Milk Pudding

This old-fashioned milk pudding is rich, creamy, and made with simple pantry staples. Ready in minutes, it’s an easy, comforting dessert you can serve warm or chilled.

Course Desserts

Cuisine American

Keyword pudding

Prep Time 5

Cook Time 7

Total Time 12

Servings

Calories 155kcal

Ingredients

2 cups whole milk divided
⅓ cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
¼ tsp salt

US Customary - Metric

Instructions

In a small bowl, whisk together the cornstarch with ¼ cup of the milk until smooth.
In a saucepan, combine the remaining milk, sugar, and salt. Heat over medium heat until warm but not boiling.
Slowly whisk in the cornstarch mixture.
Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes.
Remove from heat and stir in vanilla.
Pour into serving dishes. Serve warm or chilled. Top with whipped cream or berries, if desired.

Notes

Whisk the cornstarch with cold milk first so it blends smoothly and doesn’t form lumps.
Cook over medium heat and don’t rush it. High heat can cause it to thicken unevenly or scorch.
Stir constantly as it heats to keep the texture smooth.
It’s ready when it coats the back of a spoon. It will thicken more as it cools.
Add the vanilla after removing from the heat for the best flavor.
For a super smooth pudding, give it a quick whisk right before pouring into dishes.
If chilling, press plastic wrap directly on the surface to prevent a skin from forming.

Nutrition