This Eggless Vanilla Pudding is rich and creamy, and downright dreamy! Super easy to make with simple ingredients. A classic and comforting dessert that the whole family will love. The recipe includes step-by-step photos and lots of tips.
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.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 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.
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.
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.
Quick Recipe Tips
Once you add the cornstarch mixture, whisk constantly, but slowly to avoid scorching the milk.
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.
Frequently Asked Questions
Custard is pudding’s close cousin. Both are typically made of eggs, sugar, and milk. The main difference is that pudding uses starch for thickening, whereas custard’s thickening agent is egg yolk, in most instances. Pastry Cream’s texture also tends to be firmer than pudding.
In my opinion, this eggless vanilla pudding is a bit thin to use as a filling, I would recommend using my eggless pastry cream recipe instead.
Yes, absolutely!
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.
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.
More Recipes You’ll Love!
- Eggless Vanilla Wafers (Egg-Free Nilla Wafers)
- Easy Eggless Pastry Cream
- How to Make Evaporated Milk
- Easy Eggless Flan
- Browse more recipes…
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Easy Eggless Vanilla Pudding
Ingredients
- ½ cup + 1 tablespoon + 1 teaspoon (140 ml) evaporated milk
- 6 tablespoons (60 g) cornstarch
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon salt (see notes)
- 3 teaspoons (15 ml) pure vanilla extract
- 4 tablespoons (56 g) unsalted butter
- ¼ cup (73 g) sweetened condensed milk (optional – see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Mix evaporated milk and cornstarch until very smooth.
- 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.
- 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.
- 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 removing it from the heat.
- Allow cooling for 20 minutes, occasionally stirring to prevent a skin from forming.
- Add the sweetened condensed milk to the pudding (if using). The pudding will naturally thin out a little after adding 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).
- 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.
- Once you add the cornstarch mixture, whisk constantly, but slowly to avoid scorching the milk.
- 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Thanks for a lovely recipe. I pass because of high calories. I am your fan for your awesome recipe roll out.
Manu… Namaste. 🙏
Hello Manu! I am to know that you enjoy my recipes. Thanks so much for taking the time to come back and let me know.
Your recipe looks fantastic, but I’m allergic to both eggs AND corn. Is there another starch that would work with this recipe, such as tapioca or potato?
I would try Arrowroot
Hello Cheryl! My fave cornstarch substitute is potato starch. It has a neutral flavor and works great as a thickener, and the best part is that it can typically be substituted with a 1:1 ratio. This is the one I use: https://amzn.to/3tTCCJo (affiliate link) Hope this helps!