The following pudding recipes are fast and easy, require no baking, and no fussing with eggs. Here they are:
(When measuring corn or potato starch, flatten it into the spoon and smooth off the top with the flat of the knife.)
- 4 Tb Corn Starch or 2 Tb Potato Starch
- 2 Cups of milk (or milk substitute)
- 4 Tb Sugar
- 2 Tsp. Pure Vanilla Extract
MEASURE the corn or potato starch and put it in a little bowl.
ADD a little milk and stir with a fork to dissolve it, making a thick paste, and then a little more until it is smooth like cream and can be poured.
PUT the rest of the milk in a sauce pan.
ADD the sugar to the milk in the pan.
HEAT the milk, stirring occasionally, until it looks hot (some steam will be coming off it).
ADD the corn starch/milk mixture while stirring the milk.
CONTINUE to heat the mixture while stirring, until it gets thick and a few bubbles pop at the surface. This may take less than a minute. It will be too thick to "boil."
REMOVE from heat, and add the vanilla.
POUR it into your serving dish or dessert bowls. Depending on the size of your dessert dishes, it should make 3 to 4 servings.
Tips for preventing the "skin" from forming on top usually say to put some plastic wrap on top of the pudding while hot. Since plastic often contains BHT and other chemicals that can be released upon heating, we do not recommend that. Besides, the "skin" is the best part, making the top of the pudding shiny. Why fight it? For filling a pie, let the "skin" form on the pie; and for individual desserts, pour the pudding into individual dishes while still hot, so everybody gets his own "skin." My sister and I used to fight over who got the most "skin."
- Butterscotch Pudding
- Use 6 Tb packed brown sugar instead of white sugar
- Decrease vanilla to 1 Tsp
- Chocolate Pudding
- Add 2 Tb plain cocoa powder to the corn starch
- Decrease vanilla to 1 Tsp (or leave out)