.  I added about 1/2 a tablespoon at a time and waited a couple of minutes before I added another. Also, I didn’t stir the eggs until I was done adding the hot liquid. I  guess you can say  I was overly cautious during this step. I’ve ruined recipes before because I rushed the tempering process..vanilla pudding with a scrambled egg texture does not sound appetizing. Have patience and it will turn out delicious!

 Homemade Vanilla Pudding

Vanilla Pudding


  • 3 Tablespoons cornstarch
  • 3 cups milk
  • 3/4 cup sugar
  • 4 egg yolks lightly beaten
  • 1 tablespoon butter
  • 1 1/2 teaspoon vanilla


  • In a heavy saucepan combine sugar, cornstarch.
  • Stir in milk.
  • Cook and stir over medium heat until thickened and bubbly.
  • Cook and stir for two minutes more.
  • Lightly beat egg yolks in a medium bowl.
  • Gradually stir in one cup of the milk mixture into the egg yolks. (I did this about 1/2 tablespoon to 1 tablespoon at a time, and took several minutes)
  • Add the egg yolk mixture to the milk mixture in saucepan.
  • Bring to a gently boil; reduce heat.
  • Cook and stir for two minutes more.
  • Remove from heat.
  • Stir in butter and vanilla.
  • Pour pudding into a heatproof bowl.
  • Cover with plastic wrap.
  • Chill and do not stir during this time.


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