Vanilla Pudding (Naturally Sweetened)

Vanilla pudding is the perfect weeknight dessert. Creamy, full of vanilla flavor, and naturally sweetened with maple syrup. This vanilla pudding is sure to become a family favorite.

vanilla pudding

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What You Need:

Whole milk: I always promote the use of raw whole milk. If you don’t own a cow, I encourage you to find a local farmer to buy local raw milk. Of course you can use whole milk from the store as well.

Cornstarch: Cornstarch gives the pudding a thick creamy consistency. I use Anthony’s Cornstarch because it is Organic which means you can avoid GMO corn.

Sea salt: A small amount of Himalayan pink sea salt brings out the sweetness in the pudding.

Egg yolks: Try to use pasture raised eggs because not only are the eggs more nutritious, but their yolks are more orange which gives your pudding a better color.

Vanilla extract: Because vanilla extract can have extra ingredients including sugar be sure to check the ingredients list. Learn how to make pure vanilla extract to save even more money!

Maple Syrup: Real maple syrup is pure with no added ingredients. It has the best flavor and makes this pudding delicious!

Butter: I use salted butter in this recipe because it is what I normally have in the freezer/ refrigerator.

How to Make Vanilla Pudding

First, pour the milk and maple syrup into a saucepan. Do not turn on the heat yet, but add the cornstarch, salt, and the egg yolks. Use a whisk to thoroughly combine the ingredients.

Afterward, turn on the heat to medium high. Use a whisk to constantly stir until the pudding begins to lightly boil and thicken. This should take about 8-10 minutes but, DO NOT walk away from the stove at this time because it is so easy to get distracted and before you realize it the bottom of the pan is scorched, and you ruined your pudding.

Now, turn off the heat and also remove the pan from the hot burner. Add in the vanilla and butter and stir to combine.

A Trick to Avoid a Skin Forming

A trick to stop a film from forming on the top of your pudding is to fill your sink a 1/4 of the way full of cold tap water and place the pot directly into the cold water. Occasionally, stir while the pudding is cooling. This process should take about five minutes.

Finally, pour the pudding into an airtight container or individual serving cups and chill for a minimum of 4 hours or overnight. Enjoy with whipped cream, use it in banana pudding, or your favorite pound cake trifle.

Other Post You May Enjoy:

Carob Pudding

Hibiscus Tea

BBQ Sauce

vanilla pudding

Vanilla Pudding
Creamy vanilla pudding sweetened with maple syrup.
Prep Time 5 mins
Cook Time 10 mins
Chill Time 1 d
Total Time 15 mins
Course Dessert
Cuisine American
Servings 8 servings


  • 4 cups whole milk
  • 5 tbsp cornstarch
  • 2 egg yolks
  • 1/4 tsp sea salt
  • 1/2 cup maple syrup
  • 3 tbsp butter
  • 1 tbsp vanilla extract


  • Firstly, pour 4 cups of whole milk into a 4-quart saucepan.
  • Next add the egg yolks, cornstarch, carob powder, sea salt, and maple syrup. Whisk the ingredients together until everything is completely combined.
  • Afterward place the pan on the stove and turn the burner on to medium high heat. Stir constantly with a whisk.
  • Then after about 8-10 minutes the pudding will start to boil and thicken. Once the pudding thickens and leaves a trace while stirring, turn off the heat.
  • Add the butter and vanilla and stir to combine.
  • Optional: Fill your sink with a couple of inches of cold tap water. Place the pot into the water to cool the pudding. Stir with a whisk several times while it is cooling. You want the pudding to be slightly warm. This process will take about 5 minutes.
  • Once the pudding is cooled (slightly warm to the touch) pour it into a container with a lid and let it finish chilling in the refrigerator for 4 hours or overnight.
  • Serve with a dollop of homemade whipped cream and enjoy!

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