Homemade vanilla pudding is one of those underrated desserts that truly hits the spot. Made from basic ingredients you probably already have, it's rich, creamy, and far superior to store-bought versions. Enjoy this gluten-free vanilla pudding topped with whipped cream and fresh fruit for a delicious and comforting treat.
If you are more of a chocolate kinda gal, make sure to check out my recipe for homemade chocolate pudding.
Jump to:
- Recipe Ingredient Notes
- How to make Gluten Free Vanilla Pudding
- How to make Sweetened Whipped Cream
- Serving Ideas
- Storage
- FAQ - Gluten Free Vanilla Pudding
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free No Bake Desserts
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Milk: I recommend using whole milk to make homemade vanilla pudding. I would not recommend using fat-free milk since you will lose the creaminess of the pudding. I was not very impressed with the pudding made with Almond Milk in this recipe but loved the result I got with Oatly (Oat Milk), Coconut Milk and Cashew Milk.
Vanilla: Do not skimp on the vanilla when making vanilla pudding. This is where the pudding gets its flavor from. I use one fresh vanilla bean in the milk mixture and finish the pudding with vanilla extract. Vanilla Paste also works great here instead of the fresh vanilla bean. Vanilla paste is a blend of concentrated vanilla extract and vanilla bean powder with the consistency of liquid glue. It is more intense than vanilla extract plus you will have vanilla bean specs in your final product.
Egg Yolks: The pudding gets its richness and creaminess from the egg yolks.
Butter: Feel free to substitute with your favorite vegan or dairy free butter (I do not recommend coconut oil).
How to make Gluten Free Vanilla Pudding
To make gluten free vanilla pudding you will need the following tools: a medium-sized, heavy-bottom saucepan, a whisk, a spatula, and glasses or ramekins for your pudding. I use these glasses from CB2 for my pudding recipes and get four generous portions out of one batch.
- Prepare your serving glasses and set them aside.
- To a medium saucepan, add 450 grams of milk. Reserve 75 grams for mixing with the dry ingredients and egg yolks.
- Place the vanilla bean flat on a cutting board. Make sure your knife is sharp to avoid crushing the bean. Carefully slice down the length of the bean.
- Use the knife to gently open the split bean, revealing the tiny seeds inside. These seeds are often referred to as "vanilla caviar" and are packed with flavor.
- With the back of the knife or a small spoon, scrape along the inside of the bean to collect the seeds. Add the "vanilla caviar" and the vanilla bean pod to the milk.
- Over low heat, bring the milk to a simmer. Once the milk is at a simmer, turn off the heat and let it sit while you prepare the rest of the ingredients. Allowing the hot milk to sit for a few minutes will help it take on the vanilla flavor.
- In a small mixing bowl, add the granulated sugar, cornstarch, kosher salt, and egg yolks. Add the reserved milk and whisk everything together until smooth, ensuring it is free of any lumps.
- Remove the vanilla bean pod from the milk. If you like, you can carefully rinse it off and allow it to air dry. Once fully dried, you can add them to your bottle of homemade vanilla extract.
- Return the vanilla milk to the stove. It should still be warm (not steaming hot). While whisking the vanilla milk, slowly add the egg mixture to the warm liquid.
- Turn the heat to medium-low and continue to whisk the mixture. It will start to thicken quickly. Do not allow it to come to a boil or burn on the bottom of the pan. The vanilla pudding is ready when is is thick and creamy.
- Remove the saucepan from the heat and whisk in the additional vanilla extract and room-temperature unsalted butter into the hot pudding until fully combined.
- Using a large cookie scoop, divide the creamy pudding between the prepared glasses. Place the pudding in the fridge and allow it to chill for at least 2 hours before serving. Make sure to cover it with plastic wrap if you do not intend to eat it within hours of making it. The longer the pudding sits, the firmer it will become.
How to make Sweetened Whipped Cream
Nothing beats homemade whipped cream. It's simple to make and will definitely take this homemade gluten-free vanilla pudding to the next level. Make sure the heavy cream is as cold as possible. You can make homemade whipped cream using an electric mixer or with a whisk mixing by hand.
To make sweetened whipped cream, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until still peaks form.
Serving Ideas
While this Gluten Free Vanilla Pudding is delicious on its own, I love serving it with a generous dollop of whipped cream and some fresh berries or fruit compote like my Roasted Rhubarb Compote. The pudding can also be used to make gluten free trifles.
