Reviewed: May 17, 2012

Tastes better with whole milk, but I've used skim and it's still delicious. I make this on the stove, whisking the first four ingredients til thickened then turning off the flame to add butter and vanilla.

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Reviewer:

Saint Anne

Reviewed: Dec. 5, 2011

Delicious! It came out perfect! I'm glad you add the eggs at the beginning, since I've never mastered adding them to hot pudding without turning it lumpy. This was not lumpy!

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Reviewer:

Sarahtea

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Sep. 21, 2011

Wow. So easy and soooo much better than packaged stuff. I took one reader's suggestion of using a blender and it worked like a charm. No cornstarch lumps at all. I have also done this with splenda and it's still wonderful. This one's a keeper. Thanks!

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Reviewer:

BAMOM247

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Birmingham, Alabama, USA

Reviewed: Aug. 28, 2011

We live on a tight budget, so I made this to try not to waste egg yolks I had left over from a birthday cake. I wound up wasting milk, sugar, cornstarch, butter, and vanilla along with the yolks - the pudding never set up. It may well have been because of different wattage, but I can't recommend this in the microwave. The flavor was good though, so I may try it on the stove if I ever have leftover yolks.

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Reviewer:

XiolaBlue

Cooking Level: Expert

Reviewed: Aug. 6, 2011

While I make this on the stovetop instead of the microwave, the results are absolutely unbelievable. Smooth, creamy, almost custard-like consistency...it's a new family dessert favorite. Try it with fresh vanilla bean!

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Reviewer:

E C Kelly

Reviewed: May 25, 2011

Great pudding! I'm an experienced cook and baker and have had trouble with the few other recipes' consistency. This ones a winner! Delicious and easy! I just mixed all ingredients together and heated in a saucepan til thick enough. Loved it!

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Reviewer:

Kimmie

Cooking Level: Expert

Home Town: New London, Wisconsin, USA

Living In: Appleton, Wisconsin, USA

Reviewed: Jan. 20, 2011

I decided to make this because it was a quicker pudding and I wanted something sweet. But, after it was done it was like the stove top cooked pudding in that it had to be refridgerated for a few hours to thicken up decently. It had an okay taste, but I prefer pudding a little thicker and creamier. But, was interesting to make.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 15, 2011

meh. This was just okay. I don't microwave to cook food, so I took the advice of a reviewer who put it in the blender, then cooked it in a saucepan. Meh. I have a tried and true recipe from the 1947 edition of Betty Crocker cookbooks that doesn't require eggs or butter, it is easier (believe it or not!) , AND much more delicious than this one. Thanks anyway.

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Reviewer:

radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Reviewed: Nov. 28, 2010

Yum! I did this on the stove as suggested. The only other thing I did a little differently was to strain the mix before I put it on the stove. I also melted the butter on the stove and just added the rest of the ingredients (mixed) to the melted butter.

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Reviewer:

Bonnie

Reviewed: Sep. 2, 2010

It was so good!! I mixed all the ingredients together and cooked it on the stove on medium heat. It took a while for it to thicken but only about 10 minutes. It was very good but it had a few small lumps.

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