Simple Stovetop Vanilla Pudding

Recipe by Sarah Jampel
4 Reviews 4.8 out of 5 stars

Of all the vanilla pudding recipes out there, this one deserves to become your new go-to. First, there’s its simplicity: no finicky tempering of eggs and just ten minutes of gentle stovetop stirring required. And then there’s the taste: In side-by-side tests, we found that sweetening with sweetened condensed milk (rather than sugar alone) produced a silkier, more well-rounded pudding. This vanilla pudding recipe may be a bit more work than the box, but the final product is infinitely more delicious. 

Prep
20 mins
Total
25 mins
Yield
about 3 1/2 cups (6 to 8 servings)
Simple Stovetop Vanilla Pudding - select to zoom
Simple Stovetop Vanilla Pudding - select to zoom
Simple Stovetop Vanilla Pudding - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Set a fine-mesh sieve over a medium bowl and place it near your stove.  

  2. In a large saucepan, whisk together the cornstarch, sugar, and salt. Add the egg yolks and whisk until fully combined, making sure to reach the edges of the pan. 

  3. Pour in the milk and heavy cream, then whisk thoroughly to eliminate as many lumps as possible.  

  4. Set the saucepan over medium-low heat and cook, whisking frequently, for 8 to 10 minutes, until the mixture is thick enough that your whisk leaves lines in the bottom. Stir constantly toward the end, switching to a flexible spatula if necessary to reach into the edges of the pan. 

  5. Remove the saucepan from the heat, whisk in the sweetened condensed milk, and stir until the pudding is smooth and shiny. Immediately press the pudding through the sieve to remove any lumps. Whisk in the vanilla. 

  6. Transfer the vanilla pudding to a serving bowl or portion into individual ramekins or small cups or jars. Enjoy warm, or press a piece of plastic wrap or parchment onto the surface of the pudding to prevent a skin from forming and then chill until set, about 3 hours. Serve with whipped cream or berries, if desired.

  7. Store the vanilla pudding in the refrigerator for up to 5 days. 

Tips from our Bakers

  • To make a half-batch, use 1/3 cup (104g) sweetened condensed milk and halve all other ingredients. Use a medium saucepan and watch closely, as the pudding will cook more quickly. 

  • For a half-chocolate, half-vanilla version, try our Chocolate and Vanilla Pudding Cups. 

Baker’s Resources