This post may contain affiliate links. Please read our disclosure policy.

Rich, creamy and sweet, Homemade Vanilla Pudding is the epitome of comfort food. So simple to make with just cream, butter, vanilla, sugar and cornstarch, you’ll never reach for the instant stuff again. Fantastic for an every day treat but elegant enough for entertaining.

Vanilla PUdding in a small glass jar with a mini stroopwafel on top. Jar is placed on a small piece of burlap.

One of the first things I ever learned to make was vanilla pudding. It’s so simple, especially when you buy a package of instant pudding mix, you, literally, have dessert in a matter of minutes. I always preferred the stovetop instant pudding over the “mix and stir” variety, there was something about the whole process of steaming the milk and then whisking in the powder that made me feel totally like a culinary wizard even at the ripe old age of 8.

Homemade Vanilla Pudding isn’t that much more difficult to make and once you make your first batch I can guarantee you’ll never buy it in a box of vanilla pudding mix again.

I love the first bite of the pudding, atill warm from the saucepan, like a sweet custard that was supposed to be filling a pie or a mountain of cream puffs. But I could eat it out of the bowl, just with a spoon, and enjoy everything about that simple dessert without the mess of a pie crust or pastry getting in the way. 

Four small jars with vanilla pudding in them and mini stroopwafels on the side.

What is Vanilla Pudding made of?

There’s nothing quite like delicious vanilla pudding, a little under appreciated in my opinion, it’s creamy, smooth, sweet and comforting. And the fact that it’s made with a handful of ingredients you always have in the kitchen makes it easy to come by when you’re craving something dessert-y.

You can use it as a pie filling or for your favorite poke cake recipe but we just love it in a bowl topped with a dollop of homemade whipped cream for a decadent and easy treat.

So simple to make in just a matter or minutes, this easy vanilla pudding recipe is made with granulated white sugar, half and half, pure vanilla extract, salted butter, simple ingredients that just needed a little hand coming together to create the ultimate creamy, sweet bowl of heaven. The Very Best Vanilla Pudding ever.

silver spoon in a jar of vanilla pudding

How To Make Vanilla Pudding From Scratch

Homemade pudding is made without whole eggs because eggs are typically used in a custard or creme brûlée. This pudding is thickened with cornstarch keeping it light and creamy but still rich.

  1. In a medium saucepan, simmer the half and half, or milk, over medium heat.
  2. Stir the sugar and vanilla into the hot milk mixture.
  3. Cook until the sugar is dissolved.
  4. Stir in the butter.
  5. Whisk the cornstarch with the remaining half and half.
  6. Add the cornstarch mixture to the pudding stirring with a rubber spatula and scraping the bottom of the pan to avoid scorching.
  7. Reduce to low heat. Continue cooking until the mixture had thickened.
  8. Cover with plastic wrap with the plastic wrap touching the surface of the pudding to prevent a skin from forming and refrigerate for 2 hours.
  9. Serve with stroopwafels, pizzelles or use for your favorite recipes. I like to spoon into individual serving bowls for perfect portioned treats topped with fresh berries.

This recipe for the Best Vanilla Pudding takes less than 15 minutes to make, about the same time it would take you to make it from the pudding mixes. The instant vanilla pudding is filled with preservatives and additives that I can’t even pronounce.

And you’ll save some money too because I bet you have everything you need to make this Vanilla Pudding right in your kitchen. The rich, cream is studded with vanilla bean flecks and is smooth like a pudding should be. One spoonful of this and you’ll never buy it in the box again.

jar of vanilla pudding with a mini stroopwafel stuck in the top

Pro Tips and Substitutions

  • Dairy – I used half and half for this recipe but you can use heavy cream for an ultra rich pudding or whole milk. Need a dairy free vanilla pudding, substitute the half and half with coconut milk or almond milk.
  • Thickener – Cornstarch is used as a thickening agent but you can easily substitute with flour, arrowroot powder or Tapioca flour.
  • Eggs – There are no eggs used in this recipe but for richness you can stir in one egg yolk along with the butter. This step will add a more yellow hue to your pudding, as well.
  • Stir – Don’t stop stirring or whisking your pudding while cooking so the bottom of the pot doesn’t burn. You need to keep the dairy in constant motion to avoid scalding.

Be sure to use the best quality ingredients you can get your hands on. I love Vanilla Bean Paste for the pure vanilla flavor and gorgeous flecks. And I always use a European style butter for added richness.

