I am a brand ambassador for Goldrich Eggs. As always, all thoughts, opinions, and love for eggs are my own.

Isabella was in the kitchen with me today “supervising” while I was making this recipe. As I was going through all the steps she said, “Can’t you just get a box?” Haha! I didn’t grow up on box pudding; my Mom made this homemade vanilla pudding recipe for us all the time. I say she made it all the time, but really it felt like a treat every time she made it.

This is also the recipe where I learned how important it is to follow the instructions step by step. I had mastered waffles and pancakes, but it’s pretty hard to mess those up. All of the batter goes in the same bowl, and the order of ingredients doesn’t make much difference.

That being said, I can tell you from experience that it’s really important to temper the egg when making this. No one likes scrambled eggs in their vanilla pudding. Instead of just pouring all of the hot milk into the egg mixture, you need to add a very small amount of the hot liquid into the egg while constantly whisking. By adding the hot liquid slowly, it gradually brings up the temperature of the eggs without scrambling them and results deliciously smooth pudding.

We love to eat this pudding when it’s still warm (I can’t tell you how many times I burned my tongue on this as a kid impatiently waiting for it too cool just enough to devour it), but you can always pop it in the refrigerator and serve it chilled if that’s what you prefer. Occasionally, I like to top mine with a sprinkle of cinnamon.