Everyone should have a simple stirred custard recipe handy. In America we call this sort of cornstarch-thickened mixture “pudding.” It’s terrific for eating just as it is, but it can also be used as a thick sauce for, well, whatever. This recipe is sort of a “pastry cream light.” It’s not as sweet as most pastry creams, nor as rich in cream or egg yolks, but it does have a dab of butter for sheen.
It’s quick, it’s easy and it tastes great when you have a cold (as I do today). The ingredients are:
1/4 cup sugar
2 tablespoons, 2 teaspoons cornstarch
1/4 teaspoon salt
2 cups whole milk
2 egg yolks
1 tablespoons butter
1/2 teaspoon vanilla extract
Start by combining the dry ingredients in a small saucepan. Whisk them together. The littler the whisk, the better.
Pour in the milk…
…whisk it all together thoroughly, checking the corners of the pan to make sure there’s no clumped-up starch hiding there. Put the pan over medium-high heat and bring it to a boil. It’ll thicken noticeably.
Pour about a third of the mixture over your egg yolks to temper them (i.e. gently bring them up to temperature)…
…whisk, and pour the whole mess back into the saucepan.
Bring the mixture back to a simmer for about twenty seconds, then remove the pan from the heat. Whisk in the butter…
…pour in a little vanilla extract…
…and you’re done! Pour the custard (pudding) into serving cups if that’s how you intend to present it.
Otherwise transfer the custard to a bowl and let it cool down for at least half an hour, stirring every so often to keep it smooth. Chill it and serve to eager children (of all ages).
Love love vanilla custard. Making it from scratch is so easy and those packaged and powdered ones are so gross!
Ain’t it the truth? Thanks, Malini!
Hi Joe – Love your site – very inspirational. Just want to confirm the cornstarch amt. Is that 2 tablespoons AND two teaspoons?
Thanks ,
Rick
That is a Roger, Mr. Magnus.
- Joe
Hi Joe,
Can this recipe be used to fill cream puffs or eclairs or it should be eaten only as dessert? Thank you!
Hey again Silvia!
It will make a somewhat wet cream puff filling. I suggest either pastry cream or a simple Chantilly cream.
- Joe
Happy Dad’s Day!
I just made this for my husband and it turned out great. I actually used milk that was right on the verge of going sour (I figured it’s going to be cooked, so no harm, no foul) and it was a great way to use it up. I sprinkled a little cinnamon/sugar on top. Thanks for the easy to follow recipe.
Wow I bet that was good. A little tang was probably an outstanding addition. I must remember to add a little buttermilk next time! Cheers and thanks!
- Joe
I came here looking for proportions of milk to cornstarch to egg yolks and that sort of thing, and this recipe is spot on! I used it for a trifle pudding. Of course it is terrific on its own.
Thank you, Nupur!
I’m glad the pudding worked for you. Please come back often!
- Joe
What kind of milk ie 1%, 2%, or whole milk did you use? I only have 1% for daily use !
Hey Sandhya!
It was whole milk, but any of those will work just fine!
- joe
Joe,
I was craving custard. I did a search and clicked on your link. While dinner was resting I made this, so after dinner the custard was ready to eat.I followed the recipe exactly, my husband & I loved it. My nephew never had custard and enjoyed it.
This is a keeper.
Thank You
So glad to hear it, Mrs. Holstein!
Thank you very much for checking back with me!
- Joe
Hello Joe,
My household is a big custard pudding loving bunch lol. The pictures here are making my mouth water and I am going to go directly into the kitchen to whip this recipe up as soon as I say Thank you for you’re time in putting this up! So thank you and I can not WAIT to try this!
Hey Heather!
Let me know how it went!
- Joe
It was PERFECT lol everyone loved it, I pretty much inhaled mine while it was hot, my husband and roommate waited until it was chilled, Im going to make it again in a few minutes haha. So fast and simple to make, and not a messy project, only a few dishes to clean afterwards, what more could you ask for!
Wonderful! First time flawless! Tastes just like mom used to make back home in Canada, which is something considering I now live in Japan and will introduce my kids to it tonight! Thanks for sharing!
I’ve wanted to make a simple vanilla pudding for a very long time and I had no idea where to start. Tried this recipe and it came out perfect. Just the way I wanted it. My husband cannot stop raving about my new found skills! Thanks Joe!!!
Great, Rini!
Very happy to help you look good for your spouse! We all need a little of that sort of help, I think. I know I do — and on a constant basis!
Cheers,
- Joe