Here’s my custard pudding that I should have called “Gone in 60 Seconds.” I can hardly wait for this delicious pudding to cool down before I inhale the first cup, and then the second cup is in luke warm jeopardy. I didn’t know if I should call it Custard Pudding or Vanilla Pudding (since there is no vanilla in the recipe) but it tastes like vanilla pudding, only waaaay better!
It’s easy to make pudding from scratch. This simple recipe uses only four ingredients and it’s stuff you likely have on hand. I don’t just have it for dessert. It’s the same custard I use to fill my paczki and my custard-filled jelly roll (coming soon). Here’s an odd thing though. Once when I was anxious for it to cool down (go figure!) I poured it into pudding cups and then I stirred it a couple of times and it never firmed up after that, even when I refrigerated it. I don’t know why but my point is don’t stir it – just let it stand undisturbed until it sets. It’s not very thick when you cook it but it does firm up nicely in about an hour. Click here for the recipe.
To see me make this pudding in my Paczki video (at the 6:20 mark) click here. – Jenny Jones
Have u ever tried coconut or almond milk in this egg custard recipe? Thanks.
Love it! This is the one I grew up on, right off the Argo box! A bit sweet, delicious! I used it in the middle of a cake, with extra! I made the recipe 2.5 times to be sure we had plenty. I haven’t made this is years. My family enjoyed it, both alone and in the cake!!
Many thanks!!
Do you have to let the custard sit before using in the middle of a cake??
Jenny, I adore you and your recipes. I remember you from your talk show and I just accidentally came across your online you tube recipes. I’m already a big fan. Where can I find more of your recipes online? Thank you.
Never mind , I found all your recipes. Love, all of them. YUM!!!
Why no vanilla?
My son-in laws favorite cake is Boston creme. The pudding sounds like a good idea for the creme center, what do u think?
https://www.jennycancook.com/recipes/boston-cream-pie/
Can you use 0 calorie sugar in custard recipe?
As in Swerve, stevia et.
I have two parts to this question:
#1: Can the recipe be doubled and/or tripled? Believe it or not, we actually get company up to between 25 and 30 during the holidays. I thought that once our children were grown and out of the home, we would be cooking for smaller numbers; except when they were home with their families of course. WRONG! We’re 67 and the numbers didn’t shrink. They may have doubled! But it’s good! Friends are good!
I see a lot of potential with this recipe. Especially if I can make one batch for the actual expected count on a 1st go round.
#2: What about making it with a chocolate flavor (or any flavor I suppose)? If so how would you suggest I do that?
SusieQ
Did you get an answer to your great questions? I’d like to know the same things.
For chocolate flavor, Jenny’s Chocolate Pudding can’t be beat!
For chocolate flavor, try Jenny’s great Chocolate Pudding recipe!
After making custard my husband said, “that’s it!! That’s PAP. His mother called it Pap, served hot over bread for a hot winter lunch. This was 70 years ago in Findlay, NorthWestern Ohio”. Have you ever heard of that?
I used half almond milk and half 1% and it set up well. Next time I’ll try it with all almond milk.
Would you happen to know if 2% milk would work? I am wanting to fix this now &
don’t have 1% milk.
It will work.
Can you use this in cream puffs?
I suggest using the custard recipe in my custard-filled paczki.
Will this recipe work with unsweetened almond milk?
I love your quick recipes…and the way you present them!..Best wishes…
I think I will add a half tsp of vanilla to mine….love vanilla!
I noticed that the recipe doesn’t call for a pinch of salt or a couple tablespoons of butter or vanilla flavoring. Where does it get it taste?
This looks delicious! Can it be made with almond milk, or will it not set?
Do you have a recipe for banana cream pie. Sure hope so. Tried many of your recipes n love all of them
No, I do not make banana cream pie. (but I probably should!)
Pudding was so thick and creamy, it was great on my pie crust ,I’ll use it definately again thanks
Hey Jenny … Outstanding … the four serves is a bit misleading though … no way am I sharing this with three others … even the better half’s chances of getting some are under consideration … easier and better than packet mixes, and so simple even I could do it …
Hi, Jenny–I tried this recipe–we like it very much. Will be making it again.
Thank you for all of your good recipes.
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