5 from 1 vote
The Very Best Vanilla Pudding
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins

Buttery and sweet, this easy Vanilla Pudding is super simple to make from scratch!

Course: Dessert
Cuisine: American
Keyword: vanilla pudding
Servings: 8
Calories: 221 kcal
Author: Kellie
  • 2 1/2 cups half and half
  • 1/2 cup granulated sugar
  • 1/4 cup lightly packed light brown sugar
  • 3 tablespoons unsalted butter I use Plugra European Style Butter
  • 1 teaspoon vanilla bean paste or pure vanilla extract I use Nielsen-Massey
  • 2 1/2 tablespoons corn starch add an extra tablespoon for a thicker consistency.
  1. 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.
Recipe Notes

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

Nutrition Facts
The Very Best Vanilla Pudding
Amount Per Serving (1 g)
Calories 221 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 39mg13%
Sodium 33mg1%
Potassium 107mg3%
Carbohydrates 24g8%
Sugar 19g21%
Protein 2g4%
Vitamin A 400IU8%
Vitamin C 0.7mg1%
Calcium 86mg9%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.