How to Make Homemade Vanilla Cornstarch Pudding

Homemade vanilla pudding is one of those desserts that feels honest. No tricks, no mixes, just a handful of real ingredients and a few minutes at the stove. The result is smooth, rich, and satisfying. This version uses cornstarch as the thickener instead of eggs, which makes it easier to get right and a bit lighter in texture. You don’t need to be a professional baker to make this. If you can stir, you can make this pudding.

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Why Make Pudding from Scratch?

Cornstarch pudding has a few advantages over egg-based custards. For one, it’s simpler. There’s no need to temper yolks or worry about curdling. If you don’t eat eggs, this is a great option. It also cooks faster and cools quicker. The flavor is lighter, and the texture is more like what you’d find in classic boxed puddings—but without the additives or artificial flavors.

Another bonus is that the vanilla shines through more. Eggs have a flavor of their own that can cover up subtle notes. When you skip them, the vanilla gets to be the star. So use good vanilla. Real extract is worth it. Or use vanilla bean paste or a scraped vanilla pod if you want those tiny specks that show up in the final dish.

This pudding stores well in the fridge and can be used in many desserts—banana pudding, cream pies, trifles, or just served cold in a bowl with a spoon.

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Ingredient Notes and Swaps

You only need six things to make this pudding:

Ingredient	Role	Swap Option	Tips
Whole Milk	Base liquid, creamy texture	Use 2% for a lighter version or half plant milk	Avoid skim—it’s too watery
Sugar	Sweetness	Try brown sugar or maple syrup	Reduce a little if adding sweet toppings
Cornstarch	Thickener	Arrowroot powder works too	Sift to avoid clumps
Butter	Adds richness and shine	Use dairy-free butter or coconut oil	Stir in off the heat
Vanilla Extract	Main flavor	Vanilla bean paste or scraped vanilla bean	Add last so it doesn’t cook off
Salt	Enhances flavor	Any fine salt is fine	A pinch is all you need

Avoid overloading the pudding with extra sugar or fat. The key to a good set is balance. Too much liquid, and it won’t hold. Too much starch, and it turns gluey. The recipe below hits the sweet spot.

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Equipment You’ll Need

• 2-quart heavy-bottom saucepan
• Medium bowl
• Whisk (balloon-style preferred)
• Silicone spatula
• Fine mesh strainer (optional)
• Ramekins or small bowls for serving
• Plastic wrap or reusable cover
• Measuring spoons and cups

A good saucepan matters here. Thin pans can scorch the bottom. A wide whisk helps you get into the corners of the pot. If you want to guarantee a silky finish, strain the pudding before pouring it into bowls.

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Step-by-Step Instructions

1. Mix the dry ingredients
   Start by whisking the sugar, cornstarch, and salt in a saucepan before adding any liquid. This keeps the starch from clumping.
2. Add milk gradually
   First, pour in a small amount—about half a cup—and whisk until smooth. Then add the rest while whisking to keep things even.
3. Cook slowly
   Set the pan over medium heat. Stir constantly with your whisk. After a few minutes, the mixture will begin to steam. Keep stirring.
4. Watch it thicken
   You’ll see it start to coat the whisk. When it begins to bubble and look glossy, keep it at a gentle boil for 1 full minute. This step fully activates the cornstarch.
5. Finish with butter and vanilla
   Turn off the heat. Add the butter and stir until it melts. Then stir in the vanilla extract or paste.
6. Strain if needed
   If you see any lumps or just want the smoothest texture possible, pour the pudding through a strainer into a clean bowl.
7. Pour into dishes
   Spoon or pour the pudding into ramekins or bowls. Tap gently to settle the surface.
8. Cover tightly
   Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for 15–20 minutes.
9. Chill completely
   Refrigerate for at least 2 hours. The pudding will thicken more as it cools.
10. Serve as-is or add toppings
    Peel off the wrap and enjoy plain, or top with whipped cream, crushed cookies, sliced bananas, or berries.

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Troubleshooting Tips

Lumpy pudding:
Whisk harder next time and mix the dry ingredients well before adding liquid. If it’s already cooked, strain it or blend it smooth.

Too thin:
It probably didn’t cook long enough. Reheat, boil gently for one more minute, then chill again.

Too thick:
It boiled too long. Stir in a little milk, off the heat, to loosen it.

Rubbery texture:
Too much starch or too little liquid. Use level spoonfuls and full-fat milk.

Skin forms even with wrap:
Make sure the wrap touches every bit of the surface. Press it down flat.

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Variations and Flavors

This basic vanilla pudding is easy to customize.

Chocolate Version:
Stir in 2 oz (60 g) of chopped dark chocolate after cooking.

Coconut Version:
Replace half the milk with canned coconut milk. Add a bit of shredded coconut for texture.

Coffee Mocha:
Dissolve 1 teaspoon of instant coffee in a few tablespoons of warm milk. Add that at the end with the vanilla.

Fruit Swirl:
Spoon jam or compote into the pudding cups after pouring. Use a toothpick to swirl gently.

Maple:
Replace 2 tablespoons of sugar with maple syrup. Use less milk to keep the texture right.

Cinnamon or Chai:
Steep a cinnamon stick or a chai tea bag in the milk before making the pudding. Remove before adding starch.

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Serving Ideas

• Serve in parfait glasses with fruit and granola.
• Use as a pie filling.
• Layer with bananas and vanilla wafers for banana pudding.
• Spoon warm pudding over brownies.
• Use in trifles or dessert cups.
• Fill mini tart shells for a simple dessert.

You can also thin the pudding with a splash of warm milk and drizzle it over pancakes or cake slices.

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Storage and Safety

• Keep covered in the fridge.
• Eat within 4 days.
• Don’t freeze—cornstarch puddings separate after thawing.
• Reheat gently in a double boiler or microwave if eating warm.

Always press the wrap directly onto the surface to keep it smooth and avoid that dry film on top.

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Recipe Card

Homemade Vanilla Cornstarch Pudding

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 2 hours

Ingredients

Ingredient	US Amount	Metric Amount
Whole Milk	2 cups	480 ml
Granulated Sugar	⅓ cup	67 g
Cornstarch	3 tablespoons	24 g
Unsalted Butter	1 tablespoon	14 g
Pure Vanilla Extract	2 teaspoons	10 ml
Fine Salt	Pinch	Pinch

Instructions

1. In a saucepan, whisk sugar, cornstarch, and salt.
2. Add ½ cup of milk and whisk until smooth. Add the rest of the milk.
3. Heat over medium heat, stirring constantly, until thick and bubbling. Boil gently for 1 minute.
4. Remove from heat. Stir in butter and vanilla.
5. Strain if needed. Pour into ramekins.
6. Cover with plastic wrap pressed to the surface.
7. Cool at room temp for 15 minutes, then chill at least 2 hours.
8. Serve plain or with toppings.

Nutrition (per serving, approximate)

• Calories: 185
• Fat: 6.8 g
• Carbs: 28 g
• Sugars: 22 g
• Protein: 3.8 g
• Sodium: 50 mg

Final Thoughts

Homemade pudding might not be flashy, but it’s comforting and reliable. It doesn’t require fancy equipment or special skills—just a pot, a whisk, and a little care at the stove. When chilled, it becomes something soft and satisfying you can scoop from the fridge at any time. Once you master this simple recipe, you’ll find plenty of reasons to come back to it—especially when you want something sweet but low-effort. Add fruit. Add chocolate. Or eat it plain. It works every time.