Cornstarch Pudding Recipes

VANILLA PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

SEVEN-MINUTE PUDDING

Steps:

• In a microwave-safe bowl, combine sugar and cornstarch. With a hand mixer, beat in milk and egg yolks until smooth. Microwave on medium for 5 minutes. Beat well with mixer. Microwave on high for 2 minutes; stir. Blend in butter and vanilla. Pour into serving dishes; cool.

AMISH VANILLA CORNSTARCH PUDDING

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.

OLD-FASHIONED CORN STARCH CUSTARD (PUDDING)

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.

CORNSTARCH PUDDING

Steps:

• Mix cornstarch, sugar, and salt
• Combine the cornstarch mixture with the cold milk
• Cook in double boiler stirring until thick
• Cover and cook 15 - 20 minutes
• Add vanilla
• Pour into large dish or in divided dishes

BUTTERSCOTCH PUDDING I

Steps:

• In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.

CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a large saucepan over medium-low heat, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk.
• Bring the mixture to a boil, about 7 to 8 minutes, stirring occasionally with a whisk. Reduce heat to low and stir constantly, scraping the bottom and the sides of the saucepan to avoid burning. Do this for about 1 to 2 minutes, or until it's thick enough that the pudding coats the back of a metal spoon.
• Remove from the heat and stir in the butter and vanilla.
• Let the pudding cool to room temperature. Transfer the pudding into a bowl and press a sheet of plastic wrap directly over its surface.
• Refrigerate for 1 to 2 hours. Serve either cold or at room temperature. Enjoy!

CORNSTARCH CUSTARD PUDDING

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.

CORNSTARCH PUDDING

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.

CORNSTARCH PUDDING

Steps:

• 1. Mix it all in a saucepan except for the milk and vanilla.Put on the fire and slowly add the milk while stirring constantly until thick enough.Add vanilla.Serves four people.

CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla.
• Let cool briefly, and serve warm, or chill in refrigerator until serving.

CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.