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.
If you like comfort foods and easy desserts, click here for my custard pudding recipe. – Jenny Jones