Ingredients for Cornstarch Pudding
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 cups milk (divided into 1/2 cup and 1 1/2 cups)
- 1 teaspoon vanilla extract (or 1 ounce unsweetened chocolate, melted)
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How to Make Cornstarch Pudding
- In a medium bowl, whisk together 1/4 cup cornstarch, 1/4 teaspoon salt, and 1/2 cup granulated sugar until well combined.
- Gradually whisk in 1/2 cup cold milk until completely smooth and lump-free.
- In a double boiler (or a heatproof bowl set over a pan of simmering water), heat 1 1/2 cups milk until it just begins to steam (scalded).
- Slowly pour the cornstarch mixture into the scalded milk, whisking constantly to prevent lumps.
- Continue to cook over simmering water, stirring constantly, until the pudding thickens and comes to a gentle boil. This should take about 5-7 minutes.
- Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
- Remove from heat and stir in 1 teaspoon vanilla extract (or add 1 ounce of melted unsweetened chocolate for a chocolate pudding). For coconut pudding, stir in 1/2 cup shredded coconut at step 3 along with the scalded milk.
- Rinse individual serving molds with cold water. Pour the pudding into the molds.
- Refrigerate for at least 2 hours, or until completely chilled and set.
- To serve, carefully unmold the pudding onto plates. Top with your favorite accompaniments: maple syrup, whipped cream, chocolate sauce, sliced peaches, or apricots.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
67g
Fat
13g
Carbs
9g