I thought this was pretty good. Don't make this expecting a taste or texture of instant pudding. This is homemade and it is the way it is supposed to be. I made this for an Allrecipes challenge for recipes with faces (pictures). I specifically went out and bought the PET milk and even bought margarine to follow it exactly. Pudding is one of those things, that slight changes can fail a recipe. So, even though, I had acceptable subtitutes I didn't use them. For the eggs I used 3 medium sized. I don't like a real eggy tasting pudding. I used a good medium sized thick bottom pot and started the boil at 7. I was worried, as that temperature is prone to making pudding burn. However, I whisked it well and it was fine. As soon as it started a slow boil, after about 4 minutes, I turned it down to 3. It was already plenty thick so I just let it simmer, while whisking, for 5 minutes. The cinnamon on top was a nice touch. I don't care much for pudding, but was happy this actually turned out. It did only make about 4 small servings though.

Hands down, the BEST vanilla pudding I've ever eaten! Thank you for sharing this recipe.

This is delicious! Warm and smooth-yum! And, yes, the memories associated with the taste and smell make it even better. Mine are also of my Grandma and my Mom standing in the kitchen, conversing in Belgian, cooking up a storm! Nostalgia is so good for the soul! Susan-Mpls

this is great!! Pet evap milk makes the diff