Reviewed: Aug. 13, 2008

I had to use "unsweetened almond milk" which I sweeten with a fructose-free sugar and nix the butter for my kids allergies, so I added .5 tbsp cinnamon to help the flavor. The kids should eat it, which is the point, but I don't recommend it with almond milk.

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Amanda (GF-CF-SF-FF)

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Ann Arbor, Michigan, USA
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Reviewed: Jul. 19, 2008

Delicious, and very simple. I added more vanilla, about a teaspoon, for taste. I was going to make a summer dessert when I noticed I didn't have any vanilla pudding, so instead of running to the store I made this, and it worked out perfect. Thanks for the recipe!

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Sarah


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Reviewed: Jul. 3, 2008

perfect! temper your egg yolks good so you don't get (as one user said) scrambled pudding. i beat the egg yolks until they look lighter and have a creamier looking texture. then while vigorously whisking your yolks SLOWLY pour in ladles of the pudding. whisk the blankety-blank out of it and you should have non-lumpy, non-scramble egg yolks. i learned that from that guy on the food network. you know the one with the glasses and hair. you know who i'm talking about!

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BEAUANDLILYSMOM

	Cooking Level: Intermediate Home Town: Exton, Pennsylvania, USA Living In: Fort Myers, Florida, USA
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Reviewed: Jul. 2, 2008

This was pudding was GREAT! Once I tasted that it was good I modified the recipe to make a perfect banana pudding. To make the banana pudding: I tripled the recipe, used evaporated milk, added 2 chopped bananas and 15 crumbled Vanilla Wafers. Very yummy!

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Lorraine Archer

	Cooking Level: Expert Living In: Calico Rock, Arkansas, USA
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Reviewed: Jul. 1, 2008

This is a great versatile pudding that you can adapt to any flavor!! I have tried chocolate, vanilla, banana, and coconut and they all turn out great!! for the chocolate I melted some chocolate chips and added them after I added the eggs (I still used some vanilla)

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Tiffany R.

	Cooking Level: Intermediate Home Town: Sacramento, California, USA Living In: Roseville, California, USA
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Reviewed: Jun. 12, 2008

I doubled this recipe, next time I don't think I'll double the egg yolk though. I may try coconut extract instead of the vanilla for a different flavor.

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TRICIA JAEGER

	Cooking Level: Intermediate Home Town: Kenosha, Wisconsin, USA Living In: San Diego, California, USA
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Reviewed: May 17, 2008

This recipe was amazing! The pudding was smooth and creamy, with the perfect sweetness. Serve with fresh strawberries and you're sure to have a hit with family or guests! It is a bit time consuming, but worth the work! I would recommend altering the recipe to make 8 servings instead of 2.

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Kristin22


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Reviewed: Apr. 12, 2008

A tremendously good pudding. I substituted vanilla sugar for the plain sugar, which makes it even better. Thanks, Katie!

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CARRIEKALI


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Reviewed: Apr. 11, 2008

This is the best pudding recipe I have ever used. I was looking for a custard recipe, and this tasted like custard, except for the fact that it used cornstarch to thicken it. I would definitly make this again. It was also so easy to make. Thanks for such a great recipe. The only problem was there wasn't enough of it!

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Kathleen


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Reviewed: Apr. 10, 2008

Very yummy - much better than the boxed mix! I used it to make a banana pudding and it was perfect. Thanks!

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Janet Ireland


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Reviewed: Apr. 8, 2008

I followed the recipe exactly. I tried the pudding while it was still warm. It was all right. It was late, so I let the pudding set over night. This morning it was lumpy and runny. Last night it was thick without any lumps. I have no idea what happened. I also didn't like the taste. It tasted like eggs. I won't be making this recipe again.

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WannaBeChef

	Cooking Level: Expert
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Reviewed: Mar. 31, 2008

I made this for dessert tonight on a cold, rainy March day and it was perfect comfort food served warm. I used skim milk and it was still yummy and creamy! What a wonderful old fashioned treat! I would take this over cheesecake any day!

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kayeli


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Reviewed: Mar. 22, 2008

The wonderful depth of vanilla flavor and smooth, creamy texture makes this perfect to use in a trifle that includes angel food cake and fresh strawberries and bananas. Delicious!

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ZUMBIELTE


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Reviewed: Mar. 19, 2008

This recipe was so easy and quick for my sweet tooth!! I doubled the recipe and although it sounds quirky, I added Vanilla Coffee Creamer as it was heating. It added a bit more sweetness, and a great creaminess. Thanks for the recipe, and I'm looking forward to making it again!

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SweetPea

	Cooking Level: Expert Living In: Coppell, Texas, USA
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Reviewed: Mar. 3, 2008

I gave 5 stars for taste, although I would give 2-3 for ease of preparation. It took over 1.5 hours to make this on the stove - I thought it was never going to boil!!

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Alisa F.


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Reviewed: Feb. 20, 2008

Yummy! Reminded me of pudding at Grandma's house. Everyone in our home enjoyed it very much! Only change was to use whole milk instead of 2%.

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Susan May

	Cooking Level: Expert Home Town: Newfolden, Minnesota, USA Living In: Owatonna, Minnesota, USA
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Reviewed: Feb. 18, 2008

Fantastic. I just made this recipe and it's great. I doubled it and had about 3-4 custard dishes, so the recipe doesn't make much. But, boy is it worth it. My wife makes fun of me as I eat my pudding warm. When I was younger and growing up in a house with 5 brothers, there was no waiting on cooked pudding to cool otherwise you didn't get any. So, we got used to eating pudding warm (never a store bought refridgerated pudding in our house). This recipe takes me back. Oh my, it's a keeper.

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