How to Make Thick Pudding Recipe
This is the kind of pudding you can stand a spoon in—just how I like it!The real key for making thicker pudding is using cornstarch and simmering it (slowly!) over medium heat while stirring constantly.I’ve tested a lot of ratios, and I stick with 3 tablespoons of cornstarch per 2 cups of milk for best results.Don’t rush the thickening process—if the heat’s too high, it can curdle or scorch on the bottom.I also strain the mixture through a sieve once it’s thickened to catch any lumps before chilling it.This method gives you that dense, creamy spoonful every time, without any weird texture or thin spots.
Servings: 4
Ingredients
- 2 cups Milk
- 3 tbsp Cornstarch
- 2/3 cup Sugar
- 2 Egg Yolks
- 1 tsp Vanilla Extract
- 2 tbsp Unsalted Butter
Instructions
- Mix the cornstarch and sugar in a medium-sized saucepan.
- This ensures the sugar doesn't clump when added to the liquid.
- Gradually add milk to the dry ingredients, whisking constantly to integrate everything smoothly.
- In a separate bowl, beat the egg yolks until smooth.
- Slowly add a small amount of warm milk mixture to the eggs to temper them without scrambling.
- Pour the tempered egg yolk mixture back into the saucepan, continuing to stir over medium heat.
- Cook until the pudding thickens, typically around 5-7 minutes.
- Remove the saucepan from heat.
- Stir in the vanilla extract and butter until the mixture is silky smooth.