This is our ultimate vanilla pudding, perfect for eating by itself or adding to any number of desserts.
Well, this vanilla pudding recipe is proof that it pays to make pudding from scratch.
Its the perfect addition to any dessert recipe, from trifles to jellyrolls to filled doughnuts.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
But heres the best way to enjoy this creamy vanilla pudding: by the spoonful.
Ingredients for Vanilla Pudding
This is a fairly brief ingredient list.
Vanilla pudding is all in the technique, so good, high-quality ingredients are necessary.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
It will keep up to 3 days in the fridge.
Scrape vanilla bean seeds:
Halve vanilla bean pod lengthwise.
Using the back of a paring knife, scrape seeds from pod halves into a medium saucepan.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Warm milk:
Add scraped pod halves and milk.
Bring to a simmer over medium, stirring occasionally.
Return egg yolk mixture to remaining milk mixture in saucepan.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Strain pudding:
Pour through a fine mesh strainer into a large heatproof bowl.
Chill pudding:
Remove and discard vanilla pod halves.
Cover pudding with plastic wrap pressed directly onto surface.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Chill until cold, about 2 hours.
Store, with plastic wrap still pressed against surface, in refrigerator up to 3 days.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox