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Vanilla Cornstarch Pudding

Trusted.Chef's picture
  Milk 3 Cup (48 tbs)
  Salt 1⁄4 Teaspoon
  Cornstarch 4 1⁄2 Tablespoon
  Egg 1
  Sugar 4 Tablespoon
  Vanilla 1⁄2 Teaspoon

(1 tsp. cornstarch may be substituted for the egg if desired) Mix the cornstarch, salt, 2 tbsp. sugar, and 1/2 cup cold milk.
Meanwhile scald the rest of the milk in the top of a double-boiler.
Pour a little of the scalded milk on the cornstarch mixture, and blend.
Add this to the remaining scalded milk and stir constantly until the pudding coats the spoon.
Remove the spoon, cover the double-boiler and cook for 25 min., stirring occasionally.
Beat the egg slightly, add the remaining sugar and pour the pudding over the egg mixture gradually, stirring constantly.
{Never add the egg to the hot mixture.) Combine thoroughly and return to the double-boiler to cook 1 min. longer.
Add the vanilla, beat up well, and pour into cold, wet molds or sherbet glasses.
Chill thoroughly.
Serve with cream, chocolate or caramel sauce, berries, or fresh diced fruit.
Finely chopped stoned dates, raisins, nut meats or cocoanut may be added just before chilling, if desired.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 162 Calories from Fat 41

% Daily Value*

Total Fat 5 g6.9%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 46.5 mg15.5%

Sodium 138.7 mg5.8%

Total Carbohydrates 26 g8.8%

Dietary Fiber 0.1 g0.4%

Sugars 16.1 g

Protein 5 g9.4%

Vitamin A 3.1% Vitamin C

Calcium 13.3% Iron 1.3%

*Based on a 2000 Calorie diet

Vanilla Cornstarch Pudding Recipe