I ran out of eggs because I just made a quiche but I still wanted pudding so I gave this recipe a try. While it did thicken up nicely, I think the texture was kind of funny. It was almost gummy. While it was warm it was good, but once it chilled I didn't like it as much. I subbed maple extract for the vanilla and got a maple pudding from this recipe. I think I'll try to stick with the egg type puddings, but thanks anyway.
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