This stovetop pudding tastes like real custard, not the boxed kind, because egg yolks and butter go into a 2-cup pot of whole milk.
Cooking takes about 15 minutes, plus a few hours chilling. Pull it off the heat once bubbles cover the whole surface; go past that and the cornstarch breaks down and it never sets.
Ingredients
Everything here comes from the grocery store, and the only tools are a saucepan and a whisk. This makes 4 servings.
- 2 cups whole milk
- 1/2 cup sugar for vanilla pudding, or 1 cup sugar for the chocolate version
- 3 tablespoons cornstarch
- Egg yolks (the amount is in the Method section)
- A pinch of salt
- Butter, stirred in at the end for gloss
- Vanilla extract
Use whole milk. Lower-fat milk gives a thinner, less creamy pudding, and the yolks and butter are what make it taste like custard rather than the boxed kind.
For the chocolate version, the extra sugar balances the cocoa, so don’t trim it.
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Method
- Whisk ½ cup granulated sugar, 3 tablespoons cornstarch and ¾ teaspoon kosher salt together in a saucepan.
- Pour in 2 cups whole milk and add 2 egg yolks, then whisk until completely smooth. Cold milk keeps the cornstarch from clumping.
- Set the pan over medium heat and stir constantly until the pudding thickens and bubbles, about 10 minutes. It should coat the back of a spoon before you pull it off.
- Remove from the heat. Stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until the butter melts.
- Pour into dishes, strain first if you see lumps, and press plastic wrap directly onto the surface so no skin forms. Refrigerate until set.
- Serve chilled or warm, topped with whipped cream or fruit.
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Storage
Pudding keeps in the refrigerator for 5–7 days in an airtight container. Pour it in while it is still warm, then press a piece of plastic wrap directly onto the surface, touching it edge to edge with no air bubbles.
The wrap stands in for the skin, and when you peel it off the pudding underneath is smooth and silky.
Cooking takes about 15 minutes, so the only real wait is the chill. Plan on a few hours in the fridge, since the pudding keeps thickening as it sits and gets creamier.
If you’re packing lunches, spoon it into individual lidded cups first and wrap each surface. That way a serving comes out ready to eat, with no scraping off a skin.
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DEVELOPS THICK AND HEARTY SOUPS AND STEWS: Corn starch, also referred to as ‘cornflour’, is a denser, courser powder made from the endosperm portion of the corn kernel. It yields a thick, non-clumpy, translucent consistency and a neutral flavor for the perfect stews, broths, or gravies.
100% PURE CORN STARCH: Klass Corn Starch is made from pure corn starch, a pantry essential for Mexican and American recipes alike.
Serving Ideas
Chilled wins for me. Pudding keeps thickening as it sits, and after a few hours in the fridge it turns smoother and creamier than it ever is at the stove.
Warm pudding is fine, and a bowl straight from the pot suits a cold night, but it runs looser and the flavor tastes flatter.
Spoon it into individual glasses and top with whipped cream for a dessert that looks like effort and takes none. Berries or a crisp cookie on the side also work, and plain pudding is never wrong.
Layering is where a big batch earns its keep.
Spread chilled pudding between cake and fruit in a trifle, or pour it into a baked crust for a pie. Chill it completely first, or it will soak the layers instead of holding them.
Organic vanilla instant pudding mix, 4 ounces, a dry mix that is combined with milk to make vanilla pudding, suitable as a dessert or snack.
Makes creamy vanilla pudding in minutes
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Common Mistakes
Pull the pot off the heat the moment the surface is bubbling and the pudding has thickened.
Keep it going past that point and the cornstarch breaks down, and you end up with a watery pudding that no amount of chilling will set.
Pulling it too early fails the same way, so wait for bubbles across the whole surface, not just at the edges.
Lumps come from too little whisking, usually when the milk heats unevenly and the starch clumps on the pan bottom. Whisk every minute or two, gently, since a hard whisk late in the cook can also weaken the starch.
If lumps still show up, pour the hot pudding through a fine mesh strainer into a heatproof bowl. It takes a minute and saves the batch.
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Flavor Variations
Vanilla is the base, and the choice is between extract and bean paste.
Extract looks and tastes the most nostalgic; paste adds visible flecks and a slightly fancier edge. I reach for extract for weeknight pudding and save paste for company.
For chocolate, use 1 cup of sugar and melt real chocolate into the hot pudding. Butterscotch comes from swapping brown sugar in for white.
Stir a few spoonfuls of fruit puree in after cooking, once the pudding has thickened. A little almond or coconut extract works the way vanilla does, so start with drops and add it off the heat.
Almond milk can replace dairy in a few versions, but whole milk gives the richest result.
Narrow shape is ideal for whisking and blending
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Frequently Asked Questions
How do you make homemade pudding from scratch?
Whisk sugar, cornstarch, and salt in a saucepan, then whisk in 2 cups whole milk and 2 egg yolks until smooth.
Cook over medium heat, stirring constantly, for about 10 minutes until it bubbles and coats the back of a spoon. Off the heat, stir in butter and vanilla, cover the surface with plastic wrap, and chill.
What are the ingredients for homemade pudding?
You need whole milk, sugar, cornstarch, egg yolks, a pinch of salt, butter, and vanilla extract.
This batch makes 4 servings and uses only a saucepan and a whisk. The yolks and butter give it a custard taste instead of the boxed kind.
What can I add to homemade pudding for flavor?
Vanilla extract or vanilla bean paste is the classic choice, and paste adds visible flecks.
For chocolate, raise the sugar to 1 cup and melt real chocolate into the hot pudding. Brown sugar makes butterscotch, and a few spoonfuls of fruit puree stirred in after cooking adds fruit flavor.
How long does homemade pudding last?
It keeps for 5–7 days in the refrigerator in an airtight container.
Press plastic wrap directly onto the surface so no skin forms. Individual lidded cups work well for packing lunches.
