Dairy Free Creamy Vanilla Pudding

Total time2 hr 20 min

Prep time5 min

Cook time15 min

This spoon-coating pudding gets its silky texture from a classic cornstarch-thickened base, whisked over gentle heat until it transforms from a thin liquid into a glossy, thick custard. Pure vanilla extract gets stirred in right at the end, giving the whole batch that warm, unmistakable flavor that makes vanilla pudding so comforting. Straining the mixture before it chills ensures a completely smooth finish with zero lumps, and pressing plastic wrap directly onto the surface keeps it perfectly skin-free while it sets. After a couple of hours in the fridge, you're left with a cold, creamy dessert that scoops beautifully into cups or ramekins for an easy make-ahead treat. It's a genuinely satisfying option to add to a dairy free dessert rotation.

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Ingredients

4 servings

½ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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3 tbsp cornstarch
¼ tsp salt
2 ½ cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ tsp pure vanilla extract

Instructions

1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined.
2
Gradually pour in the milk and heavy cream, whisking constantly until the dry ingredients are fully dissolved and no lumps remain.

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