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Vanilla Custard Pudding

Updated on February 3, 2011

Rich, creamy pudding, still warm from being cooked, has always been one of my favorite desserts.  I don't know if that is because it was the first dessert I ever learned to cook or because it tastes sooo good. 

I was 8 years old when my mom opened her plaid Betty Crocker Cookbook to the page that had the recipe for vanilla pudding on it and said, "Now that you can read and know your fractions, you can make this.  We will have it for dessert tonight."  What a treat!  We were not only having pudding for dessert, but I had the privilege of making it.

I remember carefully reading through the recipe several times, then gathering all of the supplies. Measuring and mixing, stirring and waiting, knowing everyone would be thrilled with the results.

Over the years, I tried many different recipes for vanilla puddings and custards.  Some I liked better than others.  One thing that aggravate me with most of the recipes I tried was the left over egg whites.  What was I going to do with them?  Make and Angel Food cake?  Then I received some 'healthy dessert' recipes in the mail.  Their pudding recipe used only egg whites.  I thought, "How bland," but decided to try it anyhow.  It wasn't long before I began experimenting, creating my own recipes.   Finally, I came up with one that my family loves, used whole eggs and is versatile.  I serve it as a snack or dessert, plain or dressed up. 

courtesy of:
courtesy of:

Vanilla Custard Pudding

  •  1/2 cup sugar
  • 3 tablespoons corn starch
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3 cups milk
  • 2 tablespoons butter
  • 1 tablespoons vanilla extract


  1. Mix sugar, corn starch, salt and eggs in pan.
  2. Stir in milk until well combine.  Cook over medium temperature, stirring frequently, until mixture thickens and boils.  Boil 1 minute.  Remove from heat.
  3. Stir butter and vanilla extract.
  4. Serve hot or cold, as desired. 

Makes 6 1/2 cup servings.

Serving Ideas

This wonderfully delicious pudding is easy to make and can be used in so many ways.

  • Pour into desert bowls, chill if desired, and serve alone, with gram crackers or cookies.
  • Pour into dessert bowls and grate some chocolate over the top. Chill if desired.
  • Pour warm pudding into a pre-baked pie crust (recipe below) or gram cracker crust and top with fruit. I like to warm frozen raspberries with a bit of sugar to top it with.  If your pie plate is large, double the recipe.
  • To make a Vanilla Cream Pie, pour pudding into a pie crust and top with whipped cream. If you slice a layer of bananas over the crust before pouring the pudding in, it becomes a Banana Cream Pie.
  • Layer with butterscotch or chocolate pudding in parfait glasses, for a simple, elegant dessert. Top with a slice of strawberry and mint for a simple summer dessert.

Pie Crust

  •  1/3 cup lard
  • 3/4 cup white flour
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 2-5 tablespoons cold water


  1. Heat oven to 475 degrees fahrenheit.
  2. Cut lard into flour and salt using a pastry cutter or two knives, until it forms coarse crumb sized particles.
  3. Sprinkle with water, 1 tablespoon at a time and toss with a fork, until pastry is moist and cleans the sides of the bowl.
  4. Gather into a ball, shape into a round on a slightly floured surface.
  5. Roll pastry into a circle 2" larger than your pie plate inverted, using a well oiled wooden pin or a chilled marble pin.
  6. Lightly roll pastry onto your rolling pin, and carefully unroll over pie plate.  Press crust firmly to sides and edges of plate.  Trim overhanging crust 1" larger than pie plate, fold under and flute.  Prick the bottom crust with fork, to prevent it puffing up.
  7. Bake 8-10 minutes, until lightly browned.  Cool on wire rack.

Ivorwen, 2010.

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    • RebeccaCurz profile image

      RebeccaCurz 6 years ago from United States

      Thank you for the wonderful recipe! I have been searching for a way to recreate my French grandmother’s custard, and this is the closest I’ve come.

