Whisk together the sugar, cornstarch, and salt in a saucepan. Pour ¼ cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla. Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour.
I cut back on the sugar slightly and used a bit of cream for part of the milk. The pudding was far too stiff! The recipe might work well for banana cream pie but lacks the soft, creamy consistency my family prefers in a pudding. I would use this for pie, increasing the milk by 1/4 to 1/3 cup. For a regular pudding I would either eliminate one of the egg yolks or increase the milk by 1/2 cup.
I made this for the banana cream pie. This turned out beautifully, and I'll make it again for sure. I cut the sugar to 1/4 cups as suggested by other reviewer, and I used low fat milk, which worked out fine. I did add an additonal tbs of cornstarch to compensate for the milk, and it thickened perfectly. I forgot to add the butter at the end and didn't realize until it was already chilled, but it tasted so great, I doubt I'll add it next time--why mess with a good thing and add the extra fat?
I made this recipe for my family, exactly the way it tells you in the recipe. It was the easiest pudding recipe I have ever made. Adding all the ingredients before putting it over the burner made it fool proof! We added shredded unsweetened coconut to ours, and even though it was all wonderful it seemed a little too sweet. Will make this again!
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