Storage
Homemade gluten free vanilla pudding typically stays fresh in the refrigerator for about 3-4 days. Make sure to top each glass with a piece of plastic wrap to ensure its freshness of the homemade pudding.
FAQ - Gluten Free Vanilla Pudding
While this vanilla pudding won't be as rich and creamy, it can be made without eggs. It will also be pale and lighter in color.
Arrowroot starch or tapioca starch are a natural thickener that works similarly to cornstarch. It creates a smooth texture without affecting the flavor of the pudding. Use it in the same quantity as cornstarch in your recipe.
I recommend checking out my recipe for Gluten Free Chocolate Pudding instead.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free No Bake Desserts
📖 Recipe
Gluten Free Vanilla Pudding
Homemade vanilla pudding is one of those underrated desserts that truly hits the spot. Made from basic ingredients you probably already have, it's rich, creamy, and far superior to store-bought versions. Enjoy this gluten-free vanilla pudding topped with whipped cream and fresh fruit for a delicious and comforting treat.
Ingredients
Gluten Free Vanilla Pudding
- 525 grams whole milk, divided (See Note)
- 1 vanilla bean (See Note)
- 2 large egg yolks
- 20 grams cornstarch
- 45 grams granulated sugar
- ½ teaspoon kosher salt
- 15 grams unsalted butter
- 1 teaspoon vanilla extract
Sweetned Whipped Cream
- 235 ml heavy whipping cream, cold
- 40 grams powdered sugar
- 1 teaspoon vanilla extract
Instructions
Gluten Free Vanilla Pudding
- Prepare your serving glasses and set them aside.
- To a medium saucepan, add 450 grams of milk. Reserve 75 grams for mixing with the dry ingredients and egg yolks.
- Place the vanilla bean flat on a cutting board. Make sure your knife is sharp to avoid crushing the bean. Carefully slice down the length of the bean.
- Use the knife to gently open the split bean, revealing the tiny seeds inside. With the back of the knife or a small spoon, scrape along the inside of the bean to collect the seeds. Add the "vanilla seeds" and the vanilla bean pod to the milk.
- Over low heat, bring the milk to a simmer. Once the milk is at a simmer, turn off the heat and let it sit while you prepare the rest of the ingredients. Allowing the hot milk to sit for a few minutes will help it take on the vanilla flavor.
- In a small mixing bowl, add the granulated sugar, cornstarch, kosher salt, and egg yolks. Add the reserved milk and whisk everything together until smooth, ensuring it is free of any lumps.
- Remove the vanilla bean pod from the milk. If you like, you can carefully rinse it off and allow it to air dry. Once fully dried, you can add them to your bottle of homemade vanilla extract.
- Return the vanilla milk to the stove. It should still be warm (not steaming hot). While whisking the vanilla milk, slowly add the egg mixture to the warm liquid.
- Turn the heat to medium-low and continue to whisk the mixture. It will start to thicken quickly. Do not allow it to come to a boil or burn on the bottom of the pan. The vanilla pudding is ready when is is thick and creamy.
- Remove the saucepan from the heat and whisk in the additional vanilla extract and room-temperature unsalted butter into the hot pudding until fully combined.
- Using a large cookie scoop, divide the creamy pudding between the prepared glasses. Place the pudding in the fridge and allow it to chill for at least 2 hours before serving. Make sure to cover it with plastic wrap if you do not intend to eat it within hours of making it. The longer the pudding sits, the firmer it will become.
Sweetened Whipped Cream
- When ready to serve the pudding, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment.
- Whisk at a medium speed until still peaks form.
- Top the vanilla pudding with a generous dollop of whipped cream and garnish with some fresh berries
Notes
Milk: For extra creaminess replace 100 grams of whole milk with heavy cream
Vanilla Bean: the whole vanilla bean may be replaced with 1 teaspoon high quality vanilla bean paste
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 300
Calories are a guestimate and randomly generated.
Tara says
Very easy and delicious recipe! I couldn't find any vanilla beans or vanilla paste so I used a few tablespoons of vanilla extract. I made a 4X batch so I could make "dirt" cups and kept some for myself. I used extra creamy oatmilk and the recipe worked great! Definitely interested in trying it with vanilla beans.