Recipe by Harley Seashell Princess
Great as is or as a base for pies or other desserts such as trifle. Stir in coconut for coconut cream pie or layer with sliced bananas and vanilla wafers for banana pudding.
Top Review by NataliaBC
I can hardly believe I'm the first to write a review when this recipe has been up for 8 years! :) I knew this recipe was the right one when it was for 16 servings, and had cornstarch AND eggs. (I love the flavour of custard but it always separates or lumps for me.) After I started making it I noticed it mentioned it was great for trifles (which I was making it for) and it had a little butter; these were the "icing on the cake."
Anyway, the pudding turned out absolutely perfectly. I loved the method. It meant that I wasn't stirring a sticky mess for a long time, only about 4 minutes of constant stirring, which for a pudding is WONDERFUL. (I often burn cornstarch puddings due to the long heating and stirring times, and egg custards don't go well for me either.) The texture was velvety smooth, not the tiniest lump. The flavour was just heavenly. Five star. I'm afraid it didn't all make it to the trifle. ;)
I made it just as the recipe said. I usually fiddle but not this time.
Ease of method: 5/5
Overall feel-good factor: 5/5
- 2 quarts milk
- 2 tablespoons butter
- 3 eggs, beaten
- 2 1⁄4 cups granulated sugar
- 1 1⁄8 cups cornstarch
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Directions See How It's Made
- In a saucepan combine milk and butter and bring to a boil.
- In a medium bowl combine eggs, sugar, cornstarch, and salt.
- Slowly whisk 1 cupful of the milk mixture into the egg mixture before adding all to the milk mixture.
- Continue cooking for an additional 5 minutes while constantly stirring.
- Remove from heat and add vanilla.
- Store with plastic wrap over top so that it does not form a skin.
- Refridgerate left-overs.