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vanilla pudding recipe with Strawberry Marble Top
- Total Time: 155 minutes
- Yield: 6 servings 1x
- Diet: General
Description
A comforting homemade vanilla pudding with a vibrant strawberry marble swirl, perfect for a family-friendly dessert. This easy recipe features a creamy vanilla base paired with a fresh, tangy strawberry sauce.
Ingredients
- 3 cups whole milk
- 0.5 cup granulated sugar, for pudding
- 0.25 cup granulated sugar, for strawberries
- 0.25 cup cornstarch (32g)
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries (about 300g), chopped
- 2 tablespoons water
- 1 teaspoon lemon juice, optional
Instructions
- Make Strawberry Swirl: In a small saucepan, combine chopped strawberries, 0.25 cup sugar, and 2 tablespoons water. Simmer over medium heat for 5 minutes, stirring, until the berries soften and break down. Mash slightly with a fork or potato masher to create a saucy texture. Let this cool completely to room temperature.
- Whisk Egg Mixture: In a medium bowl, whisk together the egg yolks and 0.25 cup (60ml) of the whole milk until smooth and pale yellow.
- Combine Dry And Wet: In a heavy-bottomed 2-quart saucepan, whisk the 0.5 cup (100g) granulated sugar and cornstarch until no lumps remain. Gradually whisk in the remaining 2.75 cups (660ml) whole milk until the mixture is smooth and fully combined.
- Cook Pudding Base: Place the saucepan over medium heat, whisking constantly. Cook until the mixture thickens significantly, coating the back of a spoon, and just begins to simmer, typically 8-12 minutes.
- Temper Eggs: Remove the hot milk mixture from heat. Slowly pour about 0.5 cup (120ml) of the hot pudding into the whisked egg yolks, whisking continuously to temper them. This prevents scrambling.
- Finish Cooking: Then, pour the warmed egg mixture back into the saucepan, whisking vigorously to combine. Return the saucepan to medium-low heat. Continue to cook for another 2-3 minutes, stirring constantly, until the pudding is thick and registers about 170°F (77°C) on an instant-read thermometer. Remove from heat immediately. Stir in the vanilla extract.
- Chill Pudding: Pour the hot vanilla pudding into individual serving dishes or a large bowl. Drop spoonfuls of the cooled strawberry sauce onto the pudding surface. Gently swirl with a knife or skewer to create the marble effect. Cover the pudding directly with plastic wrap, pressing it onto the surface to prevent a ‘skin’ from forming. Chill thoroughly in the refrigerator for at least 2-4 hours, until set.
Notes
For dairy, use half-and-half for extra richness or a dairy-free milk like almond or oat milk for a lighter version. Sweetener options include maple syrup or honey. Swap fresh strawberries for raspberries or blueberries. The finished pudding stores for 3-4 days in the fridge in an airtight container. For a quick berry swirl, use good quality strawberry jam or preserves, warmed slightly if needed. To avoid lumpy pudding, whisk continuously, especially when adding cornstarch and during initial cooking. Prevent a scorched bottom by keeping the heat medium-low and stirring constantly; using a heavy-bottomed pot also helps. Pudding will thicken more as it cools, so err on the side of slightly thinner when hot.
- Prep Time: 17 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Stovetop, Chilling
- Cuisine: American
Nutrition
- Serving Size: 0.75 cup (180g)
- Calories: 250 calories
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg