Best 9 Old Fashioned Cornstarch Pudding Recipes

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Indulge in the classic goodness of Old-Fashioned Cornstarch Pudding, a nostalgic dessert with a velvety smooth texture and a burst of comforting flavors. This delightful pudding is a staple in many households, passed down through generations. Its simplicity and versatility make it a beloved treat for all ages. With just a few pantry staples and a touch of love, you can whip up this timeless dessert in no time. Our collection of recipes offers a variety of takes on this classic, featuring variations in flavors, textures, and presentation. From the traditional vanilla pudding to decadent chocolate and refreshing lemon variations, there's a recipe here to satisfy every palate. Prepare to be transported back in time as you savor the delightful taste and texture of this homemade treasure.

Here are our top 9 tried and tested recipes!

OLD-FASHIONED CORN STARCH CUSTARD (PUDDING)



Old-fashioned Corn Starch Custard (Pudding) image

A versatile egg-free vanilla custard that can be used as a pudding, cake filling or pastry filling.

Provided by A Coalcracker in the Kitchen

Categories     Desserts

Number Of Ingredients 6

3 tablespoons cornstarch
1/3 cup sugar
1/8 teaspoon salt
1/2 cup cold milk
2 cups scaled milk
1 teaspoon vanilla

Steps:

  • In the top of a double boiler, mix cornstarch, sugar, and salt
  • Add the cold milk to the cornstarch mixture, set aside
  • In another saucepan, scald 2 cups milk; slowly add to cold milk mixture
  • Cook in the top of a double boiler stirring until thick
  • Cover and cook 15 - 20 minutes
  • Add vanilla, stir in well.
  • Pour into large dish or in divided dishes. Placing plastic wrap directly on the surface while cooking prevents a skin from forming. Serve slightly warm or chill.

Nutrition Facts :

OLD-FASHIONED VANILLA PUDDING



Old-Fashioned Vanilla Pudding image

This creamy vanilla pudding is sure to be a favorite. "It's always good and so easy to make," confirms Katie Anderson of Spokane, Washington.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1-1/2 teaspoons butter
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla. , Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 241mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  • Bake for 1 hour.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g

CORNSTARCH PUDDING



Cornstarch Pudding image

This if from the cornstarch box. It takes me back to the good ol' days of seventh grade homemaking class. Very easy and a nice treat.

Provided by Bertha C.

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons cornstarch
1/8 teaspoon salt
1/3 cup sugar
1/2 cup milk
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Place cornstarch, salt, and sugar in mixing bowl, and mix well.
  • Add 1/2 cup milk, and stir until smooth.
  • Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly.
  • Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened.
  • Cover, and cook for 15 minutes longer, stirring occasionally.
  • Add vanilla and stir.
  • Pour into individual molds which have been rinsed in cold water.
  • Chill until firm.
  • Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired.
  • Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added.
  • Coconut: Add 1/2 cup shredded coconut to scalded milk.

AMISH VANILLA CORNSTARCH PUDDING



Amish Vanilla Cornstarch Pudding image

Creamy Amish homemade pudding is very easy to make and tastes so delicious! You can use this pudding in any recipe as a substitute for instant pudding.

Provided by Anna

Categories     Dessert

Time 1h40m

Number Of Ingredients 11

4 qt. milk
1 3/4 c. sugar
1 1/2 tsp. salt
4 whole eggs
1 1/3 c. cornstarch
1 c. milk
3 1/2 Tbs. unflavored gelatin
1/3 c. cold water
2 tsp. vanilla extract
1 Tbs. butter
2 - 3 c. cool whip or whipped cream

Steps:

  • Pour 4 quart of milk into a large pot. Place on the stovetop over medium-low heat. Sprinkle sugar and salt over the top. Do not stir. Heat to boiling.
  • Whisk together the eggs and cornstarch. Add 1 c. of milk and whisk until smooth and creamy.
  • In a cup or small bowl, mix gelatin and cold water. Set aside.
  • Once your milk is getting hot, you will want to keep your eye on it, because when it comes to the boiling point it will begin to rise. When the milk begins to rise, turn off the burner and slowly pour in your egg/cornstarch mixture, whisking as you are pouring.
  • Remove from the burner and add the gelatin mixture, butter, and vanilla. Whisk until the gelatin is dissolved and the pudding is creamy-looking.
  • Cool. To avoid having a skin form on the top, place a piece of plastic wrap on top of the pudding.
  • Cool completely and add cool whip or whipped cream, if desired. It makes it more creamy.

