Vanilla Pudding

  • Author: Taming of the Spoon
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x



  • 1/3 cup granulated sugar
  • 2 tablespoons + 2 teaspoons cornstarch
  • Pinch of kosher salt
  • 2 cups milk (see Notes)
  • 1 teaspoon vanilla bean paste (see Notes)
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter
  • Fruit for serving, optional (see Notes)


  1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Add milk and vanilla paste and whisk until cornstarch is dissolved.
  2. Place the saucepan over medium heat. Cook, whisking constantly until the mixture comes to a boil and begins to thicken.  Remove from heat. 
  3. In a medium bowl, whisk egg yolks until lightly beaten then slowly pour in half the milk mixture while whisking the egg mixture constantly.
  4. Pour the egg mixture back into the saucepan and place over medium heat.  Cook over medium heat while whisking the pudding until it simmers and thickens, about 2 minutes.  Add vanilla extract and butter and whisk until incorporated.
  5. Remove saucepan from heat. Add vanilla extract and butter, and whisk until butter is completely melted. 
  6. Cool the pudding by putting the pan in an ice bath, being careful not to get any water into the pudding. Allow the saucepan to sit in the ice bath until the pudding is cool, whisking occasionally, about 15 minutes.
  7. Pour pudding into dessert cups and refrigerate until set.
  8. Top with choice of fruit and serve.



You can use non-fat, low-fat, or whole milk depending on your preference. Whole milk will give you the richest flavor but non-fat or low-fat are still quite good (and lower in fat).

If you don’t have vanilla bean paste, you can omit it or substitute in half a vanilla bean that has been split and the seeds scraped out and added to the milk. Remove the vanilla bean pod before whisking the milk into the eggs.

For this post, I topped the pudding with chopped blood orange supremes and some juice. You can also use chopped strawberries or whole raspberries. 

If you’re in a hurry, you can skip the ice bath in Step 6. Instead, pour the warm pudding into individual serving cups then press a piece of plastic wrap against the top of the pudding (this will keep a skin from forming). Chill until set.