Easy Eggless Vanilla Pudding

Today’s recipe is a classic, and it’s surprisingly simple to make, Eggless Vanilla Pudding. My kids are huge fans of pudding. And while it’s true that most box puddings today are egg-free, in my opinion, nothing beats homemade. So, forget boxed mixes or pre-packaged pudding cups. Making Homemade Egg-Free Vanilla Pudding is as ridiculous easy, and the results are beyond delicious! Plus, you probably have all the ingredients in your kitchen right now. This is a classic, comforting dessert that we love – and I hope you will too!

Eggless Vanilla Pudding Recipe Highlights

This pudding is rich and creamy, and downright dreamy.It does not have preservatives or additives in it.Super easy to make.Made with pantry staples. Perfect to make Eggless Banana Pudding.

2 – Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally.

Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. Cornstarch: This is our thickening agent; it helps our egg-free vanilla pudding to set. Milk: I used whole milk. I haven’t tested this recipe with lower fat milk or a milk substitute. So, I am not sure if the pudding will thicken properly if you use another type of milk. Heavy cream: Make sure it has at least 35% of fat content.Sugar: Regular white granulated sugar o caster sugar.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. In this recipe, I used black salt, which adds a subtle eggy flavor.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Butter: Added at the end for a creamy, smooth, and silky egg-free vanilla pudding mouthfeel.Sweetened condensed milk: This is my secret ingredient for an ultra-smooth pudding. It’s optional but I recommend you don’t skip it.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 1 – Mix evaporated milk and cornstarch until very smooth. 3 – Then, in a very slow stream, whisk the evaporated milk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. 4 – Remove the pan from heat and whisk in the vanilla extract and butter. Keep in mind that the pudding thickens as it cools, so you don’t need it to be super thick before you remove it from the heat. Allow cooling for 20 minutes, stirring occasionally to prevent a skin from forming. 5 – Add the sweetened condensed milk to the pudding. The pudding will naturally thin out a little after you add the milk, it’s ok. Pour pudding through a fine-mesh sieve into a medium-sized heatproof bowl (pouring through the sieve is optional but it will eliminate any lumps). 6 – Cover the surface of the pudding with plastic wrap, the plastic should be placed directly against the surface of the pudding to prevent a skin from forming. Allow to cool to room temperature and then transfer to refrigerator and allow to chill for several hours (preferably overnight) before serving.

This pudding needs time to cook and thicken. Do NOT increase the heat in an effort to speed up the thickening process. Be patient and keep stirring! If you notice that your pudding has lumps, pour it through a wire mesh strainer while still warm. To prevent a skin from forming on the pudding, place a piece of plastic wrap on top, so that it is directly touching the hot pudding. Make sure the pudding is completely cool before serving.

Storing Instructions

Store eggless vanilla pudding in an airtight container and cover it with plastic wrap in the refrigerator for up to a week. I don’t recommend freezing pudding. It won’t thaw well.