Nutrition Facts : ServingSize 36 servings, Calories 241 kcal, Carbohydrate 29 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 54 mg, Sodium 140 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 4 g

OLD-FASHIONED VANILLA PUDDING



Old-Fashioned Vanilla Pudding image

Make and share this Old-Fashioned Vanilla Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

3 cups milk
3/4 cup sugar
3 tablespoons cornstarch
2 eggs, beaten
1 tablespoon butter or 1 tablespoon margarine
1 1/2 teaspoons vanilla

Steps:

  • In a large saucepan over medium heat, combine the milk, sugar, and cornstarch.
  • Stir and cook until bubbly; then stir and cook 2 more minutes; remove pan from heat.
  • Gradually stir in 1 cup of the hot milk mixture into the beaten eggs; then pour back into the saucepan.
  • Cook over medium heat until nearly bubbly, but do not boil.
  • Lower heat to low and cook, stirring constantly, for another 3 minutes; remove from heat.
  • Stir in the butter and vanilla; mix until well blended.
  • Spoon into 6 individual dessert dishes; cover tightly with plastic wrap and chill in the refrigerator for 4-5 hours or overnight.

Nutrition Facts : Calories 234.6, Fat 8, SaturatedFat 4.5, Cholesterol 92.7, Sodium 97.2, Carbohydrate 34.6, Sugar 25.2, Protein 6.1

CORNSTARCH CUSTARD PUDDING



Cornstarch Custard Pudding image

This is from my husband's home economics class from 1979. We love it. I especially love to eat it warm.

Provided by Janae

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 eggs
1 teaspoon vanilla

Steps:

  • Mix sugar, cornstarch and salt in double boiler.
  • Gradually stir in milk, stir well.
  • Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken.
  • Cover and let cook for ten minutes.
  • Beat 2 eggs with an electric beater.
  • Stir 1/2 cup of the cooked mixture into the beaten eggs very gradually while continuing to beat mixture with electric mixture.
  • Repeat 3 times.
  • Stir well and cook for 2 more minutes.
  • Remove from heat.
  • When slightly cooled, stir gently, and add vanilla.

OLD-FASHIONED BUTTERSCOTCH PUDDING



Old-Fashioned Butterscotch Pudding image

This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup/165 grams dark brown sugar
1 tablespoon unsalted butter
2 cups/480 milliliters whole milk
1 cup/240 milliliters heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)

Steps:

  • Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
  • In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
  • Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
  • Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
  • Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
  • Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
  • When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.

OLD FASHIONED BANANA PUDDING



Old Fashioned Banana Pudding image

Make and share this Old Fashioned Banana Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup sugar
3 eggs, beaten
1 dash salt
2 tablespoons cornstarch
2 cups milk
1 teaspoon vanilla
3 -4 ripe bananas, sliced
vanilla wafer

Steps:

  • Mix sugar and eggs together.
  • Add salt, cornstarch, and milk.
  • Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
  • Remove from heat; add vanilla and mix well.
  • In serving bowl, layer the wafers, bananas, and the pudding.

Tips:

  • Choose the Right Cornstarch: Use a high-quality cornstarch that is free of lumps and impurities.
  • Properly Measure Ingredients: Accurately measure all ingredients, especially the cornstarch and milk, to ensure the right consistency.
  • Use Fresh Milk: For the best flavor and texture, use fresh whole milk or 2% milk.
  • Cook Over Medium Heat: Cook the pudding over medium heat, stirring constantly, to prevent scorching.
  • Stir Continuously: Stir the pudding mixture continuously while cooking to prevent lumps from forming.
  • Do Not Overcook: Cook the pudding just until it reaches a thick and creamy consistency. Overcooking can cause it to become rubbery.
  • Chill Before Serving: Allow the pudding to chill for at least 4 hours or overnight in the refrigerator before serving. This allows the flavors to meld and the pudding to set properly.
  • Garnish Before Serving: Before serving, garnish the pudding with a sprinkle of ground cinnamon, nutmeg, or cocoa powder for added flavor and visual appeal.

Conclusion:

Old-fashioned cornstarch pudding is a classic dessert that is easy to make and loved by people of all ages. With its creamy texture, rich flavor, and versatile serving options, it's a perfect treat for any occasion. Whether you prefer it plain, topped with fresh fruit, or served with a dollop of whipped cream, this timeless dessert is sure to satisfy your sweet tooth. So, gather your ingredients, follow the simple steps, and enjoy the deliciousness of this homemade cornstarch pudding!

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