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Custard/Pudding

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“My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.”
READY IN:
20mins
YIELD:
3 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
  2. In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
  3. Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
  4. Cook the mixture until it reaches desired thickness, stirring constantly.
  5. Stir in the vanilla.
  6. Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.

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