Pudding from Scratch

Pudding from Scratch

"This is a very basic pudding recipe that is made from scratch. It is very simple and delicious."
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Ingredients

servings 168 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
  2. Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

Reviews

Read all reviews 31
  1. 34 Ratings

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Most helpful positive review

I've made this about 8 times now... I've done different flavors and had great success. Used brown sugar instead of white for a butterscotchy flavor, added lemon extract and zest for lemon puddin...

Most helpful critical review

dessert does not set no matter how many times i try.Must have mix up to a boil and then slow boil while stirring for 2 more minutes.

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I've made this about 8 times now... I've done different flavors and had great success. Used brown sugar instead of white for a butterscotchy flavor, added lemon extract and zest for lemon puddin...

This was delicious! I doubled the recipe and substituted double flour for the cornstarch.

This is a great recipe to add just about anything to. My family loves it for banana pudding, and butterscotch pudding.

dessert does not set no matter how many times i try.Must have mix up to a boil and then slow boil while stirring for 2 more minutes.

This was a very easy recipe. I used it in a banana trifle recipe, and it turned out perfect.

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....

Thanks for this recipe. I will never buy a package of pudding again. It is very easy, and oh, so yummy. I added a pinch of cinnamon as well.

1/3 CUP OF SUGAR SEEMS TO BE A LITTLE TOO MUCH TRY 1/4 CUP AND SPRINKLE WITH CINNAMON WHEN CHILL.

My kids didn't like it too much, I guess they are used to instant pudding and pudding cups. I liked it as did my hubby. I didn't like how water settled on top though, it thinned it out.

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