Homemade Vanilla Bean Pudding
There’s something downright magical about homemade pudding—especially when it’s infused with real vanilla beans.
This Homemade Vanilla Bean Pudding is luxuriously creamy, perfectly sweet, and tastes like a hug in a bowl.
Plus, it’s so simple to make, you’ll wonder why you ever bothered with store-bought!
How to Make It
Note: This is an overview. See recipe card below for ingredient quantities and full instructions.
1. Scrape the Vanilla Beans
Split the vanilla bean pod lengthwise and scrape out those fragrant little seeds. Trust me, this is where the magic starts—those tiny black specks are pure gold!
2. Heat the Milk Mixture
In a saucepan, warm the milk, sugar, and vanilla seeds (plus the empty pod for extra flavor!) over medium heat. You want it just steaming—no boiling!
3. Whisk the Egg Yolk Mixture
While the milk heats, whisk egg yolks and cornstarch until smooth. This ensures no lumps in your pudding (because nobody wants a chunky dessert).
4. Temper the Eggs
Slowly pour a bit of the hot milk into the egg mixture while whisking constantly. This prevents scrambled eggs in your pudding (yikes!).
5. Thicken to Perfection
Pour everything back into the saucepan and cook, stirring nonstop, until thick and glossy. Think “coat the back of a spoon” consistency.
6. Strain and Chill
Strain the pudding through a fine-mesh sieve to remove any bits (and the vanilla pod). Pour into cups, cover with plastic (press it right onto the surface to prevent a skin), and chill.
Pro Tips
- Don’t rush the thickening! Low and slow keeps the pudding silky.
- Use real vanilla beans for the best flavor, but in a pinch, 2 tsp pure vanilla extract works too.
- For extra richness, swap ½ cup of milk for heavy cream.
- No skin? Press plastic wrap directly on the pudding before chilling.
Storage
- Fridge: Keeps for 3–4 days in an airtight container.
- Freezer: Not recommended (texture gets grainy).
- Reheat: Gently warm with a splash of milk, whisking until smooth.
Homemade Vanilla Bean Pudding
Description
A classic vanilla pudding made with real vanilla beans for an indulgent, creamy dessert that’s surprisingly easy to whip up.
Ingredients
Instructions
-
Prep the Vanilla Bean:
Split the pod lengthwise and scrape out seeds with a knife.
-
Heat Milk & Sugar:
In a saucepan, combine milk, sugar, vanilla seeds, and the empty pod. Heat over medium until steaming (do not boil).
-
Whisk Egg Mixture:
In a bowl, whisk egg yolks, cornstarch, and salt until smooth.
-
Temper Eggs:
Slowly pour ½ cup hot milk into egg mixture while whisking constantly.
-
Thicken Pudding:
Pour everything back into the saucepan. Cook over medium-low, stirring constantly, until thick (3–5 mins).
-
Finish:
Remove from heat, stir in butter (if using), and strain through a fine-mesh sieve.
-
Chill:
Divide into cups, cover with plastic (touching the surface), and refrigerate 2+ hours.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 32g11%
- Sugars 25g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No vanilla bean? Use 2 tsp vanilla extract (add after cooking).
- Lumps? Strain before chilling!
- Skin phobia? Press plastic wrap directly on the pudding.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
