Easy Vanilla Pudding Recipe
Easy Vanilla Pudding Recipe. This isn’t your grandma’s stuffy pudding; this is creamy, dreamy, melts-in-your-mouth goodness that you can whip up in, like, no time. Seriously, if you’re having one of those days, this is your rescue. It’s simple, it’s sweet, and it’s pure, unadulterated happiness in a bowl. Trust me, you NEED this in your life.
My little dude, Leo, is obsessed with this stuff. Like, OBSESSED. The other day, I made a batch and turned my back for approximately 3.2 seconds to answer a phone call. When I turned around, he had a face covered in pudding and was giggling like a maniac. My husband, Mark, who claims he “doesn’t have a sweet tooth” (liar!), will sneak spoonfuls straight from the fridge when he thinks no one is looking. It’s become a Sunday night staple around here—pajamas, a movie, and a big bowl of vanilla pudding. It doesn’t get much better than that.
Why You’ll Love This Easy Vanilla Pudding Recipe
- It’s seriously easy. Like, embarrassingly easy. If you can boil water, you can make this.
- It’s the perfect blank canvas. Top it with fruit, chocolate shavings, sprinkles… whatever your heart desires!
- It’s comfort food at its finest. A bad day? Pudding. Celebratory moment? Pudding. Tuesday? You guessed it… Pudding!
- It makes you feel like a kid again. Seriously, every spoonful is a trip down memory lane.
- Because who doesn’t love pudding?! If you don’t, we can’t be friends (just kidding… mostly).
How to Make It
Alright, so here’s the deal. First, you gotta grab a saucepan – not too big, not too small, Goldilocks style. Whisk together your sugar, cornstarch (don’t skip this!), and salt. This is important, or you’ll end up with clumps. Nobody wants clumpy pudding.
Next, slowly whisk in your milk. Make sure it’s cold, or the cornstarch will get all weird and lumpy again. Low and slow, people! Then, put the saucepan over medium heat and stir CONSTANTLY. Seriously, don’t you dare walk away. It’ll start to thicken up, and you’ll need to keep stirring to prevent sticking.
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Once it’s nice and thick (like, coat-the-back-of-a-spoon thick), take it off the heat and stir in your butter and vanilla extract. That vanilla is the secret sauce! Let it cool for a bit, then pop it in the fridge to chill completely. And that’s it! You did it! Now go reward yourself with a big ol’ bowl.
Ingredient Notes
- Sugar: The sweet stuff, obviously! I usually use granulated, but brown sugar works in a pinch for a richer flavor. Don’t go crazy with the substitutions, or it might not set right.
- Cornstarch: This is what makes the pudding thick. Don’t even think about skipping it. If you do, you’ll have vanilla-flavored milk. Sad!
- Salt: Just a pinch! It balances out the sweetness. Trust me on this one. It’s science or something.
- Milk: Whole milk is best for that super creamy texture. But if you’re trying to be healthy (eye roll), 2% will do. I’ve even used almond milk in a desperate situation, but it’s not quite the same.
- Butter: Adds richness and shine. Don’t skip it! Use unsalted, or your pudding might end up tasting like a salt lick. Learned that one the hard way…
- Vanilla Extract: The star of the show! Use the good stuff, not that imitation vanilla stuff that smells like cough syrup. You can thank me later.
Recipe Steps:
- Whisk together sugar, cornstarch, and salt in a saucepan.
- Gradually stir in cold milk until smooth.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in butter and vanilla extract.
- Transfer to a bowl, cover with plastic wrap (touching the surface), and refrigerate until chilled.
What to Serve It With
Okay, so this pudding is amazing on its own, but here are some of my favorite toppings:
- Fresh berries (strawberries, raspberries, blueberries… the works!)
- Whipped cream (duh!)
- Chocolate shavings or chocolate sauce
- Sprinkles (because sprinkles make everything better)
- Crushed Oreos (don’t judge me!)
- A dollop of peanut butter (trust me!)
Tips & Mistakes
- Stir, stir, stir! Seriously, don’t stop stirring while the pudding is cooking. You don’t want burnt bits on the bottom.
- Use cold milk. Warm milk can make the cornstarch clump up.
- Press plastic wrap directly onto the surface of the pudding while it’s chilling. This prevents a weird skin from forming. No one likes pudding skin.
- Don’t overcook it! Once it’s thick, take it off the heat. It will continue to thicken as it cools.
- If you accidentally get lumps, try whisking it really hard or using an immersion blender to smooth it out.
Storage Tips
Store leftover pudding in an airtight container in the fridge. It’ll keep for about 3-4 days, but let’s be real, it probably won’t last that long. And hey, don’t be ashamed if you eat it cold, straight from the fridge, for breakfast. I won’t tell anyone. It’s basically a vanilla yogurt parfait, right?
Variations and Substitutions
- Chocolate Pudding: Add cocoa powder to the dry ingredients. Start with a couple of tablespoons and adjust to taste.
- Butterscotch Pudding: Use brown sugar instead of granulated sugar. Add a pinch of cinnamon for extra warmth.
- Lemon Pudding: Add lemon zest and a tablespoon of lemon juice to the finished pudding.
- Coconut Pudding: Use coconut milk instead of regular milk. Add shredded coconut to the finished pudding.
- No Butter? I’ve skipped the butter once or twice when I was out. It’s not as good, but it still works!
Frequently Asked Questions
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Easy Vanilla Pudding Recipe
Ingredients
Main Ingredients
- 3 cups whole milk can substitute with 2% milk
- 0.75 cup granulated sugar
- 3 tablespoons cornstarch
- 1 pinch salt
- 2 tablespoons unsalted butter cut into pieces
- 1 teaspoon vanilla extract pure
Instructions
Preparation Steps
- In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in milk gradually, ensuring no lumps form.
- Place saucepan over medium heat, stirring constantly until the mixture thickens and comes to a boil. Boil for 1 minute.
- Remove from heat and stir in butter and vanilla extract until butter is melted and mixture is smooth.
- Pour pudding into individual serving dishes. Cover with plastic wrap to prevent a skin from forming. Let cool, then refrigerate until chilled.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
