SO DELICIOUS! Creamy, smooth, I LOVE IT! I did tempure my eggs do they wouldn't scramble.

D-LICIOUS!! Heavenly warm on its own or chilled with fresh rasberries on top!

mix all the ingredients together (except milk), reduce the sugar a little, increase cornstarch by a bit. Heat up the milk in the pan, and when the milk is a little bubbly, pour it into mixture of all the other ingredients, stirring all the while, then pour back into pan, cook until thickened.

this is really good

This is a very simple and delicious recipe. I use is as a sauce over bread pudding. Fantastic.....

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!

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!

Used this recipe to make Coconut Pudding by substituting 1/2 tsp almond extract for 1/2 tsp vanilla and adding about a cup of flaked sweetened coconut (because it's what I had in the freezer). Probably could have done with less coconut. Pudding thickened up exactly as the recipe described; texture and color are great! Oh ... I did without the butter ... decided neither the recipe nor I needed it!

Wow! I will never use instant again! This was so easy and yummy. I tempered the egg/milk mixture so the eggs wouldn't cook and I also used 4 smaller egg yolks becasuse I had to use them up - egg yolks totaled about 1/2 cup.

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!

This is yummy!!! I switched the 1/2 cup sugar for 1/4 cup of sugar twin for baking. Turned out great!! Next time I will be trying the recipe with Splenda.

This is the exact recipe I use every time I make pudding and it turns out perfectly every time!!!

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.

I had no problem with clumps or with this recipe being too thin. Make sure milk comes to a full boil and stir in egg mixture well and you will have no problems. I found it too be just a little too sweet so I will reduce the sugar next time. It was a very good "fix" for my craving for homemade pudding!

This was not very thick; it was like a rich drink, almost like egg nog. It tasted fine.

Yum! I had a lot of leftover eggs and this was a tasty way of using them. I did alter this slightly by adding an extra yolk and tempering the hot milk mix into the yolks and cornstarch (blended using about 1/2 cup reserved milk). Very, very tasty!

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!!