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Homemade Vanilla Pudding

Homemade Vanilla Pudding

A delicious homemade vanilla pudding recipes made with staples from you kitchen.
Course Dessert
Cuisine American
Keyword homemade vanilla pudding, vanilla pudding
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4
Author Mary Bostow


  • 2 Tablespoons cornstarch
  • 3 cups Half and Half (you can also use whole milk or light cream
  • 1 cup white sugar
  • 4 egg yolks, lightly beaten
  • 1 Teaspoon vanilla extract
  • 1 Tablespoon butter
  • 1/4 Teaspoon salt


  • Combine the sugar and corn starch in a heavy duty metal medium size saucepan. Add the half and half to the pan and place it on the stove over medium heat. Cook and gently stir the mixture with a whisk until it thickens and comes to a boil. After the mixture has thickened. After it boils, whisk slowly and boil for two more minutes. Remove the pan from the heat.
  • Remove one cup of the thickened mixture from the pan. Slowly add it to the egg yolks while you stir slowly to combine them. Take the mixture you just made with the egg yolks and the one cup of ingredients from the pan and slowly whisk it back into the ingredients in the pan. Don't add the mixture all at once back into the pan, it needs to be added gradually while you whisk.
    Place the pan back on the stove over medium heat. Bring the ingredients up to a gentle boil, reduce the heat cook and whisk slowly for 2 more minutes.
    Remove the pan from the heat and stir in the butter, salt and vanilla. Pour the pudding into dessert dishes and cover the surface of the pudding with plastic wrap so it's touching the top of the pudding. The plastic wrap will prevent a film from forming on the top of the pudding as it cools. Let the pudding cool on the counter 45 minutes before refrigerating for one day.