pudding with egg and cornstarch is the answer you’ve been looking for when craving a silky‑smooth, custardy treat that’s surprisingly simple to whip up at home. This classic dessert uses just a handful of pantry staples to deliver creamy, dreamy pudding that melts in your mouth. Ready to satisfy your sweet tooth in under 30 minutes? Let’s dive in!
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What is Pudding with Egg and Cornstarch?
Ever wondered why this dessert is called pudding with egg and cornstarch? Is it because it’s more science experiment than sweet treat? Or perhaps the name hints at its double‑thickening secret: the emulsifying power of egg yolks combined with the velvety texture that cornstarch brings.
Rumor has it an 18th‑century pastry chef blurted out “egg and corn together—genius!” and the name stuck. They say “the way to a man’s heart is through his stomach,” and after one spoonful of this luscious pudding, you’ll be convinced it’s true for everyone! Ready to give it a whirl? Grab your whisk and let’s get cooking.
Why You’ll Love This Pudding with Egg and Cornstarch
- Creamy Highlight
The star of the show is its unbeatably silky texture. Thanks to the magical combo of egg yolks and cornstarch, you get a pudding that’s smooth without a hint of graininess. Close your eyes, take a spoonful, and drift away on a cloud of creamy bliss. - Cost‑Saving Benefits
Eating out for dessert can add up—but this homemade pudding is budget‑friendly. With basic ingredients you probably already have, you’ll save $$ compared to that fancy café custard. Plus, leftovers mean dessert for days! - Flavorful Toppings
From fresh berries to a drizzle of chocolate ganache, the topping possibilities are endless. Personally, I love a sprinkle of cinnamon and a dollop of whipped cream. If you’re feeling adventurous, explore our Chantilly Lili recipe for a floral twist → Chantilly Lili Recipe.
Loved our custard? Try our equally indulgent old‑fashioned rice pudding over in our baking section → Old Plain Baking Recipes. Now, go ahead—start the pudding party in your kitchen!
Key Ingredients for Pudding with Egg and Cornstarch
Here’s everything you need to make this delightful pudding. Be sure to prep your ingredients ahead to keep things running smoothly!
| Ingredient | Quantity | Preparation |
|---|---|---|
| Whole milk | 4 cups (960 ml) | Room temperature |
| Granulated sugar | ½ cup (100 g) | |
| Large egg yolks | 4 | Lightly beaten |
| Cornstarch | ¼ cup (30 g) | Sifted |
| Vanilla extract | 2 teaspoons | |
| Unsalted butter | 2 tablespoons (30 g) | Cut into small cubes |
| Pinch of salt | – |
How to Make Pudding with Egg and Cornstarch
In just 25 minutes, you’ll have a pudding with egg and cornstarch that’s creamy, comforting, and oh-so-satisfying. With minimal prep and simple steps, this recipe is perfect for beginners and seasoned cooks alike—no fancy equipment required.
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Pudding with Egg and Cornstarch
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This creamy, dreamy pudding combines the luscious texture of egg yolks with the smooth thickening magic of cornstarch. A comforting classic that’s as easy to make as it is delicious to eat.
Ingredients
- 4 cups (960 ml) whole milk, room temperature
- ½ cup (100 g) granulated sugar
- 4 large egg yolks, lightly beaten
- ¼ cup (30 g) cornstarch, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons (30 g) unsalted butter, cut into small cubes
- Pinch of salt
Instructions
- In a medium saucepan over medium heat, whisk together milk and sugar. Heat until steam starts to rise and sugar dissolves, about 5 minutes. Do not let it boil.
- In a separate bowl, whisk egg yolks and cornstarch until smooth and pale. Slowly ladle in about ½ cup of the hot milk mixture, whisking constantly to prevent curdling.
- Pour the tempered egg mixture back into the saucepan. Cook over low heat, whisking continuously, until the mixture thickens and coats the back of a spoon (about 3–4 minutes).
- Remove from heat. Stir in vanilla extract, butter, and a pinch of salt until fully incorporated and the pudding is glossy.
- Transfer the pudding to individual ramekins or a large bowl. Cover with plastic wrap (press it directly onto the surface to prevent a skin). Chill for at least 2 hours, or up to overnight.
Notes
Try topping with fresh berries, a sprinkle of cinnamon, or whipped cream. It’s also delicious served warm right off the stove!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg
What to Serve Pudding with Egg and Cornstarch With
- Fresh Fruit: Sliced strawberries, raspberries, or passionfruit for a bright contrast.
- Crunchy Toppings: Toasted almond slivers, crushed biscotti, or granola for texture.
- Rich Add‑Ons: A drizzle of caramel sauce, melted dark chocolate, or a spoonful of homemade fruit compote.
- Beverage Pairings: A cup of espresso, a light dessert wine like Moscato, or a fruity iced tea.
Looking for more pairing inspiration? Check out our dessert board on Pinterest → Old Plain Recipes on Pinterest.
Top Tips for Perfecting Pudding with Egg and Cornstarch
- Constant Whisking
Keep the whisk moving to avoid lumps and ensure even thickening. - Correct Temperature
Heat the milk gently—too hot and you risk scrambling the eggs. Aim for steaming but not boiling. - Sifting Cornstarch
Sift before mixing to prevent clumps and guarantee a smooth texture. - Flavor Variations
Replace vanilla with almond extract (½ tsp) or infuse the milk with a cinnamon stick and lemon peel for extra aroma. - Don’t Skimp on Chilling
Proper chilling time helps the pudding set fully and develop its flavor. At least 2 hours in the fridge is ideal.
Storing and Reheating Tips
- Refrigeration: Store covered in the fridge for up to 4 days. The pudding will continue to firm up as it cools.
- Freezing: For longer storage (up to 1 month), transfer to an airtight container. Thaw overnight in the fridge.
- Reheating: Warm gently in a double boiler or microwave in 20‑second bursts, stirring between intervals, until just heated through. Avoid overheating to preserve that silky texture.
Final Thoughts
This pudding with egg and cornstarch is proof that sometimes the simplest recipes make the biggest impact. With just a few everyday ingredients, you can create a dessert that feels indulgent yet approachable—and it doubles as a smart budget‑friendly treat. Whether you’re cooking for family, hosting friends, or simply treating yourself, this pudding promises comfort, nostalgia, and pure deliciousness.
Ready to explore more recipes? Dive into old‑school favorites and discover hidden gems in our Medium collection of Old Plain Recipes and join our growing community of home cooks.
Frequently Asked Questions
Can I use skim milk instead of whole milk?
Yes, but the pudding will be less rich. For creamier results, substitute up to half of the milk with heavy cream.
What if my pudding isn’t thickening?
Make sure you whisk constantly and cook long enough. You can turn up the heat slightly, but don’t boil.
How do I prevent a skin from forming on the surface?
Press plastic wrap directly on the surface of the pudding before chilling to keep it skin‑free.
Can I make this dairy‑free?
Use almond or oat milk and dairy‑free butter substitute. The texture may be slightly different but still delicious.
Can I double the recipe?
Absolutely! Just use a larger saucepan and adjust chilling time if needed.
Yummy