Classic Vanilla Pudding (Eggless)

classic vanilla pudding with whipped cream and chocolate shavings in a jam jar with a spoon

4.62 from 13 votes

Classic Vanilla Pudding (Eggless)

This pudding is as classic as American desserts come. Equally adored by kids and nostalgic adults, it's quick, make-ahead friendly, and simple in all the right ways.

Prep Time5

Cook Time10

Additional Time2

Total Time2 15

Course: Sweet Spreads

Cuisine: American

Keyword: classic vanilla pudding, eggless vanilla pudding

Servings:

Calories: 125kcal

Author: Carolyn Gratzer Cope

Ingredients

½ cup (100 grams) sugar
6 tablespoons (48 grams) cornstarch
¼ teaspoon fine sea salt
4 cups (950 ml) whole milk
2 tablespoons (28 grams) butter
1 tablespoon (15 ml) vanilla extract

Instructions

In a medium pot, whisk together the sugar, cornstarch, and salt.
Whisk in the milk a little at a time, until the dry ingredients are completely incorporated and the mixture is smooth.
Set pot over medium-high heat.
Bring to a boil, whisking frequently.
Reduce heat and simmer, whisking, for 90 seconds.
Remove from heat and whisk in butter and vanilla.
Transfer to one large serving bowl or four smaller containers. Cover (with plastic wrap touching the surface if you're picky about a skin forming) and chill for at least two hours.
When ready to serve, top with whipped cream and chocolate shavings if you like.

Notes

Whole milk creates just the right thickness and set after chilling. If you need to substitute a plant-based milk, I have heard from readers in the past that oat milk and soy milk tend to set just fine. I can't vouch for every type of non-dairy milk or every brand. You'll have to experiment with your particular kind.
To prevent a skin from forming on the top of the pudding, the traditional method is to cover it with plastic wrap directly touching the surface. You'll need to do this fairly quickly. Truth be told, my preferred method is to pour into jars and immediately cover with lids, then pop them right into the fridge. This method results in a tiny bit of condensation collecting on top of the pudding, which seems to consistently prevent a skin. When you open the pudding, use the corner of a paper towel to easily soak up the bit of water before topping if you like.
This vanilla pudding needs at least two hours of chill time in the fridge. You can make it much farther in advance if you like. It will keep well in the fridge for about a week.

Nutrition