Instructables

Pudding from Scratch

Featured
Picture of Pudding from Scratch
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.
 
Remove these adsRemove these ads by Signing Up

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

Step 2: Recipe

Picture of 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:

Vanilla Pudding
Chocolate Orange Pudding
Caramel Pudding

Step 3: Prep

Picture of Prep
IMG_3563.JPG
In a heatproof bowl whisk together cornstarch, sugar, egg yolks, salt and a splash of milk.

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.
ale-8-12 years ago
This is much easier than making the box mix stuff and less messy. Thanks.
O-Budd-12 years ago
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
suayres3 years ago
Also known as " blancmange". Lovely stuff, so much nicer than the hideous junk they sell in those little boxes. Well, heck, yeah! It's REAL!
NoFiller (author)  suayres3 years ago
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 "pudding" they referred to in many US TV shows was. Now I know :)
Mongpoovian3 years ago
This looks delicious! Hello, weekend snack!
ilpug3 years ago
cant wait to make this. just gotta get some sugar.
flyingpuppy3 years ago
Ah, the memories this brings... Yes, so much better than the pre-fab stuff.
shielaann3 years ago
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.
THIS IS CALLED" FRENCH PUDDING"
depotdevoid3 years ago
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!