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Forget instant pudding. Making pudding from scratch is easy and only requires a few staple ingredients.

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

All pudding recipes will use these basic ingredients in varying proportions.

Ingredients:

Milk
Cornstarch
Egg Yolks
Sugar
Salt (op)
Butter (op)
Flavourings

Tools:

Small sauce pan
2 heat proof bowls
Whisk
Strainer
Heatproof spatula
best pudding ever (mine tasted a bit like cake batter wrong or not?)
<p>This is the first time I made Vanilla pudding from scratch,I followed your directions to a tea and Bam!! pudding tastes good thank you for sharing. </p>
This is much easier than making the box mix stuff and less messy. Thanks.
did you know you can prevent the skin from forming if after it is done, put pan in a bowl of ice water and stir til cold then you can cover it with a lid and store in a the refrig. It works for me
Also known as &quot; blancmange&quot;. Lovely stuff, so much nicer than the hideous junk they sell in those little boxes. Well, heck, yeah! It's REAL!
Thanks Suayres. I knew I was bound to confuse the non-Canadians/Americans in the audience, but didn't know what else to call it.
Ahhh! I always wondered what the &quot;pudding&quot; they referred to in many US TV shows was. Now I know :)
This looks delicious! Hello, weekend snack!
cant wait to make this. just gotta get some sugar.
Ah, the memories this brings... Yes, so much better than the pre-fab stuff.
TO KEEP THE LUMPS OUT OF THE PUDDING RUB THE SUGAR AND THE CORNSTARCH TOGETHER UNTIL WELL BLENDED . THE CORNSTARCH WILL LUMP IN LIQUIDS BUT THE SUGAR KEEPS IT FROM DOING THAT , ALSO TO PREVENT A FILM FROM FORMING , SPRINKLE A LITTLE BIT OF SUGAR ON THE TOP.<br>THIS IS CALLED&quot; FRENCH PUDDING&quot;
I am generally not a big pudding fan, but the couple of times I've had honest to goodness real pudding, it's been fantastic! Thanks for the instructions, I may just have to try this myself!

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