These Homemade Vanilla Pudding Cups are such a cute and fun dessert. Better yet, they’re easy to make and filled with wonderful vanilla flavor!
Check out this variations of pudding recipes too! Homemade Pumpkin Pie Pudding, Homemade Double Chocolate Pudding and Chocolate Mousse.
Homemade Vanilla Pudding Cups
You know those little puddings in a cup? My kids think that they love them. They always ask for them at grandma’s house and when they have them, they never eat them. They are so yucky! And why aren’t they refrigerated?! That is just odd isn’t it?
So between the fake flavors and the gloppy texture half of the contents in that magical little cup end up in the trash (sad, but true). But the appeal of eating those cute little individual puddings is always there. They are just so cute.
I started making homemade pudding cups a year or so ago and we love them. I’ll whip up a batch of pudding, stick them in the half-pint wide mouth jars with the lids and then pop them in the fridge. They make a perfect snack and are just the right amount for little people. Our favorite is to dip animal crackers in them or to add a few sprinkles.
And if you are new to homemade pudding you are in for a treat. It’s really easy to make and is amazing. The texture is smooth and creamy and it’s just plain good.
How long does it take for pudding to set?
It typically takes about 3 hours to become firm in the fridge.
What can I use if I don’t have half and half?
You can replace 1 cup of half and half with a mixture of butter and whole milk. Add 1 Tablespoon melted butter to about a cup of milk to make this substitute.
Homemade Vanilla Pudding Cups
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
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Pin RecipeDescription
These Homemade Vanilla Pudding Cups are such a cute and fun dessert. Better yet, they’re easy to make and filled with wonderful vanilla flavor!
Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 1/2 cups half-and-half
- 3 large egg yolks
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
Instructions
- In a medium sauce pan add the sugar, cornstarch, and salt. Whisk to combine. While whisking, slowly add the half-and-half until till combined. Add the egg yolks and whisk to combine.
- Over medium-high heat bring the mixture to a simmer, whisking constantly but gently. Reduce the heat to medium and cook, stirring constantly, until the pudding thickens and coats the back of a spoon, about 2 minutes.
- Remove from the heat and add the butter and vanilla, stir to combine. Pour the hot pudding into six 1-cup wide-mouth mason jars, filling the jars an inch from the top. Add a flat lid and then screw on the ring to close the jars. Refrigerate until the pudding is set, about 3 hours. Eat the pudding right out of the mason jars. Add sprinkles before eating for extra smiles.
- Category: Dessert
- Method: Stove
- Cuisine: American
Nutrition
- Calories: 149
- Sugar: 7.1g
- Sodium: 220mg
- Fat: 6.2g
- Carbohydrates: 15.1g
- Protein: Protein
- Cholesterol: 104.9mg
Keywords: pudding recipe, vanilla pudding recipe, homemade pudding, homemade vanilla pudding, how to make pudding, easy dessert recipe, easy dessert recipe few ingredients, easy homemade dessert
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- 3 Ingredient Pumpkin Spice Rice Pudding (dairy and egg free)
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- Vanilla Melt Away Cookies
- Four Ingredient Vanilla Cookies
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- Rich and Fudgy Flourless Chocolate Cake Recipe
Thanks so much for stopping in friends. I know you’ll love these Homemade Vanilla Pudding Cups and so will your kiddos!
About Melissa
Melissa is deticated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...
No Machine Chocolate Truffle Ice Cream
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Just found this recipe while looking for healthy chocolate pudding recipes for my daughters’ lunchboxes. It spurred me to make it. Very excited to try it!
Does the pudding not get a film on it in the little mason jars?
The steam from the pudding seemed to keep it a bay when the lid was put on while it was still hot. It does get a little bit of a film but it wasn’t worth putting a layer of plastic in the jar in my opinion. You could totally press some plastic wrap on the top before sealing though. It’s up to you.
Do we have to use liquid cornstarch or powdered cornstarch?
This pudding is De-lish! And my favorite part was putting them in the tiny mason jars. They are the perfect size for lunchboxes and we are trying to get away from using so much plastic. Thanks for posting!
I’m from Australia and I’ve never heard of half and half, I’m presuming this is an American product. Is it like cream? What could I substitute? I really enjoy your blog and would like to try the recipe but not sure what to use instead of half and half, please help.
Half-n-half is half milk and half cream, so use half cream and half whole milk! Done! You’ll love it! We love this pudding!
HOw long will it last in the fridge?
It will last 3 or 4 days. It starts to get watery after that for some reason.
The pudding tasted great, but was very runny. What did I do wrong?
Did you use the half and half or try milk? Also, if you don’t cook it long enough it’ll be runny! What do you think?
I used half and half, and I thought I cooked it for the allotted time. Will try again! Thanks Melissa. By the way, have really been enjoying the blog!
Melissa, I should have asked before. Do you have a link or location that I can find all of the previous 12’s? Some really great recipes that I would love to try, but haven’t been able to get back to them.
thanks again!
Hello I want to know your jar size and where do you buy it? It’s so cute,
It’s a half-pint (1 cup) wide mouth Ball jar. They are my FAVORITE and I use them allll the time. Great for packed lunches and little leftovers too.
I tried this today and it turned out great! I crumbled some chewy chocolate chip cookies over the top and it was heaven in a bowl!
Woohooo! And that DOES sound like heaven in a bowl. Thanks for commenting!
This looks so fabulous. Vanilla pudding is my favorite. I would love to make this for my family, but do not want to use something as rich as half and half (although I am sure it is wonderfully creamy). Have you tried to substitute 2% or 1% milk? Do you think I would have to up the cornstarch or maybe it would be just more of a looser pudding. Any thoughts? Thanks so much. I am new to your blog and just love exploring it! Thanks.
I make this with 2% a lot! I just do 50% more corn starch. The texture isn’t quiet as velvety but it is still delicious! Enjoy friend!
What a clever idea! My kids are always asking for those pudding cups, and I bet these are so much better!
I have never made my own pudding before. This looks like such an easy recipe!
I’ve only been making homemade pudding for a few years, but once you start you just can’t go back to anything else 🙂 It’s soooo good!