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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Honeytits3000

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Reviewed: Jul. 16, 2009

The pudding was good but didn't hold up well in the fridge, be sure to eat it the same day it's made

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Rachel P.

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Reviewed: Jul. 9, 2009

Great recipe. I have a sweet tooth, but this may be a little too sweet for me.

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hewitt.kc

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Reviewed: Jul. 8, 2009

I love this recipe, I just add some bananas and vanilla wafers and I have the perfect banana pudding recipe!

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sweet2th

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Reviewed: Jun. 16, 2009

Simple and easy. I left out the butter and added cinnamon and nutmeg. I also tried it once adding an egg, which gave it a bit of a richer taste.

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Riiko

Cooking Level: Beginning

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Reviewed: Jun. 4, 2009

Yummy! For those of you having difficulty with lumps, you need to pre-mix your cornstarch ( I believe it's called making a slurry). Take equal parts of cornstarch and milk and make a paste. It's kind of a wierd consistancy but anyway, once you have that smooth, pour it into the rest of the milk. I doubled the vanilla and will probably try halving the sugar next time. It's good the way it is but if you can cut some sugar out without loosing flavor, why not.

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Lynn F.

Cooking Level: Intermediate

Living In: Jefferson, Maryland, USA

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Reviewed: Jun. 2, 2009

I followed the suggestin of another review and mixed everything cool and then heated it up. Very tasty!

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Kenzi008

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Reviewed: May 13, 2009

Yummy and creamy! So nice not to have to use eggs to make a creamy delicious pudding.

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KrisZimm

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Reviewed: May 9, 2009

Honestly? This is wonderful. The possibilities are ENDLESS! I add a tinyyy bit more vanilla than it calls for, and i agree that u need to whisk the dry ingredients w the cold liquid, but its just awesome. Thank you so much!! oh, and for those who think it isn't thick enough, you're not cooking it long enough. Be patient. It thickens w more time, and then even more in the fridge!

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thedancinchef

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Reviewed: Apr. 28, 2009

I had to try this recipe about 4 times before I got it. It is hard to learn how to do it perfectly, but dont fail then give up on this one. Mine is chilling in my refrigerated now. Its sooo good.

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Koopin

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Reviewed: Apr. 6, 2009

it was a good recipe, but if you don't mix it right it will get lumpy. i made it a couple of times to put on an angel food cake because i didn't have instant pudding. It's good but not great, but i wouldn't use any other recipe

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MSI

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Reviewed: Apr. 5, 2009

I give it a solid 4 stars. the starch clumped a little bit and took a really long time to thicken. I had to keep scraping the bottom of the saucepan. It was rich too. Really good as a simple desert.

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sunshinequine

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

A great basic recipe that is just about fool-proof, and the variations are endless. I added 1 tsp. lemon extract and 1/2 tsp. vanilla to mine, and the taste is subtle and delicious. Next, I will try 1 tsp. vanilla and add in 2 squares of grated chocolate- I bet it will be great too. Also, I used 1 cup of milk and 1 cup liquid coffee creamer- I was low on milk. So if you don't have a lot of milk, substitutions don't hurt the recipe. The reasons I rated this 4 stars instead of 5 is because 1.) you really should mix everything together, make sure it's smooth, and THEN put it on the heat 2.) if you want a thick pudding (I did), you should let it come to a boil, or else the cornstarch can't do its job.

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SilverNBlack

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

as the recipe stands, it's way too sweet. I used half the sugar called for. Made it with half skim and half 'half& half', added egg beaters, the butter and vanilla and it was really great. There's no reason this should be lumpy. It is always perfectly smooth, takes little time to make and there's No reason to resort to less-than-suitable instant pudding mixes.

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bydesign1

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Reviewed: Mar. 26, 2009

Very good and easy. Used the blender and only used 1/4 cup sugar.

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foxycook

Cooking Level: Beginning

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Reviewed: Mar. 23, 2009

It did not turn out at all... I was pretty disappointed.

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Nicole

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Reviewed: Mar. 23, 2009

good basic recipe. however, i used 4 cups organic milk, 1/2 cup organic brown sugar & only 4 tbs of cornstarch. i didnt get any lumps. I first cooked the milk & in then in a sep. bowl added all the other ingredients w/ a bit of cold milk to dissolved the cornstarch & blend everything. then added it slowly to the milk. Sometimes for my son, i add a mashed banana in it w/ a pinch of cinnamon.

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SUZANEB

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Reviewed: Mar. 9, 2009

I was looking for something to serve with fresh strawberries that are slightly under ripe. This was fast, easy and I had all the ingredients. I should have read the reviews first as I did get a few small lumps. I will combine the dry ingredients with the milk before cooking next time. The sweetness will benefit these strawberries but for future, I will use only a 1/4 - 1/3 cup of sugar.

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Joan N

Home Town: Iroquois Falls, Ontario, Canada

Living In: Rochester, New York, USA

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Reviewed: Mar. 6, 2009

Making pudding is similar to making a gravy with cornstarch. Cornstarch needs to be mixed with cold water first and then heated. If you add it to boiling water without mixing it with some cold water first you will get lumps. So ladies and gentlemen try it that way if you are having problems with lumps.

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