Vanilla and Chocolate Pudding

This Vanilla and Chocolate Pudding is a classic dessert I love making from scratch—especially when I want something simple, comforting, and free of artificial ingredients. I enjoy how easy it is to layer or swirl these two rich puddings together, creating a beautiful contrast in taste and color. Whether I serve it warm on a chilly day or chilled in the summer, it’s a treat that never fails to satisfy.

Why You’ll Love This Recipe

I love that this recipe makes both vanilla and chocolate pudding from basic pantry staples, and I know exactly what goes into each batch. The puddings are silky, creamy, and not overly sweet, with a consistency I can adjust depending on whether I want to serve them in cups, layer in tarts, or use them as a cake filling. It’s a fun, family-friendly dessert that even picky eaters adore—and I can always dress it up with fruit, chocolate shavings, or nuts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the vanilla pudding:

• 1/3 cup (70g) sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon (2g) salt
• 2 2/3 cups (640ml) milk, divided
• 1 large egg
• 2 teaspoons (10g) vanilla extract

For the chocolate pudding:

• 1/2 cup (100g) sugar
• 1/3 cup (40g) cocoa powder
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon (2g) salt
• 2 2/3 cups (640ml) milk, divided
• 1 large egg
• 1 teaspoon (5g) vanilla extract

Directions

1. Mix the Dry Ingredients:
   In a medium bowl, I combine the sugar, cornstarch, and salt. For the chocolate pudding, I also whisk in the cocoa powder at this stage.
2. Combine with Egg and Milk:
   In a separate bowl, I beat the egg and stir in 2/3 cup (160ml) of milk. I then slowly pour this mixture into the dry ingredients while whisking to make a smooth paste. I set this aside while the remaining milk heats.
3. Heat the Remaining Milk:
   In a medium saucepan, I bring the remaining 2 cups (480ml) of milk to a boil over medium heat. Once hot, I gradually pour it into the cornstarch mixture, whisking constantly to avoid lumps.
4. Cook the Pudding:
   I return the entire mixture to the saucepan and cook it over medium heat, whisking constantly, until it thickens—about 5–7 minutes. Once thick and glossy, I remove it from the heat and stir in the vanilla extract.
5. Serve:
   I spoon the pudding into cups—layering vanilla and chocolate or swirling them together. I let it cool slightly before serving warm or chill it in the fridge for at least an hour if I prefer it cold.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

When I want to make it extra special, I top the pudding with whipped cream, sliced bananas, berries, or chocolate curls. I’ve also used the puddings as fillings for tart shells or parfaits layered with granola. For a richer texture, I sometimes swap a portion of the milk with cream.

Storage/Reheating

I store the pudding in individual containers or a large bowl covered with plastic wrap pressed directly against the surface to prevent skin from forming. It keeps well in the fridge for up to 3 days. I don’t reheat it—if I want it warm, I serve it fresh or heat it gently over low heat before chilling.

FAQs

Can I use non-dairy milk?

Yes, I’ve made it with almond milk and oat milk. Just make sure it’s unsweetened and watch the consistency—it may thicken slightly less than with whole milk.

Can I make this without eggs?

Yes. I leave out the egg and increase the cornstarch slightly (by about 1 tablespoon) to maintain thickness.

Can I use this pudding for pie filling?

Absolutely. I let it cool and thicken slightly before pouring it into a baked crust, then chill it until firm.

How can I prevent lumps in the pudding?

I whisk constantly and gradually add the hot milk to the cornstarch mixture. If I still get a few lumps, I strain the pudding through a fine mesh sieve before chilling.

Why is my pudding too thick or too thin?

That usually comes down to the cooking time or the exact amount of cornstarch. I keep a close eye and cook just until it thickens—remember it thickens more as it cools.

Conclusion

This Vanilla and Chocolate Pudding is a comforting, customizable dessert that I love making for both kids and adults. It’s smooth, flavorful, and made with real ingredients I can feel good about. Whether I serve it simply in a cup or as part of a layered dessert, it’s always a hit and brings a little extra joy to the table.

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