Easy Creamy Vanilla Milk Pudding

Name: Classic Creamy Vanilla Milk Pudding
Prep time: 5 min
Cook time: 15 min
Total time: 140 min
Cuisine: International
Ingredients: 1 l whole milk; 1 cup granulated sugar; 4 tbsp all-purpose flour; 2 tbsp cornstarch; 1 tsp vanilla extract, or 5 grams vanilla sugar; 1 tbsp unsalted butter, added off heat

What You Need

Ingredients

6 servings

4 1/4 cup whole milk
1 cup granulated sugar
1/4 cup all-purpose flour
2 tbsp cornstarch
1 tsp vanilla extractor 5 grams vanilla sugar
1 tbsp unsalted butteradded off heat

Equipment

saucepan
whisk
electric mixer
serving bowls

FAQ

Frequently Asked Questions

Whisk the flour and cornstarch into the cold milk before turning on the heat. This ensures the dry ingredients dissolve completely.

The mixture will start bubbling and thickly coat the back of a spoon. It will continue to thicken significantly as it cools.

You can use five grams of vanilla sugar or a teaspoon of vanilla bean paste. Add these at the very end just like the extract.

Let the portioned bowls sit at room temperature until they are no longer warm to the touch. Then move them to the refrigerator to finish setting.

Yes, this dessert is perfect for making in advance. It stores well in the refrigerator for up to three days.

Serve it cold straight from the refrigerator. Ground pistachios and a fresh cherry make a classic and beautiful garnish.

Press a piece of plastic wrap directly onto the surface of the pudding before chilling. This blocks air from drying out the top layer.

Step By Step

Instructions

Prep & Whisk
Mix the Base Cold
Grab a sturdy saucepan and whisk together your whole milk, granulated sugar, all-purpose flour, and cornstarch while the milk is still cold from the fridge. Make sure every last pocket of starch dissolves completely before you touch the stove knob, giving you a smooth, lump-free start.
4 1/4 cup whole milk1 cup granulated sugar1/4 cup all-purpose flour2 tbsp cornstarch
Stovetop Cooking
Thicken on the Stovetop
Set that saucepan with the whole milk, granulated sugar, all-purpose flour, and cornstarch over steady medium heat. Keep your whisk moving constantly across the bottom for exactly ten minutes, watching for lazy bubbles and a rich, velvety thickness to develop.
4 1/4 cup whole milk1 cup granulated sugar1/4 cup all-purpose flour2 tbsp cornstarch
Butter & Vanilla Beat
Whip in the Aromatics
Take the thickened pudding off the burner right away. Drop the unsalted butter and vanilla extract directly into the hot pan, then grab an electric mixer and beat everything for five minutes straight until it turns gorgeously glossy, light, and airy.
1 tbsp unsalted butter1 tsp vanilla extract
Cooling & Set
Portion and Chill
Spoon this warm, fragrant pudding made with the whole milk, granulated sugar, all-purpose flour, cornstarch, unsalted butter, and vanilla extract evenly among your serving bowls. Let them sit on the counter until they hit room temperature, then pop them into the refrigerator for at least two hours before digging in.
4 1/4 cup whole milk1 cup granulated sugar1/4 cup all-purpose flour2 tbsp cornstarch1 tbsp unsalted butter1 tsp vanilla extract

Before turning on any heat, whisk your dry ingredients straight into the cold milk for this homemade vanilla pudding. Keeping things cold at the start lets the flour and starch dissolve evenly, which is hands-down the easiest way to avoid lumps. Keep stirring gently across the bottom as it warms up, then pull it off the burner right when it turns luscious and thick.

Give the warm pudding a quick whip with your mixer just like we do below to get that silky, cloud-like texture, then dish it out to set in the fridge. Keep in mind that pudding naturally firms up a lot as it chills, so factor in that quiet resting time when judging how thick it looks on the stovetop.