Homemade Vanilla Pudding Recipe - Allrecipes.com
Homemade Vanilla Pudding Recipe
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Homemade Vanilla Pudding
See how to make rich, delectable vanilla pudding from scratch. It's simple! See more
  • READY IN 1 hr

Homemade Vanilla Pudding

Recipe by  

"A delectable dessert. There is no substitute for the butter."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • COOK

    20 mins

    1 hr


  1. In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2004

THis is a basic pudding. I have read all the troubles people have been having with 'lumps' I did NOT follow the recipe as written. Everytime I have had to use cornstarch to thicken, and to add in a liquid I have ALWAYS known that the very best way to have no lumps is to disolve it in COLD liquid. SO the easy solution...put all the dry ingrediants in the pot, including cornstarch. Add COLD milk/soy, whisk briskly until nicely disolved, THEN kick in the heat and continue. Wala! No lumps.

Most Helpful Critical Review
Feb 05, 2007

I altered the recipe a bit, but my main complaint is that it was too sweet to eat (and I like sweets). I did not change the amount of sugar, but would cut it in half if I made this again. I did use only 2 Tbls. cornstarch, but added 1 egg yolk for thickening, richness, and color. I also added 1/2 tsp. cinnamon and a dash of nutmeg. The flavor and consistency was great, just way too sweet.

Apr 07, 2006

Yummy! I love this recipe because it doesn't use eggs, which are, (to be perfectly honest!), a bit of a pain when making home-made puddings. TO AVOID LUMPS, do not follow the directions as written. Blend all dry ingredients in the pot you're going to cook the pudding in. Then slowly whisk in the milk until it's blended. THEN turn on the heat and start cooking! I added cinnamon and nutmeg, which is absolutely delicious, but makes the pudding not as "pretty" because it turns it a bit dark. We don't care...just like the flavor! I also added 2 cups of cooked brown rice, to turn it into rice pudding. If you like raisins in your rice pudding, just put 1/2 cup raisins in a 2-cup glass measure, add 1 cup water, and microwave 1 minute to "plump." Drain and add to the cooked pudding along with the rice. Raisins are an iron-rich fruit, and also add a lot of flavor!

Jan 17, 2004

This is a light and creamy pudding and delicious. The only thing I did differently was to put the sugar, constarch, and salt in my saucepan first and then slowly added cold soy milk - stirring constantly. When well blended I turned on the burner and cooked until thickened. No lumps! Another time I might add a little more vanilla.

Jan 17, 2004

I used half & half instead of milk. I like my pudding rich and thick (spoiled by store-bought, I guess), so when it was thick enough to coat the back of a spoon I let it cool a bit, then whisked in 2 egg yolks and continued cooking & stirring until it was thick enough that it divided to show a streak of the bottom of the pot when stirred. Was great, exactly what I was craving. Would make a good pie filling too.

Jan 17, 2004

The consistency of this pudding was the best thing about it. Perfect thickness for pie or pudding. I got lumps the first time I made it, so the 2nd time, instead of heating the milk first, I put the dry ingredients in the pan & added the milk gradually while stirring, then cooked it, stirring constantly. This prevented lumps. Also it was too sweet for my taste so I cut the sugar to 1/3 cup. I liked it better with less sugar, which was surprising because I am a huge sugaraholic.

Apr 11, 2008

I loved this! I put all of the ingredients except the butter in a lidded jar, shook to blend & then proceeded with the recipe as written. I had a vanilla bean which added tons of flavor. I had no problem with it setting up too thick, it turned out perfectly. I even used 1% milk! I can't wait to try it using other flavors & I might see how it freezes. Thanks so much for such a quick, easy, & delish recipe!:o)

Apr 15, 2007

This one is another winner! Whisking the mixture while cooking is the key and you don't have any lumps or cooked on piece and clumps from the bottom of pan! This is so easy and my favorite!! You have to try this!


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 4.2 g
  • 7%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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