Reviewed: Mar. 10, 2009

This was good and I had no problems with lumps or egg bits. I made it exactly as directed. I did add a vanilla bean though so we had a very strong vanilla flavor.

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Doolittlenomnoms

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 10, 2009

super easy and DELICIOUS. creamy, puddingy goodness. I always thought you weren't supposed to boil milk, but this went fine! I too added the cornstarch to the cold milk to avoid lumps

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charmschool

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Reviewed: Mar. 10, 2009

Great recipe! I made this with skim milk and splenda and it came out great. Mix the cornstarch really well and stir constantly afterwards to ensure no lumps. A quick and easy low-fat, low-calorie desert and it goes great with fresh berries!

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Mark

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Reviewed: Mar. 7, 2009

I'll never use boxed pudding again. I did as others suggested and placed the cornstarch, sugar and milk in the saucepan. Made sure everything was thoroughly mixed before turning on the heat. After bringing to a boil I tempered the egg yolks and added to the pan and cooked 1 more minute. Added the vanilla and butter. I used the pudding to fill cream puffs. Excellent.

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ShirleyAnn

Cooking Level: Expert

Home Town: Hamburg, New York, USA

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Reviewed: Mar. 5, 2009

My family loved it with raspberries on top! Very creamy and easy to make. I did temper the eggs before adding them. Great recipe!

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merk4

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Reviewed: Mar. 3, 2009

Oohhhh yum! This is exactly what I was looking for in a Vanilla Pudding. I also tempered the egg mixture by adding approx 1c. of the hot milk liquid to the egg mixture before adding the egg mixture into the milk mixture. Mixed my cornstarch in with the liquid ingredients no problem, no lumps :) I love my little Pampered Chef whipper.

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crystal

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Reviewed: Mar. 1, 2009

So quick and yummy!

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Melly

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Reviewed: Feb. 25, 2009

I needed a gluten free vanilla pudding and this recepie was perfect. It's the best and simplest vanilla pudding I've ever made.

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Maureen

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Reviewed: Feb. 19, 2009

Best Pudding Ever!!!!! Thank you so much for sharing this recipe!

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WONDERHEATHER

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Reviewed: Feb. 19, 2009

I made this recipe as a base for banana pudding and it is fabulous. I made the recipe exactly as shown (even though I was nervous about the no stirring while bringing to a boil) but it turned out beautifully! Try this instead of the instant pudding or even the cook and stir variety; you'll be glad you did! :)

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Crissi

Cooking Level: Expert

Living In: Southaven, Mississippi, USA

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Reviewed: Jan. 30, 2009

This was VERY easy to make and yummy. A great quick dessert/snack for the kids. Thanks!

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

Very good vanilla pudding. Not excellent and not the best recipe I've tried, but good and the family liked it alot.

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jan. 24, 2009

My husband and daughter usually love vanilla pudding but they didn't seem wowed. I thought it tasted too much like custard instead of pudding. We felt like the egg taste was a little too heavy for our tastes. But it was very easy and overall, the recipe was successful.

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Juniper20

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

Yummmy! I had some left over half & half so I sub'd for some of the milk. I did decide to temper the eggs though. This is a keeper.

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BROOKEFI

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: Keystone, Iowa, USA

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Reviewed: Jan. 1, 2009

what a wonderful and easy recipe. i couldnt believe how simple this custard was to make, and with such few ingredients. i would have started making it years ago! ...and my 2 year old loved it!

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MELISS6483

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Reviewed: Nov. 9, 2008

I can't tell you how many times I've come back to this recipe. I don't change a thing because the recipe is perfect just as it is. It's oh-so-easy and is the best vanilla pudding I've ever tasted. You won't be disappointed.

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kitrn01

Cooking Level: Intermediate

Living In: College Station, Texas, USA

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Reviewed: Nov. 8, 2008

So good and creamy! I will never buy store-bought box pudding again, since this is just as easy and so much better. I followed recipe exactly, except I tempered the milk/yolk/cornstarch mixture with the hot milk before adding mixture to saucepan. This turned out rich, smooth, and creamy. Just make sure you use real vanilla extract, not imitation - it makes all the difference here.

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DANIELA92

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

I just made this pudding recipe about 10 minutes ago using fresh, non-homoginized whole milk from local food store and fresh eggs as well. It turned out wonderfully. I think this would be a good filling for a cream pie. Completely smooth and silky. Yum!

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nwcat

Cooking Level: Expert

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Reviewed: Oct. 12, 2008

This was quick and easy, and I substituted 1/3 of the sugar with spenda. Delicious.

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pete

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Reviewed: Oct. 4, 2008

Absolutely wonderful! I loved it so much, I made 2 batches in one night! Reminds me of Grandma's house and years gone by!

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galoh21

Cooking Level: Expert

Home Town: Freeport, Ohio, USA

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Creamy Vanilla Pudding

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