By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
261 cal · 200 min
Homemade Vanilla Pudding
Recipe GLPRf9357feb020231
A silky, rich vanilla pudding made with egg yolks, milk, and cornstarch. This classic custard-style dessert is naturally gluten-free and features real vanilla flavor. Make it ahead and chill for at least 3 hours for the perfect creamy texture.
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Ingredients
2 tablespoons sugar
¼ cup cornstarch
2½ cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons cold butter
Directions
In a medium saucepan, combine the sugar and cornstarch. Pour in the milk gradually while whisking constantly until the cornstarch dissolves completely and the mixture is smooth with no lumps.
Add the 4 egg yolks to the milk mixture and whisk thoroughly until they are fully incorporated and the mixture is uniform throughout.
Place the saucepan over medium heat. Whisk continuously while bringing the mixture to a gentle boil. Once it begins to bubble, reduce the heat to low and continue whisking for 1 minute to ensure the mixture is fully cooked through and reaches 160°F internally for food safety.
Remove the pan from heat. Stir in the cold butter and vanilla extract until fully blended and the butter has melted.
Pour the pudding mixture into a serving bowl or into individual serving dishes.
Press plastic wrap directly onto the surface of the pudding, smoothing out any air bubbles. This prevents a skin from forming on top. Refrigerate for at least 3 hours until fully chilled and set.
Before serving, whisk the pudding gently to break up any lumps that may have formed during chilling. Serve chilled and enjoy.
Comments
Every ingredient is a pantry staple at any Charlotte grocer, and the cost per serving lands around $1.50 with whole milk and real vanilla being the only non-trivial expense. The stated 200 minutes is misleading—this is a 15-minute stovetop recipe followed by 3 hours of chilling, so if someone needs pudding for dinner, they'll be disappointed. The dish itself is dead simple and requires only occasional stirring; it reheats unevenly and is best eaten fresh, but holds fine in the fridge for two days, making it a practical make-ahead dessert for a family.
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