Description
Classic creamy vanilla pudding made from scratch with simple ingredients like whole milk, sugar, cornstarch, egg yolks, butter, and vanilla extract. This smooth and rich dessert is cooked on the stovetop and chilled to perfection for a delightful treat.
Ingredients
Scale
Milk Mixture
- 2¾ cups whole milk
Dry Ingredients
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
Other Ingredients
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tbsp pure vanilla extract
Instructions
- Heat the milk: In a medium saucepan, warm 2 cups of whole milk over medium heat until it is steaming but not boiling. This will create the base for your pudding and ensure it heats evenly.
- Mix dry ingredients: In a separate bowl, whisk together the granulated sugar, cornstarch, and salt. Pour in the remaining ¾ cup cold milk and whisk until the mixture is smooth and lump-free.
- Temper the eggs: Whisk the egg yolks into the cornstarch mixture. Slowly pour the warm milk into this mixture while whisking constantly to prevent the eggs from curdling and ensure a smooth texture.
- Cook the pudding: Return the combined mixture to the saucepan and cook over medium heat. Stir constantly with a whisk until the pudding thickens and begins to bubble, typically about 4 to 6 minutes. This step activates the cornstarch and cooks the eggs to thicken the pudding.
- Finish the pudding: Remove the saucepan from heat and immediately stir in the unsalted butter and pure vanilla extract. Mix until the butter is fully melted and the pudding has a smooth, glossy finish.
- Chill: Pour the pudding into serving cups or bowls. To prevent a skin from forming on the surface, cover the pudding directly with plastic wrap. Refrigerate for at least 2 hours until fully set and chilled before serving.
Notes
- To avoid lumps, make sure to whisk the cornstarch mixture thoroughly before adding the warm milk.
- Tempering the eggs slowly with the warm milk prevents egg scrambling.
- Use a fine whisk and constant stirring when cooking the pudding to achieve a smooth consistency.
- Covering the pudding surface with plastic wrap avoids forming a skin during chilling.
- For a lighter version, you can substitute part of the whole milk with low-fat milk but note that the texture will be less creamy.
