New This Month

Vanilla or Chocolate Pudding


Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts: Chai-Cinnamon Pudding, Mocha-Chip Pudding, Rum-Raisin Pudding, Chocolate-Ginger Pudding, Peanut-Butter Chocolate Parfaits, Boston Cream Pie, and Raspberry Napoleons.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2006


  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened cocoa powder (if making chocolate pudding)
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract


  1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

  2. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.

  3. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

Reviews Add a comment

  • patkathers0n
    1 JUL, 2017
    I had forgotten the sugar and added 1/3 cup at the end with about a tbs of butter and the vanilla. It was sweet enough. , and delicious.
  • jaclynmarianels
    29 APR, 2017
    We had lots of milk about to expire, so I decided to make a batch of each flavor pudding. I made the chocolate first, and it came out perfectly! Then I realized I hadn't added the butter and vanilla, but we liked it the way it was, so I just left it. I made the vanilla version next - it cooked the same, thickened on the stove in the same timeframe - but I decided to stir in butter and vanilla. I put them both in the fridge overnight with plastic wrap. The next day, the chocolate pudding is still lovely and thick, but the vanilla turned to soup! What happened?
  • teri_mac461
    13 APR, 2016
    I used regular white sugar but I think coconut sugar would also work. The vanilla came out fabulous. The chocolate came out too "chocolatey" and a little bitter, my son asked for a milk chocolate flavor so I added an extra tbs of sugar, halved the chocolate powder, melted 1/3 c semi sweet chocolate chips in at the end after the butter and vanilla then added 1/4 c half and half (cream or whole milk would probably work too but I had the half and half on hand). It came out amazing!
  • katiejunegrant
    17 JAN, 2016
    What sugar do you use for this - caster or white?
  • katiejunegrant
    17 JAN, 2016
    I'm a bit confused - why are people saying "I made the vanilla version because I was looking for a use for left over egg yolks" when both the vanilla and the chocolate version of the recipe use the same number of egg yolks?
  • NeroliBlossom
    12 DEC, 2015
    I had two egg yolks to use, so I made the chocolate version of this recipe. I added hazelnut extract. The flavor was unbelievable! I am so glad I found this recipe. It will become a favorite for sure.
  • carknox28
    14 AUG, 2015
    Made the vanilla version to use up extra egg yokes. Family loved it served over homemade Angel food cake with fresh strawberries; deliciously good! Will be making this again.
  • stevehub920
    18 MAR, 2015
    Oh My WORD! This stuff is amazing! Added to my favourite food of all time list.
  • zmitls21
    21 FEB, 2015
    Really good!! I even used flour instead of corn starch because I didn't have any and almond milk instead of regular milk
  • Smitil1018
    3 FEB, 2015
    I follow the recipe without cocoa, used vanilla paste and and added Grand Marnier. It was awesome.