How Is Pudding Made From Scratch? The Best 7-Ingredient Guide

Introduction: How Is Pudding Made From Scratch?

There’s something magical about a silky, creamy pudding made from scratch—no box mixes, no artificial flavors, just pure, velvety goodness. How is pudding made from scratch? Surprisingly, it’s easier than you think! With just 7 simple ingredients and 15 minutes of your time, you can whip up a dessert that tastes like it came straight from a gourmet bakery.

Did you know that pudding dates back to medieval times? Back then, it was more like a savory sausage (yes, really!). Thankfully, today’s version is all about sweet, luscious comfort. Whether you’re craving a classic vanilla, a rich chocolate, or a caramel-infused delight, homemade pudding beats store-bought any day.

If you loved our Easy 3-Ingredient Chocolate Mousse, you’ll adore this recipe—it’s just as simple but with an extra layer of creamy indulgence. So grab a whisk and let’s make dessert dreams come true!

What Is Pudding?

Ah, pudding—the ultimate comfort dessert. But how is pudding made from scratch, and why does it have such a funny name? Turns out, “pudding” comes from the French word boudin, meaning “sausage” (blame the Middle Ages for that one!). Thankfully, today’s version is far from meaty—it’s all about smooth, spoonable bliss.

Ever heard the saying, “The way to a man’s heart is through his stomach?” Well, pudding is the ultimate test. One bite of this creamy, dreamy treat, and you’ll have everyone begging for seconds. Ready to become a pudding pro? Let’s get cooking!

Why You’ll Love This Pudding Recipe

✅ Creamy Perfection Every Time – No lumps, no artificial flavors, just velvety-smooth pudding made with real ingredients.

✅ Budget-Friendly & Easy – Skip the expensive store-bought versions—this homemade pudding costs pennies per serving!

✅ Endless Flavor Options – Vanilla, chocolate, butterscotch, or even matcha—customize it your way!

Love our 5-Minute Microwave Fudge? This pudding is just as quick but even more versatile. Once you try it, you’ll never go back to instant mixes!

How to Make Pudding from Scratch

Quick Overview

✔ Prep Time: 5 mins
✔ Cook Time: 10 mins
✔ Total Time: 15 mins (+ chilling)
✔ Difficulty: Easy
✔ Key Feature: Ultra-creamy, no-fail texture

Key Ingredients

• 2 cups whole milk (or half-and-half for extra creaminess)
• ½ cup granulated sugar
• 3 tbsp cornstarch
• ¼ tsp salt
• 2 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract

Step-by-Step Instructions

1️⃣ Whisk Dry Ingredients – In a saucepan, mix sugar, cornstarch, and salt.
2️⃣ Add Milk Gradually – Pour in milk while whisking to avoid lumps.
3️⃣ Heat & Thicken – Cook over medium heat, stirring constantly, until it bubbles and thickens (about 5-7 mins).
4️⃣ Temper Egg Yolks – Slowly mix a spoonful of hot pudding into the yolks, then stir back into the pot.
5️⃣ Finish with Butter & Vanilla – Remove from heat, stir in butter and vanilla until smooth.
6️⃣ Chill & Serve – Pour into cups, cover with plastic wrap (to prevent skin), and refrigerate for 2+ hours.

What to Serve with Pudding

• Crunchy Toppings: Whipped cream, crushed cookies, or toasted nuts.
• Fruit Pairings: Fresh berries, caramelized bananas, or a drizzle of raspberry sauce.
• Drinks: Hot coffee, cold milk, or a glass of dessert wine.

Top Tips for Perfect Pudding

🔹 Avoid Lumps: Whisk constantly while heating.
🔹 Extra Rich? Swap half the milk for heavy cream.
🔹 Skin-Free Pudding: Press plastic wrap directly onto the surface before chilling.

Storing & Reheating Tips

• Fridge: Keeps for 3-4 days in an airtight container.
• Freezer: Not recommended (texture changes).
• Reheating: Gently warm on low heat with a splash of milk.

FAQs: How Is Pudding Made From Scratch?

1. Can I make pudding without eggs?

Yes! For an egg-free version, simply increase the cornstarch to 4 tbsp and skip the egg yolks. The texture will still be creamy, though slightly less rich.

2. Why did my pudding turn out lumpy?

Lumps usually form if the mixture isn’t whisked continuously while cooking. To fix it, strain the pudding through a fine-mesh sieve before chilling.

3. Can I use almond or oat milk instead of dairy?

Absolutely! Just note that non-dairy milks may result in a slightly thinner texture. For best results, use full-fat canned coconut milk for extra creaminess.

4. How long does homemade pudding last?

Properly stored in the fridge, it stays fresh for 3-4 days. Always cover it with plastic wrap touching the surface to prevent a skin from forming.

5. Can I freeze pudding?

Technically yes, but the texture becomes grainy after thawing. For best results, enjoy it fresh or refrigerated.

6. Why is my pudding not thickening?

This usually happens if:

• The heat was too low.
• Not enough cornstarch was used.
• It wasn’t cooked long enough (it thickens more as it cools).

7. Can I make this pudding in the microwave?

Yes! Whisk ingredients in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until thickened (about 3-4 minutes total).

8. What’s the best way to reheat pudding?

Gently warm it on the stove with a splash of milk, stirring constantly. Avoid boiling, as it can break the texture.

Conclusion: How Is Pudding Made From Scratch?

Now that you know how pudding is made from scratch, there’s no excuse not to try it! Creamy, dreamy, and 100% worth the effort. Ready to impress? Whip up a batch tonight! 

Print