Easy Vanilla Pudding Recipe Eggless

Have you ever wanted to make vanilla pudding but didn't have a pudding mix? Well, you don't need it. Since this vanilla pudding needs only four ingredients and five minutes to make. And, the best part is you can make it classic, eggless, vegan or healthy by simply switching the milk or starch. With this easy recipe, you will never buy pudding mix again.

Growing up, our favorite desserts use to be pudding. Of course, chocolate was my favorite while my brother loved the vanilla and my sister loved her caramel. She'd also make strawberry, pineapple, and mango puddings.

My kids love pudding and I make these often. The best thing about pudding is you can eat them warm or cold. I think they taste better cold but my kids have no patience so they often eat it warm. This week, Rhea added banana slices to her strawberry pudding.

About this recipe

A dessert with just 4 ingredients you probably already have in the kitchen and gets done in just 5 minutes. How easy is that?

As you can see, I have given you the recipe for classic vanilla pudding that can be easily made into an eggless or vegan just by using the same classic recipe and switching one or two ingredients.

I used to always make the classic vanilla pudding with egg yolks. And yet, over the years I've found that the egg yolks are unnecessary and the pudding is more fool-proof without egg yolks.

When I make this for the kids, I use half cream and half milk, so it's nice and rich. And yet, in winter, when we have one too many puddings, I use all milk. I have given you the option to make this a healthier vanilla pudding without cream or egg yolks.

Ingredients and substitutes

• Milk - I use whole milk, not low fat. You want the rich flavor of milk in the pudding, not just sugar and cornstarch. And yet, you can use almond milk or coconut milk for a vegan version. I will give you the recipe below.
• Cream - I use a good 35% fat cream, but you can also use low-fat cream. If you want to make this pudding with only milk it is possible, and I will also share the recipe for a healthy vanilla pudding below.
• Egg yolks - Add richness and help make the custard thicker. But so does cornstarch. So ideally, if you want to omit the egg yolks you can just add 1 tablespoon cornstarch for every two yolks.
• Sugar - I've used white sugar but you can use brown sugar for a caramel flavor. You can even use ¼ cup honey or ¼ cup agave syrup.

Step by step instructions

• In a saucepan - combine all ingredients - starting with the sugar or honey, cornstarch (egg yolks and cocoa powder if using) - combine well.
• Gradually pour in the cream while whisking at the same time. Make sure you get the corners of the pot so no dry powder is stuck there.
• Next, add in the milk and vanilla, give it a mix.
• Place the pan on a medium heat stirring to ensure it does not stick to the bottom.
• Once the milk is heated through, turn the heat to low and continue to stir.
• I like to switch between a whisk and a spatula. The whisk makes sure there are no lumps and the spatula helps scratch the sides and bottom well.
• The mixture will soon become thick - you want to cook it until it comes to a low boil. The boil is what will cook the cornstarch and make it thicker.
• NOTE - do not use high heat - you can scorch the milk on the bottom which will give you a burnt smell and if you are using egg yolks it will scramble with high heat.
• Once you reach a boil you will have a thick mixture which will coat the back of your spoon or spatula (see video).
• Take it off the heat.
• Pour into serving cups.
• Lightly tap the cup on the counter to help the pudding settle
• Place in the fridge for at least 3 to 4 hours to chill completely.
  (the pudding is ready in an hour but you do need at least 4 hours for them to chill)
• Serve as is or topped with a dollop of whipped cream, or chocolate shavings.

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Printable Recipe

Homemade Vanilla Pudding from Scratch - Classic, Eggless, Vegan or Healthy

Author: Veena Azmanov

5 from 9 votes

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Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 3 hrs 15 mins

Calories: 404kcal

Adjust Servings Here: 4 servings

Description

Have you ever wanted to make vanilla pudding but didn't have a pudding mix? Well, you don't need it. This vanilla pudding needs only four ingredients and five minutes to make. The best part is you can make it classic, eggless, vegan or healthy by simply switching the milk or starch. With this easy recipe, you will never buy pudding mix again.

Video

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Ingredients 

1x2x3x

CLASSIC VANILLA PUDDING

• ▢ 1 cup (240 ml) Milk
• ▢ 1 cup (240 ml) Whipping cream or milk
• ▢ ½ cup (100 g) Sugar
• ▢ 2 Egg yolks
• ▢ 2 tablespoon Cornstarch
• ▢ 1 tablespoon Vanilla extract

EGGLESS VANILLA PUDDING

• ▢ 1 cup (240 ml) Milk
• ▢ 1 cup (240 ml) Whipping cream or milk
• ▢ ½ cup (100 g) Sugar
• ▢ 4 tablespoon Cornstarch
• ▢ 1 tablespoon Vanilla extract

VEGAN VANILLA PUDDING

• ▢ 2 cup (470 ml) Almond Milk
• ▢ ½ cup (100 g) Sugar
• ▢ 4 tablespoon Cornstarch
• ▢ 1 tablespoon Vanilla extract

HEALTHY VANILLA PUDDING

• ▢ 2 cup (470 ml) Milk
• ▢ ¼ cup (60 ml) Honey
• ▢ 3 tablespoon Cornstarch
• ▢ 1 tablespoon Vanilla extract

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Instructions

• In a saucepan – combine all ingredients – starting with the sugar or honey, cornstarch (egg yolks and cocoa powder if using) – combine well.
• Gradually pour in the cream while whisking at the same time. Make sure you get the corners of the pot so no dry powder is stuck there.
• Next, add in the milk and vanilla, give it a mix.
• Place the pan on a medium heat stirring to ensure it does not stick to the bottom.
• Once the milk is heated thru, turn the heat to low and continue to stir.
• I like to switch between a whisk and a spatula. The whisk makes sure there are no lumps and the spatula helps scratch the sides and bottom well.
• The mixture will soon become thick – you want to cook it until it comes to a low boil. The boil is what will cook the cornstarch and make it thicker.
• NOTE – do not use high heat – you can scorch the milk on the bottom which will give you a burnt smell and if you are using egg yolks they will scramble with high heat.
• Once you reach a boil, you will have a thick mixture which will coat the back of your spoon or spatula (see video).
• Take it off the heat.
• Pour into serving cups.
• Lightly tap the cup on the counter to help the pudding settle.
• Place in the fridge for at least 3 to 4 hours to chill completely.
• (the pudding is ready in an hour but you do need at least 4 hours for them to chill)
• Serve as is or topped with a dollop of whipped cream, or chocolate shavings.

Nutrition Information

Calories: 404- kcalCarbohydrates: 34- gProtein: 5- gFat: 28- gSaturated Fat: 16- gCholesterol: 190- mgSodium: 56- mgPotassium: 139- mgSugar: 29- gVitamin A: 1150- IUVitamin C: 1- mgCalcium: 123- mgIron: 1- mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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