Custard/Pudding

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. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@MsLizze
Contributor
@MsLizze
Contributor
"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. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla."
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  1. Donna K.
    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. It 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.
    Replies 2
  2. uf_Britt
    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 :)
    Reply
  3. CelestialShannon
    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.
    Reply
  4. Roxygirl in Colorado
    Grandmas always know best. This was the BEST custard I've ever had! I couldn't believe it when the next day I could still pour it out of the bowl (usually puddings turn to gel after refrig.). I used non fat evaporated milk. This will be my standard recipe for custard from now on. Thanks so much Misty Cat for posting your family recipe! Roxygirl
    Reply
  5. MsLizze
    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. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.
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