Puddings, Pie and Cake Fillings


Basic Cornstarch Vanilla Pudding (no egg or butter)
Source: Cream Corn Starch

3 T cornstarch
1/3 cup sugar
1/2 tsp salt
2 cups milk
1 tsp vanilla

Combine corn starch, sugar and salt. Gradually add milk. Heat to boiling over direct heat and boil gently 2 minutes, stirring constantly. Add vanilla.
Pour into molds which have been rinsed with cold water. Chill until firm.
Unmold and serve with cream or crushed fruit.
Makes 2 Cups or 4 Individual Molds


Easy Vanilla Pudding (with butter, no egg)
Source: Argo

1/3 cup sugar
1/4 cup cornstarch
1/8 tsp salt
2-3/4 cups milk
2 T butter
1 tsp vanilla

Combine sugar, corn starch and salt in medium saucepan. Gradually stir in milk until smooth.
Bring to boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in butter and vanilla.
Pour into serving bowls. Cover; refrigerate.
Makes 3 cups


Vintage Vanilla Cornstarch Pudding (with egg, no butter)
Source: Argo

1 cup sugar
3 T cornstarch
1/4 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1-1/2 teaspoon vanilla

Combine sugar, corn starch and salt in medium saucepan. Gradually stir in milk until smooth. Add egg yolks.
Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Stir in vanilla.
Pour in a serving bowl OR pour equal amounts into 4 individual serving bowls. Cover and chill a minimum of 30 minutes before serving.


Double Chocolate Pudding
Source: Adapted from Short & Sweet 150 Sophisticated Desserts in No Time at All By Melanie Barnard

1/2 cup granulated sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 ounces semisweet chocolate, chopped
1/2 tsp vanilla

In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in 1 cup of the milk until smooth, then whisk in the remaining 1 cup milk. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.

Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding may thin out.)

Divide the puddings among 6 small dessert bowls. Let cool for about 20 minutes to serve warm and soft, or refrigerate for at least 30 minutes or for up to 8 hours.
6 servings


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