Reviewed: Feb. 5, 2007

I altered the recipe a bit, but my main complaint is that it was too sweet to eat (and I like sweets). I did not change the amount of sugar, but would cut it in half if I made this again. I did use only 2 Tbls. cornstarch, but added 1 egg yolk for thickening, richness, and color. I also added 1/2 tsp. cinnamon and a dash of nutmeg. The flavor and consistency was great, just way too sweet.

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Robbie Rice

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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Reviewed: Jan. 30, 2007

I simply loved this recipe,,a must recipe with children,,I't wasnt lumpy and tasted well,,also great in bread pudding,thanks for sharing recipe

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dapplegrey

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Reviewed: Jan. 13, 2007

I used real vanilla and substituted canned milk for fresh milk. The pudding tasted like wallpaper paste.

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MaryChristmasRay

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Reviewed: Jan. 4, 2007

Delicious! I added cinnamon, nutmeg and raisins and it tasted just like the raisin cookies my mom used to make! I added the dry ingredients first and wisked in the milk afterwards. Will definately make again!

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MommaLynn

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Reviewed: Dec. 25, 2006

Very quick and easy pudding. I followed the recommendations and mixed all dry ingredients together, then added milk, then put on heat. NO LUMPS. As some reviewers mentioned, it is a bit on the sweet side. I found it to be a little too thick after refrigeration. Next time I'll try reducing the cornstarch to 2 Tbs to see if that helps. A very good basic pudding that was tasty on its own and would be great as a base for others.

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savannahchik

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Reviewed: Dec. 13, 2006

Better than boxed, almost as quick, and certainly cheaper than those little boxes of store-bought. I doubled the recipe, but added two yolks to enrich it a little (adds a bit of color, as well.) I also added about 1/8th teaspoon cinnamon. If you substitute or omit the butter and don't add seasoning or enrich it SOMEHOW, it is rather 'thin' in FLAVOR, not texture--sort of like the 'instant' puddings are (to my taste buds, anyway.) Has a smoother texture than instant boxed puddings, however. Good recipe to use when eggs aren't available or a 'lighter' filling is desired rather than a full-flavored 'pudding'. I let it come to a full boil (JUST) rather than as directed and added the yolks from the beginning with the milk, then added the mixed dry ingredients to the milk mixture. Vanilla was added after removing the completely-cooked mixture from heat.

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keydancer

Home Town: Redding, California, USA

Living In: Big Lake, Alaska, USA

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Reviewed: Oct. 24, 2006

This one is another winner! Whisking the mixture while cooking is the key and you don't have any lumps or cooked on piece and clumps from the bottom of pan! This is so easy and my favorite!! You have to try this!

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L.M. Thorne

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Sep. 20, 2006

I did as others suggested and added all dry ingred. to the pot before adding the milk. I had no problems with lumps. I used 1/3c vanilla sugar, not 1/2c as the recipe called for. It really would have been too sweet. Other than that, I followed the recipe. I used fat free milk and the pudding tasted quite rich. I poured all of the pudding into one large bowl - which was a big mistake. Take the time to make single servings. You'll enjoy it much more.

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Sep. 19, 2006

I tried this recipe because I was looking for a quick vanilla pudding base for my banana pudding opposed to the custard recipe I normally use. TERRIBLE, it was too sweet, too lumpy and too runny. Not good at all, needs flour instead of cornstarch, eggs yolks and less sugar. I've learned my lesson from taking shortcuts.

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mzsabree

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Reviewed: Aug. 26, 2006

This is such a great and more importantly, easy recipe. I, like some of the others that tried this put the dry ingredients in first then added the milk and I had no clumping. I also added an egg as it thickened as one person suggested but after I did I noticed it really didn't need it. I used slightly less suger as well. As you can tell from all the reviews this recipe can really be played with to suit anyones personal taste and it still ends up being quick, easy and delicious!!

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charleysangel

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jul. 17, 2006

Very easy and turned out great. I used in in a yummy peach pie.

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: Jul. 16, 2006

Really simple and good. A touch too sweet as written. I added an egg as it began to thicken as per someone else's suggestion. Good.

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Yummum

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Reviewed: Jul. 7, 2006

Very good. Quick and easy. Loved the flavor

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sosocook

Cooking Level: Intermediate

Home Town: Quincy, Illinois, USA

Living In: Canton, Missouri, USA

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Reviewed: Jun. 29, 2006

I think this was beautiful. I used 1/3 cup sugar like others suggested but other than that I thought it was wonderful. Served it warm over frozen mixed berries - my husband and I cleaned the pan!

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COLEY2

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Reviewed: Jun. 14, 2006

Really good stuff. I followed some reviews suggesting mixing the dry ingredients 1st, then adding cold milk.Came out great. No lumps due to my constant stiring. Let it get close to a boiling point, then remove it. It set up beautifully after a couple of hours. I even tried this with skim milk and only used 3/4 cup sugar, still was really good. My son crumbled vanilla wafers and put a couple bananas with this and almost ate all this.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jun. 2, 2006

Very good, fast and easy, Great flavor Love It.. Thanks

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: May 10, 2006

Very good basic recipe..I also mixed all the dry ingredients in the pot, added the cold milk and whisked. I cut back on the sugar, and the cornstarch. Cornstarch needs to be cooked to get rid of the raw taste, a few minutes will do it. Topped with fresh strawberries in their own syrup. Very tasty!!!

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jane p

Cooking Level: Professional

Home Town: Ramsey, New Jersey, USA

Living In: Harford, Pennsylvania, USA

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Reviewed: Apr. 17, 2006

After reading reviews I made two adjustments to this recipe. I mixed the sugar, salt and cornstarch in the saucepan and then whisked cold milk in bit by bit then heated slowly stirring all the time. It worked no lumps. Also I reduced the amount of sugar to a third of a cup and it was still quite sweet so you could reduce it a bit more. Used this in fruity tart from this site and the fruit helped to reduce the sweetness a bit. Good basic recipe with these changes. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Apr. 7, 2006

Yummy! I love this recipe because it doesn't use eggs, which are, (to be perfectly honest!), a bit of a pain when making home-made puddings. TO AVOID LUMPS, do not follow the directions as written. Blend all dry ingredients in the pot you're going to cook the pudding in. Then slowly whisk in the milk until it's blended. THEN turn on the heat and start cooking! I added cinnamon and nutmeg, which is absolutely delicious, but makes the pudding not as "pretty" because it turns it a bit dark. We don't care...just like the flavor! I also added 2 cups of cooked brown rice, to turn it into rice pudding. If you like raisins in your rice pudding, just put 1/2 cup raisins in a 2-cup glass measure, add 1 cup water, and microwave 1 minute to "plump." Drain and add to the cooked pudding along with the rice. Raisins are an iron-rich fruit, and also add a lot of flavor!

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