This pudding was the result of a kitchen experiment, and I have since “perfected” the recipe and updated this post. I served it with a cup up banana and my son went nuts over it! It would taste amazing with some cocoa powder added to make chocolate pudding, or as a pudding base for Banana Pudding! Try it out and please let me know what variations you used and how it turned out! I used Lactaid milk for lactose free pudding, but it would turn out just as nice with regular milk. Please make sure you DO NOT use a Teflon coated pan, as you will be whipping the mixture while it cooks to keep it smooth. A ceramic or stainless steel pot would be a much better choice.

Time: Prep: 3 minutes | Cooking: 20 minutes | Cooling: 1 hour
Servings: 2 servings, 1/2 cup each

Ingredients:
1 Cup Milk, any milk fat will work (whole, 2%, 1% or skim), lactose free or regular.
1 1/2 Tablespoons Cornstarch
1 Egg Yolk
3 Tablespoons Sugar
1/2 teaspoon Vanilla

Let’s Cook!

  1. Pour milk, sugar and cornstarch into a small saucepan (not Telfon!)
  2. Whip by hand with a whisk or using a hand mixer until bubbly and starting to thicken slightly
  3. Add the egg and continue to whisk/whip the mixture, placing it over medium low heat.
  4. Whisk/whip continuously as mixture comes to a boil
  5. Keep mixture at a slow boil for at least 3 minutes to make sure the egg is cooked. Whisk continuously.
  6. Your mixture should be slightly thicker. Remove from heat and add in the vanilla, whisking all the while.
  7. Pour into a container and refrigerate for at least an hour before serving
  8. Serve plain, with fresh fruit, whipped topping and wafers or as a part of a larger dish, like Banana Pudding! This recipe will surprise you with its creamy, yummy flavor!

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