YUM! This was my first pudding, and it came out perfectly. I made half a batch and used 2% milk. I tempered the eggs as recommended by other reviewers and had no lumps whatsoever. It was VERY creamy and would make a good cream filling for something. I will use less sugar next time, but that's just me - most people will find this to be the perfect amount of sugar or might even want more. The pudding doesn't taste exactly like the store-bought kind, it tastes less artificial. Edit: I made this again with brown sugar. BAD IDEA! The milk curdled when I heated it up with the brown sugar. I went ahead with the recipe anyway, and while the pudding pretty much came together in the end, it ended up grainy. It still tasted good, but I wouldn't serve it to company. Edit 2: I made this again with skim milk and the whole egg. It was noticeably less rich than with 2%, but still good. The egg scrambled tiny bit, but I didn't mind if it meant not throwing away an egg white.
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