I've made this about 8 times now... I've done different flavors and had great success. Used brown sugar instead of white for a butterscotchy flavor, added lemon extract and zest for lemon pudding, and added chocolate chips for choccy pudding. Tonight I made choccy and put it in a baked pie crust and topped with whipped cream... 3 adults and 2 kids finished it off in 1 sitting.
This was delicious! I doubled the recipe and substituted double flour for the cornstarch.
This is a great recipe to add just about anything to. My family loves it for banana pudding and butterscotch pudding.
dessert does not set no matter how many times i try.Must have mix up to a boil and then slow boil while stirring for 2 more minutes.
I ran out of eggs because I just made a quiche but I still wanted pudding so I gave this recipe a try. While it did thicken up nicely, I think the texture was kind of funny. It was almost gummy. While it was warm it was good, but once it chilled I didn't like it as much. I subbed maple extract for the vanilla and got a maple pudding from this recipe. I think I'll try to stick with the egg type puddings, but thanks anyway.
This was a very easy recipe. I used it in a banana trifle recipe and it turned out perfect.
Thanks for this recipe. I will never buy a package of pudding again. It is very easy and oh so yummy. I added a pinch of cinnamon as well.
Fabulously easy recipe! I substituted the sugar with evaporated cane juice crystals (a more unprocessed sugar) cut down the vanilla to 1/4 tsp and added 1 T of unsweetened cocoa powder to make chocolate pudding. It set up perfectly! This one will be a staple in my cookbook.
1/3 CUP OF SUGAR SEEMS TO BE A LITTLE TOO MUCH TRY 1/4 CUP AND SPRINKLE WITH CINNAMON WHEN CHILL.
