Prep 10 mins
Cook 10 mins
My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though.
- 29.58-44.37 ml cornstarch
- 118.29 ml sugar
- 3 eggs
- 340.19 g can evaporated milk
- 236.59 ml skim milk
- 4.92 ml vanilla
- Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
- In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
- Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
- Cook the mixture until it reaches desired thickness, stirring constantly.
- Stir in the vanilla.
- Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.
My husband and I can no longer find boxed custard pudding mix so I tried this. It is easy to do and doesn't take too long. I used 2 1/2 Tbsp of corn starch and thought it was to thick. I think I would reduce that to 1 1/2 because we like to drink it hot with nutmeg. It also seemed a little bland so I added a bit more vanilla. It was good but still seems to be missing a little something, not sure what.
Mmm It is so good! I use this for my banana pudding and it is always amazing. I also like to eat it with fresh berries :)
I used this custard for filling in my Boston cream pie. It was great. Thanks for the recipe. I did use half and half instead of skim.