Reviewed: May 19, 2012

I needed a simple pudding recipe for the rice pudding I was making and this was just what I needed. I made it a little more figure friendly with skim milk & splenda and it's delicious!

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Reviewer:

Andrea Powell

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Reviewed: May 9, 2012

Ehh. I doubled the vanilla, but still pretty flavorless. Maybe a tablespoon or so of butter would have helped, or maybe more sugar, but it does need something!! I liked that it was easy to make, and eggless.

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Apr. 17, 2012

I've been making a vanilla pudding with egg in it, and it was good, but something just wasn't quite right. I made this one and wow! It was delicious. It's extremely important to use a good quality vanilla, as this gives it all the flavor. I also buy organic whole milk especially for making pudding. This pudding had a good consistency and excellent, pure flavor. Thank you for this recipe!

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Reviewer:

DGUERRERO

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Cooking Level: Intermediate

Home Town: Delano, California, USA

Living In: Wasco, California, USA

Reviewed: Apr. 8, 2012

Excellent and easy!!! I was a little skeptical about this recipe because it has no egg in it but I needed a pudding in a pince. It was quick, easy, and delicious! It made a wonderful banana cream pie. thanks for posting. This will be my go to pudding!

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Reviewer:

sharonritosa

Reviewed: Dec. 24, 2011

This was FANTASIC, I make a lot of instant pudding pies, but no more now I have this just add my own flavors and I can have any flavor I want. THANK YOU.

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Reviewer:

Lovestocook

Reviewed: Sep. 18, 2011

Lovely, simple, quick and satisfying. Easy to modify, and easy to fix problems. For example, I had to use an extra teaspoon of flour when I realized it wasn't thickening properly, but right after that the pudding behaved! It's cooing right now, I can't wait to eat it. (:

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Reviewer:

Elenaeruiz

Cooking Level: Expert

Reviewed: Jul. 29, 2011

This is the same recipe I've used for years, so I can vouch for it. You can add nearly any flavoring, including cocoa, (up to 1/4 cup). It's also a good base for many kinds of fruit (I use the fruit water with dry milk, instead of plain milk). I usually don't continue to let it cook after adding the vanilla...probably just from habit.

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Reviewer:

hazel

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Ypsilanti, Michigan, USA

Reviewed: Mar. 5, 2011

good recipes~

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Reviewer:

selinetham

Reviewed: Feb. 22, 2011

This turned out more of a mousse than a pudding; a little on the foamy side. I used powdered vanilla flavoring rather than liquid, and I ended up using a total of 1 1/2 Tbsp. of that. I don't know how it's going to set up, but at the moment it's still really soft, more like a pastry cream than a pudding. Flavor-wise, it's very good. It would make a good base for stovetop rice pudding.

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Reviewer:

Shari

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: San Leandro, California, USA

Reviewed: Oct. 29, 2010

I really liked this recipe for a base for other puddings and pies. I quadruppled this recipe and added 1 and a half cups of peanut butter and I made pies with it. I turned put perfectly.

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