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Classic Vanilla Pudding

Enjoy this creamy dessert on its own, or add a few ingredients to create a silky coffee pudding, rich chocolate pudding, and more.

  • Prep:
  • Total Time:
  • Servings: 4
Classic Vanilla Pudding

Photography: John Kernick

Source: Everyday Food, September 2011


  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract


  1. Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.

  2. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.

  3. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.

  4. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Cook's Note

Top with whipped cream. Make sure cream is cold before beating and add a little confectioners' sugar.


Reviews (3)

  • wings7 9 Jan, 2013

    I was in a inspiration mood this morning so I tried her recipe but i use fresh vanilla beans ...and fresh vanilla bean sugar which I made beforehand...WOW it was delicious

  • Kelzam 11 Jan, 2012

    Today, I made the butterscotch pudding. To have a healthier dessert, I used coconut milk. I usually drink almond milk, but it would be too thin for this recipe. I urge others to try the cocnut milk, as the pudding was wonderful, rich flavored, and smooth. I plan to try the chocolate pudding recipe, perhaps even making a chocolate pie very soon.

  • wifeofboyd 30 Oct, 2011

    This is so easy, I never knew I could make pudding. I added 1/4 cup cocoa powder to the dry ingredients as suggested in the magazine article. Topped with whipped cream, it really impressed my company. I am going to try to turn this into tapioca pudding next!

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