The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 20, 2009
This recipe is good as a base to work from, but as it is, it doesn't work. I have made it twice, and each time resulted in a runny pudding without much flavor. Both times I have made it, I've had no cornstarch, so I've used flour. That may or may not have affected the thickness. But the pudding was bland regardless. I recommend doubling the vanilla, and at least tripling the sugar and flour/starch. When I did this the last time I made it, the pudding was a thick, creamy, and lovely, with just the right flavor.
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Cooking Level: Intermediate

Living In: Winchester, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 2, 2009
Delicious. I used skim milk, and flour in lieu of cornstarch and it turned out perfect. I also only had 3 tbs of butter left, but again not a problem. I layered it with leftover chocolate cake and semi-sweet chocolate while the pudding was still warm. Heavenly.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 14, 2009
Sooo good!! Way better than any boxed pudding, but just as easy to make. This one's a keeper!
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Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 27, 2009
The pudding tasted ok, but the color turned yellow because of the yolk, so it didnt look really good, also remember dont put so much salt.
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Wen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 26, 2009
I've never made pudding before, but now i'll make it every week!! my husband loves it!!! Thanks so much for something so simple.
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Cooking Level: Expert

Living In: Bronx, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 24, 2009
I doubled the recipe and good thing I did. Two of us still polished this off. This was soooo very easy and soooo very good. I would suggest using un-salted butter and make sure you use a very good grade of vanilla. Vanilla is one thing you should spend alittle more money on and buy the good quality product - please please don't ever use the imitation stuff. The vanilla will really have an impact on the flavor of your pudding. Will defnitely make this again. Thanks so much Katie!
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 23, 2009
I could not stop licking the spoon. loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 21, 2009
Mmmm good! Perfect sweetness and thickness. Boyfriend asked for seconds =)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 19, 2009
Doubled the recipe and it came out great. Used regular "large" eggs but it tasted a little eggy -- not bad, but if making a bigger batch I'd cut back a little bit. Also made this as a "chocolate" version by grating one full square baker's chocolate for a doubled recipe, and adding just a touch more sugar. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 9, 2009
If you make this and decide you like boxed mix better, you must have done something wrong, because this was DELICIOUS! I skipped the egg yoke and microwaved everything but the vanilla about 4 minutes on high, stirring after 1 minute intervals. So much easier than on the stove!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 26, 2009
This was delicious and pretty easy to make. Why would anyone use store bought instant pudding mix after having this!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 24, 2009
Very easy to make - However, I halfed the sugar and it was still a little too sugary for my taste ...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 21, 2009
I doubled the recipe, but next time I'd use half the amount of salt. I used salted butter, so that might have something to do with the too salty part. And, careful when you're cooking on medium high, I burned the bottom of mine because I was in a hurry and wasn't stirring continuously.
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BB

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: May 8, 2009
TERRIFIC! This was very easy to make and no changes are needed. I doubled the recipe as I knew it wouldn't last long. I used a silicone spatula to stir and keep lumps from forming. Putting cellophane wrap directly on the pudding keeps it from getting a skin. This was a terrific pudding and I will be making it again. Thank you Katie for sharing.
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Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: May 5, 2009
My previous experiences with vanilla pudding have been gummy, tasteless, or downright unpleasant. This was creamy, delicately sweet, and awesome! I followed the recipe -exactly-, except I cooked and stirred for two minutes instead of one (but that's just because I'm afraid of raw eggs, I'm sure it would have been fine in retrospect). It made enough for three little glasses layered with whipped cream, graham cracker crumbs and bananas, with cinnamon on top. My little brother wolfed this down and declared it delicious. I would double the recipe next time for fuller dessert cups. Kudos on some kickass pudding.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 26, 2009
This is the same recipe my mom used to use. It is so yummy...instant pudding does not compare to this.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 23, 2009
This is just like I remember making as a child with my big sister! The butter adds a nice touch, since I use lowfat milk. I tripled this to make banana pudding, with the layers of vanilla wafers and banana slices, and it was a hit with my hubby! I might toy with stirring in chocolate chips or creamy peanut butter to make banana pudding next time, but this is just yummy the way it is!
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Cooking Level: Expert

Home Town: Oxford, Michigan, USA
Living In: Owosso, Michigan, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 14, 2009
I made another vanilla pudding recipe from this site 3 days ago and it was 10 stars compared to this. This was not sweet enough, it formed a film on top and the texture was strange. I'm mad I used my Mexican vanilla on this!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 8, 2009
I don't know what I did wrong. :( It burnt on the bottom and there are brown chunks all throughout the pudding. Maybe I didn't mix the sugar, cornstarch, and salt in with the milk enough before heating???
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 29, 2009
this was completly amazing, very flavorful. I'll never go back to the boxed stuff ever. you defanetly need to eat it warm thou, but i would recomend it to any one who even likes puding alttle bit
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kk
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Cooking Level: Beginning

Home Town: Crest Hill, Illinois, USA

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