    • Ivorwen profile image

      Ivorwen 7 years ago from Hither and Yonder

      Thank you for the feedback Joy! I'm glad your family likes it as much as mine does -- even if you do use goat milk. :)

    • Joy At Home profile image

      Joilene Rasmussen 7 years ago from United States

      I have tried this now a few times...we love it! - and it's simpler than the recipe I used before, out of Betty Crocker.

    • Ivorwen profile image

      Ivorwen 7 years ago from Hither and Yonder

      Your welcome Katrinasui, enjoy!

    • katrinasui profile image

      katrinasui 7 years ago

      I love custard so i cant wait to try this. Thanks for the recipe.

    • Ivorwen profile image

      Ivorwen 7 years ago from Hither and Yonder

      Another pudding lover! Thank you Prasetio. I hope you enjoy this recipe.

    • prasetio30 profile image

      prasetio30 7 years ago from malang-indonesia

      I love pudding very much. You have delicious recipes about pudding. I am glad to show this to my mum. Thank you very much. ~prasetio

    • Ivorwen profile image

      Ivorwen 7 years ago from Hither and Yonder

      Thanks Akirchner!

      LiftedUp, thank you for the suggestion. I hadn't thought about adding egg whites to scrambled eggs. That means storing them, but depending on how long and what else is being made, that might be good.

    • LiftedUp profile image

      LiftedUp 7 years ago from Plains of Colorado

      I will have to try this too. A few extra egg whites can be stirred into the whole eggs when you are scrambling a skilletful, but I like the idea of using the entire egg in the pudding. Thanks.

    • akirchner profile image

      Audrey Kirchner 7 years ago from Washington

      Sounds like a fabulous recipe!

    • Ivorwen profile image

      Ivorwen 7 years ago from Hither and Yonder

      drbj, you never cease to crack me up! My husband won't touch the stuff, unless I put it in a pie crust. He says pie makes the world go round.

    • drbj profile image

      drbj and sherry 7 years ago from south Florida

      What loving care you took to create this pudding nee custard recipe, Ivorwen. Pudding worshippers will henceforth whisper your name in reverent tones.

      Me? I will eat the chocolate sprinkles. Just not a pudding/custard lover. But I can appreciate a great recipe when I see one. Cheers.

    • Ivorwen profile image

      Ivorwen 7 years ago from Hither and Yonder

      Timorous, thanks for stopping by. As to the name, from what I have observed the name of such desserts tends to depend largely on the recipe's age and location. My newer cookbooks refer to this as a pudding, my older ones as a custard. I think the way something is cooked was often derived from the type of stove or hearth one had.

    • timorous profile image

      Tim Nichol 7 years ago from Me to You

      Heyyy..Ivorwen. Wow, I haven't made custard anything in a long time. I always thought custards were cooked slowly in the oven, in a pan of water. Maybe I'm thinking of rice pudding.

      I'll have to give this a try..I like the sprinkled chocolate on top. Mmmmm. Thanks a bunch.

    • Vladimir Uhri profile image

      Vladimir Uhri 7 years ago from HubPages, FB

      Look good I guess tasting better.

    • Joy At Home profile image

      Joilene Rasmussen 7 years ago from United States

      Any excuse'll do for you. ;-)

    • Ivorwen profile image

      Ivorwen 7 years ago from Hither and Yonder

      Joy, I have to confess, we have had a double batch for lunch, more than once -- gave me time to perfect the recipe!

    • Ivorwen profile image

      Ivorwen 7 years ago from Hither and Yonder

      Thank you Starglade, and your welcome for the memories.

    • Joy At Home profile image

      Joilene Rasmussen 7 years ago from United States

      Fantastic! I can't wait to try this! My family and I sometimes make a big batch of pudding and have it for supper. :-)

    • Starglade profile image

      Starglade 7 years ago from behind the Cheddar Curtain

      I remember that cookbook--my mother had the same one. And I, too, remember how exciting it was to be given the job of cooking something from it to serve the family at dinner. Thanks for the memories!


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