Classic, creamy, and crowd-pleasing.

some people love cake, others prefer pie, but I am a pudding girl to my core. I love all kinds — chocolate pudding, panna cotta, banana pudding — the list goes on. Yet there’s something so magical and nostalgic about a classic vanilla pudding. It’s decadent, just-sweet-enough, and simple without being boring. It also means it’s the perfect canvas for whatever sauce, compote, berries, or whipped cream you may have hanging around your fridge. But honestly, I’m happy to just eat spoonful after spoonful of it all on its own.

You do have to chill the pudding before eating, so I like to take the opportunity to divide it into individual cups right after it’s made. That way, once it’s ready, I have the perfect serving of sweet treat at my fingertips — and it’s better than the store-bought pudding cups I grew up with!

Why You’ll Love It

• The most nostalgic dessert. Nothing hits the spot quite like this creamy and balanced vanilla pudding with the perfect texture and level of sweetness.
• Highly customizable. A great pudding is the perfect backdrop for any toppings and flavors you want to add on top, so you’ll never get bored.

Key Ingredients in Vanilla Pudding
Milk: Use whole milk to ensure your pudding has a rich flavor.
Cornstarch: The key thickening agent in the pudding, giving it a smooth texture. If you like a thicker pudding, similar to store-bought pudding cups, use the full 4 tablespoons.
Egg yolks: Egg yolks give the pudding a custard-y richness.
Vanilla: You can use either vanilla extract or vanilla bean paste in the pudding. I find that extract looks and tastes the most nostalgic, while the flecks of vanilla bean paste give the pudding a slightly fancier look and taste.