Easy Eggless Vanilla Pudding

two bowls with Egg free homemade vanilla pudding with whipped cream over a wooden board with fresh strawberries, more vanilla wafers and a gray kitchen towel.

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling Time 4

Total Time 4 20

Servings cups

Calories 530kcal

Author Oriana Romero

Equipment

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)

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.

Notes

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.

Sweetened Condensed Milk: This is my secret ingredient for an ultra-smooth pudding. It’s optional but I recommend you don't skip it. If you decide not to add it, increase the sugar to 3/4 cup (150 g).

Salt: In this recipe, I used black salt, which adds a subtle eggy flavor.

Extra 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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition