Easy Custard Pudding

Custard Pudding

Custard Pudding

This simple recipe makes the most amazing custard. It thickens as it cools. In some countries, cornstarch is called corn flour. My (American) cornstarch has a very fine powdery texture, resembling powdered sugar. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Makes: 4 servings

Custard Pudding


  • 1/2 cup sugar (works with 1/3 cup)
  • 2 Tablespoons cornstarch (not corn flour)
  • 2 cups milk (whole milk or low fat)
  • 2 egg yolks


  1. In a medium saucepan, combine the sugar & cornstarch.
  2. Slowly whisk in the milk & egg yolks.
  3. Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)
  4. Pour into serving cups and let stand to cool or refrigerate, UNDISTURBED, until it’s set – about an hour.

Notes: For some reason, when I stir the pudding while it’s cooling, it refuses to thicken and set. So don’t stir it until it sets.

For more on this recipe in my blog click here.

231 Comments on "Custard Pudding"

  1. Julie

    Really good, with a little vanilla and lessening the sugar. Thank you

  2. Jim

    I made it with high protein almond milk and it was excellent! Tasted just like sugar cookies!

  3. Stephanie

    Very yummy and nice and easy. I did a couple changes to make it butterscotch. Substituted brown sugar for white and added vanilla and maple flavorings.

  4. Nelani F

    I added a tsp of vanilla and it came out perfect. I was looking for a good custard recipe for a while, thank you for this.

  5. KLJ

    My first custard ever for my first ever Boston Creme Pie (cake).
    My husband loved it, I did add a teaspoon of vanilla.

  6. Palma Smith

    Terrible. Bland and grainy. I added vanilla later. It didn’t help much.

  7. P.J.

    I substituted vanilla bean paste for the vanilla extract and it in this recipie sent my tastebuds into nirvana.

  8. mlou

    Great custard. I cooked it on medium for 15 minutes until it came to a boil and then 1 minute after it comes to a boil. So it takes a little patience but the result is worth the wait! Yummy

  9. Ellen D

    Made Bread pudding (So Good)
    Doubled the receipt •••
    Cubed some left over homemade bread •••
    Sprayed cake pan with PAM Spray •••
    Followed original receipt stirring on stove only until mixture was warm•••
    Scooped 3/4 of mixture until cake pan was almost full •••
    Placed cake pan in my Air Fryer on Bake 330 degrees •••
    Cooked 15 minutes •••
    Perfect with the top Golden Brown and not dry •••
    Cooked remaining pudding for about a minute until started to get thick •••
    Perfect for additional topping for Bread Pudding. 👏🤩👏

    • Ronnie

      What kind of bread should I buy to use your recipe? I gave up bread years ago but would love to make bread pudding for dessert for me and the misses, she can’t boil water, not even kidding😄🥗🎄

      • Cheryl

        I like to use cinnamon raisin bread, great for the day old bread.

      • Claire

        I use French loaf bread that’s a day or two old, it absorbes better. Just cube it up.

  10. Crispycoconutz

    I added 1tps vanilla extract to the pudding the second time around because I found the flavor to be lacking somewhere. It came out perfect! Love how simple this recipe is!

  11. Phil

    Substituted half & half and turned out amazing.
    I whisked everything well before putting any heat.
    Then once you turn on burner stir constantly w/ spoon.
    After about 8-10 min it came to a boil.
    Cooked 1 more minute min while stirring.
    Put into 6 small ramakins and right to fridge.
    Checked back after 90 min and it was prefect.
    Thanks Jenny for a great recipe.

  12. Julie

    OMG! This is the best pudding ever! The first time I made it I loved it! It has the perfect consistency and flavor. I’ll never buy pudding again!!!

  13. JC

    How much custard does this make?

  14. John

    Mine came out a pale yellow. Is this normal?

    • Jenny Can Cook

      Egg yolk colors can vary from pale yellow to deep yellow depending on the brand.

  15. Donna

    My custard pudding didn’t set in frig. Can I cook it. More on stove?

