Homemade pudding has a reputation for being difficult and disaster prone. In fact it is straightforward and easy to make as long as you give it your full attention. The cooking pudding needs constant attention to prevent burning and lumps, during this time you cannot stop stirring to answer the phone or find a bowl for the next step. Don't worry though, this step only takes about 5 minutes.
I have provided a basic recipe in step 2, but the important thing here is the method, so feel free to use any recipe you like. A similar method is used for custard, pastry cream and ice cream.
Step 1: Ingredients and Tools
Small sauce pan
2 heat proof bowls
Step 2: Recipe
There are a huge number of recipes available for pudding and this method will help you make any of them. The recipe below is more or less average, while you may find others with many more yolks, whole eggs or no eggs at all.
A Basic Recipe:
1 cup Milk (1%-3%)
1 Egg Yolk
1 Tbsp Corn Starch
1/8 cup Sugar
pinch Salt (op)
1 tsp Butter (op)
Expect 2 servings per cup of milk. Scale as desired.
Other recipes you might like to try:
Chocolate Orange Pudding
Step 3: Prep
In a heavy bottomed sauce pan heat remaining milk over medium heat. Stir to prevent milk from burning.
Have ready a second heatproof bowl, a strainer, and a heatproof spatula. You will not be able to leave the stove once you start the next step (it will take 5 or 10 minutes) so make sure everything is ready.