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Cornstarch Pudding

Western.Chefs's picture
  Cornstarch 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Vanilla extract 1 Teaspoon

Mix the cornstarch, salt, sugar, and 1/4 c of the milk until smooth.
Meanwhile, scald the remaining 1 3/4 c milk in a double boiler.
Pour a little of the scalded milk on the cornstarch mixture and blend smooth.
Stir this slowly into remaining scalded milk, then stir constantly until the pudding is thick and smooth.
Remove the spoon, cover the double boiler, and cook 20 min., stirring occasionally.
Cool, add vanilla, beat up well, turn into 4 sherbet glasses, and chill.
Or turn into 4 wet individual molds, chill until set, and unmold.
Serve with cream, Chocolate Sauce, Butterscotch Sauce, or fresh, canned, or stewed dried fruit.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 651 Calories from Fat 132

% Daily Value*

Total Fat 15 g22.6%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 45.2 mg15.1%

Sodium 669.8 mg27.9%

Total Carbohydrates 115 g38.5%

Dietary Fiber 0.4 g1.6%

Sugars 74.4 g

Protein 15 g29.3%

Vitamin A 9.2% Vitamin C

Calcium 51.3% Iron 2%

*Based on a 2000 Calorie diet

Cornstarch Pudding Recipe