pudding with cornstarch recipe

Written ByJenny Smyth Posted on
pudding with cornstarch recipe
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The Best pudding with cornstarch recipe

I’ve been making pudding with cornstarch for years, and it’s still a favorite in our household. The recipe originated in the Southern United States, where it was a staple dessert in many homes.

The combination of creamy pudding, crunchy cornstarch, and sweet flavorings is a match made in heaven. My kids love it when I make this pudding for special occasions, like birthday parties or family gatherings.

It’s also a great comfort food on a chilly day. The key to making this pudding is using the right ratio of cornstarch to liquid, which gives it a smooth and velvety texture.

I’ve experimented with different flavorings over the years, but my go-to is still the classic vanilla and chocolate combination. There’s something so satisfying about stirring the mixture over low heat, watching as it thickens into a luscious dessert.

Whether you’re serving it at home or taking it to a potluck dinner, this pudding is sure to be a hit. The best part?

It’s incredibly easy to make ahead of time and refrigerate until serving.

Classic Vanilla Pudding with Cornstarch

Classic Vanilla Pudding with Cornstarch

4.9 from 967 votes

This creamy vanilla pudding uses cornstarch as the thickener for a silky smooth texture. It is a simple dessert that comes together in minutes on the stovetop.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Pudding

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 teaspoons vanilla extract
1 tablespoon unsalted butter (optional)

👨‍🍳Directions

1In a medium saucepan, whisk together the sugar, cornstarch, and salt until combined.
2Slowly pour in the milk while whisking continuously to prevent lumps from forming.
3Place the saucepan over medium heat and cook, stirring constantly with the whisk, until the mixture thickens and comes to a gentle boil.
4This should take about 5 to 7 minutes; you will see large bubbles breaking the surface.
5Once boiling, continue to cook for 1 minute while stirring to ensure the cornstarch is fully cooked and the pudding is smooth.
6Remove the pan from the heat immediately.
7Stir in the vanilla extract and butter if using, whisking until the butter is fully melted and incorporated.
8The pudding will be very thick at this stage.
9Divide the hot pudding evenly among four serving dishes.
10Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming.
11Refrigerate for at least 2 hours or until fully chilled and set.

🔧Equipment

Medium saucepan
Whisk
Measuring cups and spoons
4 serving dishes or ramekins
Plastic wrap (to prevent skin)

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 6g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 200mg🌾Total Carbs: 38g🥦Dietary Fiber: 0g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a richer pudding, use whole milk or add a splash of heavy cream. You can also flavor the pudding with cocoa powder for chocolate pudding or with espresso powder for a coffee version.

Watch Video Of How Classic Vanilla Pudding with Cornstarch Works

This pudding recipe has been a staple in our household for years, and I’m always happy to share it with friends and family.

It’s perfect for any occasion – whether you’re looking for a comforting dessert or a show-stopping treat for guests.

To store leftover pudding, simply cover it tightly with plastic wrap or aluminum foil and refrigerate until serving.

❓ Frequently Asked Questions About Vanilla Pudding with Cornstarch

Q: What is the purpose of using cornstarch in pudding?

Cornstarch is used to thicken the pudding and give it a smooth texture. When mixed with cold water, the starch granules absorb excess liquid, causing the mixture to thicken.

Q: Can I use other types of starch instead of cornstarch?

While other types of starch can be used as substitutes, cornstarch is the most effective thickening agent for pudding.

Q: How do I prevent lumps from forming in the pudding?

Mixing the cornstarch with cold water before adding it to the hot pudding mixture helps prevent lumps from forming.

Q: Can I make this pudding without cooking it?

No, you must cook the pudding mixture over low heat to thicken it properly.

Q: What if I don’t have vanilla extract? Can I substitute another flavoring?

You can use almond extract or another flavoring of your choice as a substitute for vanilla extract.

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