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This single serve vanilla pudding is smooth, creamy, and full of classic vanilla flavor. Made with simple ingredients and no eggs, it’s an easy dessert that comes together quickly.
Featured Comment
“I made it last week and making it again…perfect!!!”
– Mary Catherine
Why You’ll Love This Recipe
- Quick and Easy: Ready in minutes with simple steps.
- Made with Pantry Staples: Uses basic ingredients you likely already have.
- No Artificial Ingredients: Just real, wholesome flavor and texture.
- Perfectly Portioned: Makes one or two servings – no waste, no leftovers.
- Creamy and Rich: Smooth, homemade pudding with classic vanilla flavor.
When I think of the ultimate comfort dessert, this vanilla pudding always comes to mind. It’s smooth, creamy, and full of rich vanilla flavor.
You don’t need any special equipment or complicated steps, just a few simple ingredients and a saucepan.
If you’ve never made pudding from scratch before, this is a great place to start.
Try more single serving pudding recipes like our chocolate pudding for one, smooth butterscotch pudding for one, classic single serving rice pudding, bread pudding with whiskey sauce, and banana pudding recipe for one. Don’t miss our individual flan dessert recipe with deep caramel flavor.
Ingredients
If you have any ingredients leftover from this homemade vanilla pudding recipe, check out our Leftover Ingredients Recipe Finder.
- Whole Milk: Forms the base of the pudding. Whole milk gives the pudding a creamy, thick texture. You can use 2% milk or half-and-half, but the pudding will be thinner.
- Heavy Cream: Used along with whole milk to create a thicker, creamier pudding with a rich, smooth texture. The fat in the cream helps the pudding set properly and gives it a more luxurious feel. It’s a key ingredient in many of our single serving desserts like mini white cake, single serve vanilla ice cream, Nanaimo bar, and a no-bake cheesecake for one.
- Granulated Sugar: Sweetens the pudding.
- Salt: Enhances the overall flavor.
- Vanilla Extract: Provides the classic vanilla taste. Use pure vanilla extract for the best results.
- Cornstarch: Thickens the pudding without the need for eggs.
- Butter: Stirred in at the end for added richness. We prefer using salted butter for a more balanced flavor.
How To Make Vanilla Pudding
The photos and instructions are here to help you visualize how to make this small batch vanilla pudding recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the Milk: In a 1-quart saucepan over medium-low heat, warm the milk with the sugar and salt. Stir occasionally until the milk begins to steam, about 5 minutes.
- Make the Slurry: While the milk heats, whisk the heavy cream and cornstarch together in a small bowl until smooth. Do not add cornstarch directly to the milk, as it may clump.
- Add Slurry and Simmer: Slowly pour the slurry into the warm milk, stirring as you pour. Continue cooking, stirring occasionally, until the mixture starts to simmer, about 5 minutes.
- Thicken the Pudding: Reduce the heat and stir constantly for about 5 minutes, until the pudding thickens.
- Add Vanilla and Butter: Remove from heat. Stir in the vanilla extract and butter until the butter melts completely.
- Cool and Chill: Let the pudding cool slightly, then transfer to a small ramekin or dessert bowl. Cover and refrigerate until fully chilled.
Expert Tips
- Whisk Until Smooth: Always whisk the cornstarch and cream together until completely smooth before adding to the pot. This helps prevent lumps.
- Add Flavor Off Heat: Stir in the butter and vanilla after removing the pudding from the heat to preserve flavor and richness.
- Topping Ideas: Top with homemade whipped cream, fresh fruit, crushed small batch butter cookies, or chopped nuts. This pudding can also be used in a mini trifle.
- Use as a Base: This pudding is perfect for layered desserts like a mini trifle, single serve banana pudding or banana cream pie for one.
Frequently Asked Questions
It usually takes about 2 hours in the refrigerator to fully chill and set.
Make sure the cornstarch mixture comes to a simmer and is cooked long enough to activate its thickening power.
It will keep for up to 3 days when stored covered in the refrigerator.
Absolutely, just double the ingredients and use a 2-quart saucepan.
Yes, this is a gluten-free vanilla pudding recipe.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this vanilla pudding recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Dessert Recipes For One
If you’ve tried this single serving vanilla pudding or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Vanilla Pudding For One
Watch How To Make This
Equipment
Ingredients
- ½ cup whole milk
- 2 tablespoons sugar
- ⅛ teaspoon salt
- ¼ cup heavy cream or heavy whipping cream
- 1 tablespoon cornstarch
- ½ tablespoon butter
- ¼ teaspoon vanilla extract
- optional toppings: whipped cream and fresh berries
Instructions
- In a 1-quart saucepan over medium-low heat, warm the milk with the sugar and salt. Stir occasionally until the milk begins to steam, about 5 minutes.
- While the milk heats, whisk the heavy cream and cornstarch together in a small bowl until smooth. Do not add cornstarch directly to the milk, as it may clump.
- Slowly pour the slurry into the warm milk, stirring as you pour. Continue cooking, stirring occasionally, until the mixture starts to simmer, about 5 minutes.
- Reduce the heat and stir constantly for about 5 minutes, until the pudding thickens.
- Remove from heat. Stir in the vanilla extract and butter until the butter melts completely.
- Let the pudding cool slightly, then transfer to a small ramekin or dessert bowl. Cover and refrigerate until fully chilled.
Notes
- Whisk Until Smooth: Always whisk the cornstarch and cream together until completely smooth before adding to the pot. This helps prevent lumps.
- Add Flavor Off Heat: Stir in the butter and vanilla after removing the pudding from the heat to preserve flavor and richness.
- Topping Ideas: Top with homemade whipped cream, fresh fruit, crushed small batch butter cookies, or chopped nuts.
- Use as a Base: This pudding is perfect for layered desserts like a mini trifle, single serve banana pudding or banana cream pie for one.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love your recipes. So simple..My problem: Heavy crème….very expensive and I can’t use up the container before it goes bad, can I substitute can milk or sweet milk instead. Thanks, Li
Thank you so much! I’m so glad you’re enjoying the recipes. For this vanilla pudding, heavy cream is essential, it adds richness and helps create that smooth, creamy texture that makes the pudding so delicious. Substituting canned or regular milk will change the consistency and flavor quite a bit.
That said, I completely understand not wanting to waste ingredients. One thing that might help, try using our Leftover Ingredient Recipe Finder at the top of the page. Just type in “heavy cream” (or any ingredient you have on hand), and you’ll see other recipes on our site that use it. It’s a great way to make the most of what you’ve got!
Can I make this using all heavy cream?
Yes, you can.
I cannot eat corn products. Will arrowroot powder work in this recipe?
Although I haven’t tested arrowroot powder in this recipe, it should work well as a substitute for cornstarch. I recommend using 2 teaspoons of arrowroot powder instead of the 1 tablespoon of cornstarch.
Lovely old fashioned vanilla pudding! Thank you.
Sooo good, but on the rich side. Will make this again but maybe with half and half or make two servings instead of one and add fresh berries to it. Anyway now I have to go out and shovel some snow to burn off calories.
I didn’t have any cream so I used equal parts coffee creamer and milk for the 1/4 cup and this turned out great! I would say to use a little less sugar if you use sweetened creamer though! I love trying your recipes, thanks for the site.