Homemade Vanilla Pudding For Two

Two small jars of vanilla pudding topped with whipped cream and berries.

Homemade Vanilla Pudding For Two

Better than box mix, this homemade vanilla pudding is rich, creamy, and simple to make. A smaller batch made on the stovetop with milk and sugar, egg yolk and cream for richness, and cornstarch to thicken. Perfect for parfaits, layering into desserts, or an easy dessert for two.

Prep Time10

Cook Time10

Total Time4 20

Course: Dessert

Cuisine: American

Diet: GF

Servings: Cups (approx.)

Calories: 166kcal

Author: Erin Cernich

Equipment

Ingredients

1 large egg yolk, room temperature
1 ½ tablespoons cornstarch
¼ cup heavy whipping cream
¾ cup whole milk
3 tablespoons granulated sugar
1 tablespoon unsalted butter, cold and cut into cubes
1 teaspoon vanilla bean paste, or vanilla extract
⅛ teaspoon salt

Instructions

In a small mixing bowl, whisk the egg yolk, cream, and cornstarch until fully combined and the starch is dissolved.
1 large egg yolk, room temperature, 1 ½ tablespoons cornstarch, 1/4 cup heavy whipping cream
In a small saucepan, add the milk and sugar and heat over medium heat until small bubbles start to form along the sides of the pan. This can take about 2 to 3 minutes. Do not boil.
3/4 cup whole milk, 3 tablespoons granulated sugar
While whisking constantly, slowly drizzle about half of the heated milk into the egg mixture to temper the mix. Whisking keeps the egg from scrambling. Return the tempered mix to the saucepan, keep whisking, and heat over medium until the pudding starts to bubble. This can take 2 to 3 minutes.
Remove the pudding from the heat and add the butter, vanilla, and salt. Mix until the butter has melted.
1 tablespoon unsalted butter, cold and cut into cubes, 1 teaspoon vanilla bean paste, or vanilla extract, 1/8 teaspoon salt
This is optional, but recommended: strain the pudding through a fine mesh strainer set over a bowl to remove any lumps. Cover the pudding with plastic wrap, directly touching the top. This will keep a skin from forming on the pudding. Let the pudding sit at room temperature for 10 to 15 minutes to cool down before refrigerating. Chill for at least 4 hours, or overnight, to thicken and set.

Notes

Serving Size - This small batch recipe can be doubled.
Sweetener - Use any sweetener of choice. I have made pudding with maple syrup and coconut sugar, and it is equally delicious.
Milk and Heavy Cream - For super creamy and rich pudding, I recommend whole milk and heavy cream. 2% milk is an option.
Vanilla- Vanilla bean paste will deliver deep vanilla flavor. I get mine at Sam's Club. Extract will also work.
Storage - Keep the pudding covered and refrigerated for up to 2 days. Beyond that, and it will start to loosen.

Nutrition