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Sweets · American

Vanilla Pudding

Silky stovetop vanilla pudding thickened with egg yolks and cornstarch, no box required.

Hands-on
20 min
Hands-off
3 h
Total
3 h 20 min
Makes
4 servings
Serves
4

20 minutes of work, then at least 3 hours in the fridge to set (up to about 4 hours in a colder fridge or a deeper bowl).

  • easy
  • vegetarian
  • gluten-free
  • dessert
  • make-ahead
  • kid-friendly

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Vanilla Pudding
Amount
Units

Ingredients

You need: large saucepan · 2 large bowls · whisk · fine-mesh strainer · instant-read thermometer · parchment paper (or plastic wrap) · serving bowl or 4 cups

Contains: milk · egg

Method

  1. Heat the milk

    Put 590 ml (2 1/2 cups) of the milk, 99 g (1/2 cup) sugar and 1/4 tsp salt in a large saucepan over medium heat. Heat until simmering, stirring now and then to dissolve the sugar.

    Ready when: Small bubbles appear around the edge and the milk is steaming; the sugar has dissolved. Don't let it boil over.

  2. Mix cornstarch and yolks

    While the milk heats, whisk 28 g (1/4 cup) cornstarch with the remaining 60 ml (1/4 cup) milk in a large bowl for about 15 seconds until there are no lumps. Whisk in the 3 egg yolks for about 30 seconds until fully combined.

  3. Temper the yolks

    Take the simmering milk off the heat. Whisking the yolk mixture the whole time, pour the hot milk into it in a slow, thin stream.

    Ready when: Smooth, warm and pourable, with no strands of cooked egg.

    Otto tried this firstOtto dumps the hot milk in all at once and gets scrambled-egg flecks. Pour slowly and keep whisking.

  4. Thicken

    Pour everything back into the saucepan and cook over medium heat, whisking constantly, for about 1 minute.

    Ready when: Clearly thickened, like a loose pudding, and the thermometer reads 82°C (180°F) in several spots. That is well above the 71°C (160°F) food-safety target for egg dishes.

  5. Finish and strain

    Off the heat, whisk in the 28 g (2 tbsp) cold butter and 1 tbsp vanilla. Pour the pudding through a fine-mesh strainer into a clean bowl.

  6. Cover and chill

    Lightly grease a piece of parchment and press it right onto the surface of the pudding. Refrigerate until cold and set, at least 3 hours.

  7. Whisk and serve

    Peel off the parchment and whisk the pudding until smooth just before serving.

Swaps

  • Instead of greased parchment: plastic wrap pressed directly onto the surface Either stops a skin forming.

Make ahead, store & reheat

Make ahead
It needs at least 3 hours in the fridge anyway, so it's a natural make-ahead dessert: make it in the morning or the day before (within the 3-4 day storage window).
Storage
This is a cooked egg-and-milk dish. Refrigerate it covered within 2 hours of cooking and eat within 3 to 4 days. Don't leave it out for more than 2 hours, or 1 hour above 32°C (90°F).

If something goes wrong

  • Lumps or bits of cooked egg Why: Hot milk added too fast, or not enough whisking.
    Pour slowly while whisking constantly, whisk nonstop on the heat, and strain the finished pudding.
  • Pudding stays thin Why: It didn't get hot enough.
    Keep whisking over medium heat until it reaches 82°C (180°F), or boils and thickens.
  • A rubbery skin on top Why: The surface was exposed while it cooled.
    Press parchment or plastic wrap right onto the surface before chilling.
  • Stiff or gluey after chilling Why: Normal after a cold set.
    Whisk vigorously just before serving.

Good to know

  • Save the 3 egg whites in the fridge for another recipe.
  • Use a large saucepan: the pudding bubbles up as it thickens.

Safety

  • Thickening pudding can spit hot blobs. Use a long whisk, keep your face back, and kids should whisk only with an adult at the stove.
  • The yolks must be cooked: the pudding should reach at least 71°C (160°F); this recipe takes it to 82°C (180°F). Don't taste the raw yolk mixture.
  • Wash your hands, bowls and whisk with hot, soapy water after handling raw egg.