Reviewed: Nov. 9, 2009

I reduced the sugar, and this was still far too sweet.

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Sarahtea

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 7, 2009

Yum! Yum! Yum! We liked it just as is. Added the dry ingredients with cold milk like others suggested. We did not wait for it to cool. The kids, my husband and I all enjoyed it warm.

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ricrys1

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Reviewed: Oct. 25, 2009

This was very easy to make and so impressively delicious. I used skim milk but a couple of teaspoons of heavy cream for a bit of fat and flavor. Definitely mix the cornstarch in milk before heating. Watch it constantly, since it forms very quickly. Next time I might use leftover rice to make a mean rice pudding. This is a thicker pudding, like you would read about in Dickens - not your runny plastic cup stuff.

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Marty

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Reviewed: Oct. 14, 2009

Very good but I would cut down to 1/4c sugar just a bit to sweet. Make sure u cover it right away or else you will get a film on top!

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pauline

Cooking Level: Intermediate

Home Town: Elkford, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 13, 2009

Tastes good and very quick to make.

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lkalmat

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Reviewed: Oct. 7, 2009

Very buttery pudding, thinner consistency than I was looking for. I like my pudding to be near pie consistency, so typical pudding consistency is thin for my tastes. I mixed the dry ingredients in the pan, put the pan over heat, and whisked the milk in slowly to not get lumps.

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Shlaci

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Reviewed: Sep. 19, 2009

Not sure why so many people had trouble with this recipe. I followed Rosemary's directions exactly and got puding, just like I thought I would. Not opaque (white because there's no added coloring), not lumpy, not runny. Just pudding. I used it to make peanut butter cream pie and did add a little yellow food coloring so that the pie didn't look too one-colored but it was totally perfect as it came out of the fridge after cooling. Only 4 stars because it was a bit sweet for me, but my son loved it as it is written.

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Laurel

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

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Reviewed: Sep. 19, 2009

very good!!! so much better than boxed pudding mix.easy to make.i suggest making the recipe as is for the first time. the second time you make it,adjust the sugar to your liking. as is is very sweet.

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renee

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Reviewed: Sep. 11, 2009

This pudding is FANTASTIC!! I just made it with the changes that other people suggested...cold milk into dry ingredients and I put a little cinnamon in it. It was so delicious my two year old was licking it off the counter top! I will be making this simple but delicious recipe again!

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REINARM03

Cooking Level: Intermediate

Home Town: Star, Idaho, USA

Living In: Caldwell, Idaho, USA

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Reviewed: Aug. 25, 2009

the best! it is a great desert I put almond extract insted and it is still wonderfull!

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newcook

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

Great pudding, however, it's very sweet. You may want to use less sugar.

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Nor Shore

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Reviewed: Aug. 6, 2009

my first time making this kind of pudding - made a small amount to serve immediately and it was very good. Later tried to make one full liter and, while it set quite well, after a day or so in refrigerator it began to separate, sweat or whatever is the correct term: most stayed set but liquid formed on top and , the longer it stayed in the refrigerator, the more liquid formed. Used ultrapasteurized light (10 grams milk fat per liter) - 3-1/2 cups plus 1/2 cup ultrapasteurized half cream (half and half type), 1/2 cup of sugar (plenty sweet), 1/2 tsp salt, two tsp. vanilla and 2 TBSP I Can't Believe It's Not Butter. Stored in the plastic container the margarine came in, with plastic film over to avoid skin. Please help! I really like it (both vanilla per recipe and chocolate just by adding some chopped/shaved dark chocolate to hot vanilla pudding) and, if necessary, will only prepare it just before serving BUT would prefer to make a liter or two at a time and have on hand without the liquification problem. Thank you to anyone who can help me. Carmen

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carmen

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Reviewed: Aug. 3, 2009

Yummy yummy yummy. Thank you for keeping me from boxed puddings. Some notes of caution to first-timers though: 1) Over-cooking the flour will cause your pudding to become stickier and stickier, until it's like glue. Don't do that. Turn off the heat when it's reached a consistency a little looser than what you like. It should thicken up as you continue to stir away from the heat. If you heat it until it reaches a consistency you like, the cooled mixture will be over-the-top gluey and not as fun to eat (although, I had fun with it). 2) Eating it cold? You'll need to add more sugar. Eating it hot? A little sugar will suffice. 3) Try spicing it up with cinnamon, caramom, lemon juice or even cocoa powder (for chocolate pudding)! Hope all your puddings turn out. Thank you for the recipe!

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andy

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Reviewed: Aug. 2, 2009

Not bad at all.. I added and extra 1/2 tsp vanilla. Used 1/3 cup sugar and only 2 TBSP cornstarch. This was the first time making pudding and I had no idea how easy it was. I'm never buying the box again. I'll use this recipe from now on.

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MaidenMary

Living In: Seattle, Washington, USA

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Reviewed: Jul. 28, 2009

I was happy to find a pudding recipe which didn't require eggs. I used reconstituted dry non fat milk, almond flavoring instead of vanilla and 1/3 cup of sugar. I mixed the dry ingredients first and then added cold milk to the pan to prevent lumps. I think this is a very good basic recipe which can easily be adapted with different flavorings. It would be richer using whole or even 2% milk but I used what I had on hand.

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Jean J.

Cooking Level: Expert

Living In: Athens, Ohio, USA

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Reviewed: Jul. 24, 2009

Like everyone else is saying, mix in the dry ingredients cold to avoid lumps, cut way back on the sugar - I'd use maybe half, and don't use anything less creamy than 2% milk.

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