Easy Homemade Vanilla Pudding

1. Stage

Set up strainer:  Set a fine mesh strainer over a medium heat-proof bowl. You’ll need it to strain the pudding.

2. Stage

Cut the vanilla pod:  Use a sharp paring knife to cut the vanilla bean pod in half lengthwise. Use the back of the knife to scrape the seeds into a medium (4-quart) saucepan. Add the pod in there too.

3. Stage

Add the remaining ingredients:  Add the sugar, cornstarch, and salt and whisk until combined. Add the milk and continue whisking until the dry ingredients are fully dissolved. Then, add the butter.

4. Stage

Slowly bring to a boil:  Set the saucepan over medium-low heat. Continue to whisk slowly, ensuring that the whisk reaches the edges of the pot. As the mixture warms, the butter will melt but not be completely incorporated. The mixture will first thicken to look like heavy cream. Then, it will steam and bubbles will appear around the edges. This will take 15 to 20 minutes. Do not increase the heat and rush the process—the pudding will become gritty or the cornstarch may overcook and get clumpy.

5. Stage

Boil the pudding:  As soon as you see bigger bubbles appear in the center of the saucepan, set a 1-minute timer and continue to whisk gently. After 1 minute, remove the saucepan from the heat. The pudding will be pourable and the texture will be similar to unstrained yogurt.

6. Stage

Strain and add vanilla extract:  Pour the pudding through the prepared strainer. Use a rubber spatula to scrape all the pudding out of the pot and through the strainer. Discard the vanilla pod.  Stir the vanilla extract into the pudding. Cover it with plastic wrap, making sure the wrap is pressed against the surface of the pudding and refrigerate until chilled, about 2 hours.

7. Stage

Serve: Remove the pudding from the refrigerator and discard the plastic wrap. Stir the pudding and scoop into small bowls.  Top the pudding with any of the optional toppings, such as graham crackers, sliced strawberries, berries, sliced bananas, whipped cream, chocolate shavings, or a sprinkling of flaky sea salt. Transfer leftovers into an airtight container or individual mason jars—4-ounce ones are the best size—and refrigerate. Stir well before serving to help loosen the pudding. Keep toppings separate from the pudding and top once ready to eat. The pudding will last for up to 5 days in the refrigerator. For longer storage, transfer the pudding into popsicle molds—the pudding pops will last for 2 months in the freezer. Love this recipe? Leave us stars below!