Enjoy this creamy dessert on its own, or add a few ingredients to create a silky coffee pudding, rich chocolate pudding, and more.



Ingredient Checklist


Instructions Checklist
  • Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.

  • Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.

  • Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.

  • Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Cook's Notes

Serve pudding topped with whipped cream. Make sure your cream is cold before beating and add a little confectioners' sugar.

Reviews (3)

112 Ratings
  • 5 star values: 28
  • 4 star values: 23
  • 3 star values: 42
  • 2 star values: 13
  • 1 star values: 6
Rating: Unrated
I was in a inspiration mood this morning so I tried her recipe but i use fresh vanilla beans ...and fresh vanilla bean sugar which I made beforehand...WOW it was delicious
Rating: Unrated
Today, I made the butterscotch pudding. To have a healthier dessert, I used coconut milk. I usually drink almond milk, but it would be too thin for this recipe. I urge others to try the cocnut milk, as the pudding was wonderful, rich flavored, and smooth. I plan to try the chocolate pudding recipe, perhaps even making a chocolate pie very soon.
Rating: Unrated
This is so easy, I never knew I could make pudding. I added 1/4 cup cocoa powder to the dry ingredients as suggested in the magazine article. Topped with whipped cream, it really impressed my company. I am going to try to turn this into tapioca pudding next!