Thank you for posting this recipe! It replicates the "cornstarch pudding" my mom used to make "by feel" (without a recipe) on Sunday evenings. She died suddenly a few years ago, and until I discovered this recipe, I hadn't been successful in finding a similar-tasting, easy (foolproof, even!) version of this type of home style cooked pudding. I've made it several times and have been happy with the results every time—regardless of whether I used whole milk, one, or two percent (it just depends what I have in the refrigerator). One suggestion for anyone who prefers thick(er) pudding: after bringing the mixture to a,full boil, just continue stirring constantly for a minute or two longer. You will see and feel the difference in the texture, and it will continue to thicken as it cools.
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Thank you for posting this recipe! It replicates the "cornstarch pudding" my mom used to make...