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Kawaii-style root beer pudding in a clear glass cup with a smiling face, topped with whipped cream, a red cherry, and crushed vanilla wafers, with a vintage root beer bottle in the background.
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Creamy Root Beer Pudding

A creamy, nostalgic pudding made by cooking milk, root beer, cream, sugar, and cornstarch with egg yolks until thick, then finished with butter and vanilla. Chill until set and serve plain or topped with whipped cream, cookies, or used as a pie filling.
Course Dessert
Cuisine American
Keyword creamy pudding, easy pudding recipe, root beer dessert, root beer pudding, root beer recipe, soda shop dessert, vintage dessert
Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 5 servings
Calories 300kcal
Cost $6 for entire recipe

Equipment

  • Medium saucepan
  • Whisk
  • Mixing bowl
  • Measuring cups and spoons
  • Rubber spatula or wooden spoon
  • Ladle (for tempering eggs)
  • Fine-mesh sieve (optional, for extra-smooth pudding)
  • plastic wrap
  • Serving dishes or ramekins

Ingredients

  • 2 cups whole milk
  • ½ cup root beer regular, not diet
  • ½ cup heavy cream
  • ⅓ cup granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon root beer extract optional but boosts flavor

Instructions

Heat the base

  • In a medium saucepan over medium heat, whisk together milk, root beer, heavy cream, sugar, cornstarch, and salt until smooth.

Temper the yolks

  • In a small bowl, whisk egg yolks. Slowly ladle about ½ cup of the warm milk mixture into the yolks while whisking constantly.

Thicken the pudding

  • Pour the yolk mixture back into the saucepan. Cook, whisking constantly, until the pudding thickens and begins to bubble, about 5–7 minutes.

Finish

  • Remove from heat and whisk in butter, vanilla extract, and root beer extract (if using).

Chill

  • Pour pudding into serving dishes. Press plastic wrap directly on the surface to prevent a skin. Chill for 1–2 hours until fully set.

Notes

  • Use regular root beer, not diet, for proper sweetness and flavor.
  • Root beer extract is optional but highly recommended for a bold, classic soda-shop taste.
  • Whisk constantly while cooking to prevent scorching or lumps.
  • For extra-smooth pudding, strain through a fine-mesh sieve before chilling.
  • Press plastic wrap directly onto the surface while chilling to prevent a skin from forming.
  • Flavor intensifies after chilling—taste before adding more extract.
  • Can be used as a pie filling, parfait layer, or cake filling once fully set.

🍨 Serving Ideas

  • Top with vanilla whipped cream
  • Sprinkle with root beer float candy or crushed vanilla wafers
  • Layer with vanilla cake cubes for a parfait
  • Use as a filling for Root Beer Cream Pie