Vanilla Pudding

Here is a recipe for plain and simple vanilla pudding.  It’s great on its own in two cute little cups or tucked into a graham cracker crust with whipped cream on top.

Whisking the dry ingredients into the milk and cream before placing it on the stove ensures a lump-free pudding every time.


Vanilla Pudding
Makes 2 small bowls of vanilla pudding.
  • 1¼ cup milk
  • ½ cup heavy cream
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  1. In a medium glass bowl, add the sugar, cornstarch and salt. Stir lightly with a whisk to blend.
  2. Then, slowly pour in ¼ cup of the cream and whisk vigorously to dissolve the sugar and cornstarch. Add the last of the cream slowly, still whisking.
  3. Add the milk slowly and whisk very well to ensure all the dry ingredients are dissolved.
  4. Pour the milk and cream mixture into a saucepan and turn the stove onto medium. Bring the pudding to a simmer while constantly stirring with a wooden spoon. Be sure to scrape the sides and bottom of the saucepan during cooking.
  5. Once the pudding starts to gently simmer, turn the heat to low and cook another 1 minute. Turn off the heat, and then stir in the butter and vanilla.
  6. Pour the mixture into 2 small cups, cover with plastic wrap and refrigerate at least 4 hours before serving. If you don’t like a pudding skin, press the plastic wrap directly on the surface of the pudding before chilling.


  1. says

    Thanks for leaving a comment on my blog! I’m so glad to have found yours…delightful! This pudding looks delicious – I love, love homemade pudding. So simple and delicious.

    • says

      Hi Lynn,

      Thanks for writing.

      Did you use 2 full tablespoons of cornstarch? Did you let the pudding come to a full simmer? The thing about cornstarch is that it needs to be dissolved in a cold liquid and then brought to a boil to reach its thickening capacity.


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