Reviewed: Oct. 7, 2007

Excellent recipe! I mixed the sugar, cornstarch, and salt together and added them to the milk as the milk was heating, stirring constantly until the milk came to a boil. No lumps. I like this method of adding cornstarch, and I like that there are no eggs in this recipe.

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FULLTILTREDHEAD

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Reviewed: Oct. 2, 2007

this recipe is also perfect for making Rice pudding just as left over cooked rice to it and you have rice pudding that's quick and easy and doesn't require heavy cream or cooking the rice while you make it. Makes Nice rich pudding.

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LadyAkksgrinder

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Reviewed: Sep. 27, 2007

I made this last night but with a few modifications. I used soy milk and I added one banana while cooking it down along with cinnamon. It tasted terrific but it did not look pretty with my additions.

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doireallyhaveto

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Reviewed: Sep. 25, 2007

It came out kind of a strange consistency...although I did use skim milk which may have been why. Other than that the flavor was good and it was easy to make.

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louiedog67

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Reviewed: Sep. 9, 2007

This tasted all right... my husband liked it, and it was easy to make. I prefer chocolate pudding though. :)

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Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Sep. 5, 2007

i really like this! i've made it twice and its always great. i cut the sugar down to 1/3 cup and add almond extract to it as well. next time i'll be adding shredded coconut!

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kleerae

Cooking Level: Professional

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Reviewed: Aug. 11, 2007

I just made this today, and it turned out GREAT!! I made sure to whisk in the dry ingredients a little at a time, and the only thing I did differently was add an egg after I added the dry ingredients, and I only used 1/3 c of sugar. This would have been perfect even without the butter and vanilla, I will probably omit them both the next time around. I made banana pudding with this and some ripe bananas, yummy!

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wrkoutgrl1

Living In: Cincinnati, Ohio, USA

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Reviewed: Jul. 24, 2007

I never comment on the recipes but I loved this one. I love to cook and prepare WOW dishes for my family. When my husband saw that I made homemade pudding he was impressed and I was delighted because it took no effort and was easy clean up. I will double the recipe next time because I wanted more!

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Rebecca

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

This pudding is great because you can make it in the microwave. I literally stirred everything (even butter and vanilla) together in one glass bowl and cooked it on high in the microwave for 5 minutes, stirring every 1-2 minutes. I didn't cut down on the sugar but wished I would've. If you can't have dairy, this recipe turns out great made with rice milk!

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NoviceChef

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Reviewed: Jun. 25, 2007

We loved the way the pudding tasted but when we made it, it came out watery and we followed the directions exactly. we let cool in the fridge for over night. It also came out a little bit lumpy. Once again the taste was wonderful so we are going to try it again.

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Diana&Nina

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Jun. 23, 2007

Made this recipe twice this week, the first time just as the recipe says :( and nobody at home liked this!! the second time I added 6 egg yolks, substituted a vanilla bean for the vanilla extract and cut down on sugar a little bit.... yummy!!!!!! egg yolks help to thicken your pudding and give a great flavor/texture!!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Jun. 14, 2007

I have to admit, I was hesitant to try this cause of all the mixed reviews but I am very happy I did. This turned out quite delicious! I cut down the serving to one and it was just enough for a small snack. I also followed other reviewers advice and put all the dry ingredients in the pot, then whisked in the cold milk. I then put it on the stove and whisked it all the way through. I added extra butter and vanilla and it came out super rich but oh so good! I got to admit, I did not cut down the sugar but will next time around. I love sweet but this was just a little too sweet. Thanks for the wonderful recipe, will be making this alot.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: May 14, 2007

However I like vanilla so much, I didn't care for this. When I added cinnamon, I immediately liked it very much! I did get lumps, although I tried the reviewers suggestions: first mix it in the pan before boiling. Maybe it was because I had to add more cornstarch to thicken it a little bit more. The added butter gave the pudding a beautiful shine.

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CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Mar. 29, 2007

i have made multiple times and each time i get flour chunks in the pudding.

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LECLOS11

Cooking Level: Expert

Home Town: Luxemburg, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 26, 2007

needs an egg desperately

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Demimi

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Mar. 26, 2007

i just made this pudding using all of the suggestions from other reviewers... add 1 egg to the milk (I used skim) decrease sugar to 1/3 cup decrease cornstarch to 2 TBS, 1/4 tsp salt, 2 tsp vanilla extract, 1/4 tsp cinnamin, 1/4 tsp nutmeg, 1 TBS butter. I wisked the egg and milk together. Then mixed all dry ingredients together. I then poured enough of the milk egg mix into the dry ingredients to make a runny paste and wisked well. I then poured the rest of the milk egg mix into the pan and followed the rest of the directions in the recipe. It tastes great...still in the refrigerator chilling now though! EASY as box mix!

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rebecca

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Reviewed: Mar. 2, 2007

Excellent recipe! Neither too sweet nor lumpy if you do follow the other reviewers' instructions : a) Cut down on the sugar(1/3 cup. b) Mix dry ingredients first, then add milk. Other than that, I added 1 tblsp. vanilla extract instead of 1 teasp. and omitted the butter. The result was fantastic. Very yummy warm or cold.

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cocotte

Cooking Level: Intermediate

Living In: Bourges, Centre, France

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Reviewed: Mar. 1, 2007

I followed recipe exactly, very sweet and lumpy. I ended up using this in a cake recipe, just too sweet and lumpy to eat 'as is' for my taste. Highly recommend to follow other reviewer's advice by mixing ingredients first, then add milk to avoid lumps - also cut back on the sugar.

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Gourmet geek

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 17, 2007

I made this for my little boy and he liked it, although he'd much rather chocolate pudding (he's a chocoholic like his Dad). But mommy really enjoyed it! I did cut down on the sugar like some people said, and it turned out oh so creamy it was like silk! I have never made pudding from scratch before, but now I will!! I also made it for my Grandmother who will be 98 in May and she loved it! Thanks for the recipe!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Feb. 6, 2007

Very good pudding- I read the reviews and decided to cut the sugar in half. This was a good move- the sweetness was just right. It would have been too sweet otherwise. I used skim milk and it thickened up nicely. I served it warm with a sprinkle of chocolate chips melting in.

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