Forget instant pudding mixes, homemade vanilla pudding is way better, and it’s super easy to make. Prepare yourself for oohs and aahs when you serve it. Also, you’ll have a few leftover egg whites which you can use to make yummy Vanilla Bean Meringues another day. It’s a win-win!

Items used to make this recipe:

(affiliate links)

• 4-ounce ramekins https://amzn.to/3G3aFEz

• pure vanilla extract https://amzn.to/3udhEYO

• pure vanilla bean paste https://amzn.to/3G4WCyu

• flat whisk https://amzn.to/49I5qYs

• sieve https://amzn.to/46kqSjB

Homemade Vanilla Pudding

makes six 1/2-cup servings

Printable Recipe

Ingredients

• 3 cups whole milk

• 3 large egg yolks

• 1/2 cup granulated sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 3 tablespoons unsalted butter, room temperature (see notes below)

• 1 tablespoon pure vanilla extract (or pure vanilla bean paste)

Directions

1. In a heavy bottomed 3-qt saucepan over medium-high heat, whisk together the milk, egg yolks, sugar, cornstarch, and salt until well combined.

2. Switch to a wooden spoon (one with a flat edge works well) and stir the mixture continually until it begins to thicken; continue cooking for 1 additional minute, again, stirring continually.

3. Remove from heat and stir in butter and pure vanilla extract (or paste).

4. Pour mixture through a mesh sieve (not completely necessary, but will result in a silky smooth pudding).

5. Pour pudding into serving dishes and place plastic wrap directly on the surface of the pudding to prevent a skin from forming; chill for at least an hour. Garnish with berries if desired.

Notes

• Recipe can be made up to 3 days in advance.

• If you use salted butter, omit the additional salt in the recipe.

• The leftover egg whites can be used to make half a recipe of these Vanilla Bean Meringues. Alternatively, you can freeze the egg whites and whip them up another day.