The Very Best Vanilla Pudding would be fabulous with a little of this caramel sauce stirred in or alongside a stack of THESE chocolate chip cookies

More Easy Pudding Recipes

If you love this vanilla pudding, you may also like this Homemade Chocolate Pudding….it’s just as simple to make with the same richness and creamy factor. Also, be sure to try this Butterscotch Pudding….it’s amazing or my grandfather’s Rice Pudding. OMG…delish.

Want to take it up a notch? This Banana Pudding recipe is a classic and so, so easy. You can even use this vanilla pudding for the base….win, win, win!

DON’T MISS A RECIPE! FOLLOW US ON INSTAGRAM AND FACEBOOK FOR MORE FAMILY FAVORITE TREATS!

Best Vanilla Pudding Recipe

4.90 from 19 votes
Prep: 2 minutes
Cook: 20 minutes
Total: 22 minutes
Servings: 8
Buttery and sweet, this easy Vanilla Pudding is super simple to make from scratch!

Equipment

  • 1 saucepan
  • rubber spatula
  • whisk

Ingredients 

  • 2 1/2 cups half and half
  • 1/2 cup granulated sugar
  • 1/4 cup lightly packed light brown sugar
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 2 1/2 tablespoons corn starch, add an extra tablespoon for a thicker consistency.

Instructions 

  • In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil). Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding.
  • Stir in the butter until melted. In a small bowl, whisk together the remaining half and half with the cornstarch.
  • Slowly add the cornstarch mixture to the half and half whisking constantly. Continue cooking until the mixture has thickened and coats the back of a spoon.
  • Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.)
  • Refrigerate for 2 hours or up to 24 hours.

Notes

Pudding can be made up to 48 hours in advance and stored in an airtight container in the refrigerator.

Nutrition

Serving: 1g, Calories: 221kcal, Carbohydrates: 25g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 34mg, Potassium: 110mg, Fiber: 1g, Sugar: 19g, Vitamin A: 399IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!

Free email guide

Your “Healthy-ish” Meal Plan
Healthy meals don’t have to be difficult. Let me show you.
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

70 Comments

  1. Julie Sachs says:

    Best vanilla pudding I have ever had IN MY life! 60 years old

    1. Kellie says:

      I love to hear this. Thank you so much!

  2. Iris Shafer says:

    Husband made it for me and it was DEELISH!!!!! 

    1. Kellie says:

      I’m happy you liked it!

  3. Jenifer says:

    This is a great recipe even though I halved the recipe. Next time though I think I will use 1 1/2 tb instead of 1 1/4 tb of corn starch. 

    1. Kellie says:

      Thank you! I’m happy you liked it!

  4. Kat G says:

    This pudding was delicious! It didn’t take long to make, and my husband loved it! Will definitely make it again — may try the chocolate one next time. I used Arrowroot powder instead of cornstarch because of corn allergies in my family. I put in 3/4 of the sugars it called for also.

    1. Kellie says:

      Thank you so much! I appreciate you sharing your substitutions!

  5. Kat G says:

    This pudding was delicious! It didn’t take long to make, and my husband loved it! Will definitely make it again — may try the chocolate one next time. I used Arrowroot powder instead of cornstarch because of corn allergies in my family.

    1. Kellie says:

      Thank you for your comment!

  6. Kat G says:

    This pudding was delicious! It didn’t take long to make, and my husband loved it! Will definitely make it again — may try the chocolate one next time.

    1. Kellie says:

      Thank you!

  7. HGCFla says:

    Yummy!! I made it tonight and am thrilled I can have pudding, especially vanilla my favorite, that is all natural and no chemicals. I made sure I cooked it until it was pretty thick (as recommended) after adding the corn starch mixture. After cooling, it’s the perfect consistency. I did not put in the brown sugar since someone mentioned that it was super sweet. I only put 1/2 c sugar but next time I may put only 1/3 cup. I also used vanilla paste which is so amazing. I’m lactose intolerant but the organic grocery sell’s lactose free half and half. Yay!

    1. Kellie says:

      Thank you for your comment and tips! I’m so happy you liked it!

  8. Tom says:

    Great recipie. I made tonight to use up some half and half I had. I used less sugar and melted a Hershey special dark chocolate bar into it. Omg heavenly. Thank you. I will use this again and again

    1. Kellie says:

      The chocolate….what a great tip!