It is possible to flavor or color this pudding foundation. For rice pudding, I prefer to combine rice, butter, and cinnamon. Or for a simple yet elegant dish, almond essence with a mint leaf and a few pine nuts on top.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup white sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 2 cups milk
- ½ teaspoon vanilla extract
Instructions
- Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 123 mg |
| Sugars | 31 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I added extra corn starch to thicken it up, but it was still like melted ice cream. I used vanilla paste and 1/2 tsp almond extract. Kinda bummed. I might reheat some and add gelatin to get it thicker.
10.28.18 This took no time at all to make, and if you’re looking at the photo, don’t even think vanilla pudding. There’s no comparison, this is just so rich and creamy. With its neutral flavor, you can do all sorts of variations by using different extracts and toppings. Today, I kept it simple with a single fresh strawberry, and we enjoyed it for Sunday dessert. Perhaps a little bit too sweet for us, so I’ll cut back on the sugar next time, but that’s just personal taste It did get just a bit soupy after being in the fridge for a number of hours, so I’m thinking thicken even more next time. It’s simple to make, different, and well worth your time.