This creamy pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts.

Allrecipes Member

Recipe Summary test

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do no stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

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Nutrition Facts

251 calories; protein 6.4g; carbohydrates 38g; fat 8.1g; cholesterol 122.2mg; sodium 126.3mg. Full Nutrition
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Reviews (165)

Rating: 5 stars
04/23/2008
I followed the recipe exactly- it turned out smooth and creamy, no clumps at all. Make sure the cornstarch is well mixed into the egg yolks and milk. I stirred the hot mixture as I added the cornstarch/milk/yolk mix. Maybe this is what kept clumps from forming? I will definitely make this again! Read More
(54)
Rating: 5 stars
05/02/2008
Fan-freakin'-tastic... quick, simple, delicious...does it get any better than that? I've never made a pudding so fast in my life...faster than those store bought boxed jobbies. I did however,temper my egg mixture to ensure I didn't end up with scrammbled egg pudding...highly recommend doing this! This will be the only vanilla pudding recipe I use from this day forward! Thank you! Read More
(31)
Rating: 5 stars
06/14/2010
I'm not sure I understand why the recipe directs NOT to stir the sugar into the milk rather than stirring it together as you would expect - but I followed the directions. We drink 1% milk around here, so in order to compensate I used 1/2 milk and 1/2 half and half. Other than that I followed the list of ingredients and measurements exactly and found it perfectly sweet, rich, creamy, buttery, smooth and with a good consistency and thickness. I did, however, use the conventional method of tempering the eggs, stirring a little of the hot milk into the egg mixture, then returning that to the remaining hot milk to continue the cooking process. It may turn out well as directed in the recipe but I didn't want to take the slightest chance of the eggs cooking on me! (If you find your pudding has lumps or curdled eggs, press it through a wire mesh sieve and it should be fine.) I poured some of this into dessert dishes but set a good portion aside for Hubs, who's gonna love it in chocolate shells! Read More
(22)
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Rating: 3 stars
11/12/2006
Normally in a pudding, you add some of the hot liquid to the egg yolk to heat it up and then you slowly add the egg yolk to the hot mixture. This recipe is different in the way that you mix things together and it caused little clumps of egg to be in the pudding. It would have had a nice flavor, otherwise. Read More
(22)
Rating: 4 stars
10/11/2010
Great, quick easy recipe, the only reason I am giving it 4stars instead of 5 is that warm it was too sugary. I would reduce the sugar by a bit, it may be better cold. I didn't have milk in the house so I used canned 2%milk and some water and it turned out perfect. I didn't even temper the eggs, just followed directions completely and the texture is amazing. Totally impressed by how quickly this came together. I ate it with bananas, and cannot wait to try this adding chocolate. Didn't taste eggy at all to me. Edit: I made it again today, I used 2%milk, 1/3 cup sugar instead of 1/2 and 4tbs of hersheys cocoa, 4 tbs of cornstarch instead of 3 because the next day the pudding was kind of watery. It is awesome chocolate pudding. I love this recipe as a technique, more than a recipe! Read More
(11)
Rating: 5 stars
07/14/2012
What a wonderful recipe! Texturally, this is exactly what I was looking for: nice and light, not too thick or heavy. It's basically a lightweight pastry cream, which is the custard used to fill eclairs, cream puffs, and the like. I think next time I'll reduce the sugar by 2-3 tablespoons, but that's just personal preference; I don't have much of a sweet tooth. I omitted the butter at the end, used whole milk, and used only 1/2 teaspoon of vanilla. Definitely a keeper; it's in the fridge, and I'm having to force myself to stay out of it! (To those concerned about the recipe not requiring you to temper the egg: the presence of the cornstarch prevents the egg from cooking, as long as it's stirred well while you're adding it and waiting for it to thicken. Don't be put off by it - it works wonderfully!) Read More
(9)
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Rating: 5 stars
08/13/2007
I tried a few vanilla pudding recipies, but this one was by far the best. Very creamy, very smooth with the right consistency. The best thing is that it is easy to make- the only change I made was to add some hot milk mixture to the egg, then add the egg mixture to the pan. Read More
(8)
Rating: 5 stars
12/04/2006
This is so quick easy and yummy!! we added all kind of different things... .chocolate chips..butterscotch... and once w/ egg nogg..add additions add @ very end when you add cornstarch!! Read More
(8)
Rating: 4 stars
01/18/2008
It's a cold night as I sit and enjoy this delicious recipe! I used the recipe as written, whipping the yolks into the milk mixture with a whisk before adding it to the boiling milk. It is super creamy and a carb addicts delight! I use Mexican vanilla in my cookies and it gives them the best flavor ever! Try it, you WON'T be sorry! (and no, there isn't any additives such as coumarin as once thought) I've been using it for years. You can also put a little in a simmer pot with cinnamon and cloves and make the house smell wonderful! Its cheaper than the liquid simmering potpourri in the stores. Ok, I'm off my tangent, this pudding is fantastic! Read More
(8)