Best Vanilla Pudding Recipe

4.90 from 19 votes

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

Prep Time2

Cook Time20

Total Time22

Course: Dessert

Cuisine: American

Servings:

Author: Kellie

Cost: $5

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.

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.

Pudding will continue to thicken as it cools, so remove it from the heat as soon as it’s velvety and coats the back of a spoon.
To prevent a skin from forming, press plastic wrap directly onto the surface of the hot pudding before chilling.
If the pudding is too thick after refrigeration, whisk in a splash of cold milk until it’s silky again.
You can swap the half and half for whole milk; add 1–2 extra teaspoons of cornstarch so it still sets nicely.
For a dairy-free version, use full-fat canned coconut milk (or coconut + almond/oat milk) and dairy-free butter or coconut oil.
This vanilla pudding works as a base for banana pudding or cream pies - just cook until extra thick before using as a filling.