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Basic Pudding Recipe
Author: Joe the Baker
  • 750 g whole milk or half and half
  • 165 g sugar
  • 30 g cornstarch
  • 4 large egg yolks
  • 30 g butter soft
  1. Heat the milk until just under scalding.
  2. Separately whisk together the sugar, cornstarch, and egg yolks until well incorporated and slightly pale.
  3. Temper the eggs with the heated milk and whisk together well to dissolve the sugars.
  4. Let sit about a minute to fully integrate and return to the pan.
  5. Cook over medium heat, stirring constantly but slowly. The idea is to simply keep the liquid moving rather than incorporate air.
  6. Cook until all the bubbles disappear and the custard thickens. If it boils, it is probably done.
  7. Strain the pudding into a new container and stir in butter until it melts.

  8. Place plastic wrap directly onto the surface of the pudding to prevent it from forming a skin, then let chill.

  9. Once chilled, check its consistency. If it is slightly coarse, blend it all together in your blender and strain again before serving.

Recipe Notes

You can use a variety of sugars to incorporate different flavors. For example, darker sugars create a butterscotch pudding, or you can use syrup to create a maple pudding. To flavor with dry ingredients, simply heat the milk and steep with your choice of coffee, tea, pretzels, popcorn, etc. Let sit, covered, for an hour then strain and re-heat for regular use.