  16. Blaze

    My pudding turned out perfect it was creamy but very smooth😋I stirred it with a whisk constantly for like 15 minutes until it started to slowly thicker and still wisking until done ✅

  17. Mars

    I think I stirred it either too long because it was thickening in the bottom and I didn’t like that so I kept going so the whole thing was the same consistency and now it looks like mushy eggs 🥲

  18. Sharon

    Any reason you can’t pour this pudding into a baked pie crust and have a delicious custard pie?

    • Rosie

      Custard pie is one of my all time favorites. I don’t know why your suggestion of pouring the pudding into a pre-baked pie crust wouldn’t work. I haven’t tried this recipe that way, so I’m wondering if the pudding would be thick enough to set up as a pie filling. My suggestion is to experiment. Let us know your results.

    • McBethie

      This is an excellent simple, reliable, consistently good pudding/custard recipe- it will not cook thick enough to slice like a pie. It would need another egg (or 2, depending on the size of the eggs and the yolk itself) and more cornstarch/flour. I’ve also added a pinch of salt and some vanilla (or almond) when making just the custard. It’s also great with coconut added to it, or poured over sliced bananas with a dab of whipped cream on top.

      • Karen Forbes Thompson

        Thanks for the suggestions. I agree. Sounds as if it would make a lovely dessert.

  19. Krs

    Excellent recipe I love it’s so good!!!🙂👍

  20. Trish

    Thank you so much for this recipe!! Had some milk getting close to expiration & wanting to use it up. Never buying instant pudding again, this is so much better & simple! Simply delicious. I didnt have cornstarch so used arrowroot which gave it a marshmellow flavor & a little burning on the bottom but worked fine. Added a little vanilla,rum extract and salt after removing feom heat. Had the consistency of flan w/ the substitutes.I really couldnt believe how easy it was to make!! what a great and versatile recipe

  21. Annia

    Just made this custard. Still very hot but couldn’t resist having a taste. Wow! So yummy!

  22. Jocelyna

    I’m gonna try and make this. However, since I’m on a coconut fix, I’m going to add coconut extract and see how this tastes. I’m going to follow another commenters addition and add 1 whole egg with one yolk to see how the consistency fairs. Thanks for the easy recipe!

  23. Paola

    Hi Jenny! I follow all your recipes! You’re great! I love this Recipe! I’ was born in Italy and believe or not I used to make as a child! I learned from my Grandma! The only difference I used to make with flower, same Idea, but I like the Corn Starch in your recipe better! So I have made your way since I found you! Great consistency! Great recipe! Jenny in my opinion you are one of the best Chef’s! You’re Recipes are the best! Thank you! Stay healthy and safe! Paola

  24. Patricia

    Can i use flour if i dont have cornstarch?

  25. Gloria

    Can u add cinnamon or fruit to this custard?

  26. Lynne

    What a great and easy recipe. I found that adding 1 whole egg with 1 yolk helped it to maintain consistency. And I like vanilla, so I threw a dash in. I refrigerated for only about half an hour, because I like it warm too.

  27. Carol M

    Weighing in again as I ate all of the first batch of custard pudding (cooked on the stove with vanilla added). This time, I left the vanilla out (so delicious both ways!) and cooked the pudding in the microwave. Perfect consistency! Thanks again, Jenny!!!

  28. Carol M

    Perfection. Smooth and creamy! I added vanilla because I like it but I will make it again without as I’m sure it would be equally delicious. Thanks, Jenny!

  29. Karen

    I absolutely love this recipe! It’s so soothing and yummy at night for a quick dessert!

  30. Carollynn

    Hi, can I substitute flour for cornstarch? And double the measurements? Thank you!

  31. Anonymous

    This recipe is missing something. The custard is liquid after 2 hours in fridge. Why?

  32. Roz

    I just love this recipe. I do however cut the sugar in half. Thank You for sharing

  33. Judy

    Can I use a sugar substitute when making this for my diabetic husband?

    • Laurellynne

      I have made custard with monkfruit, it works well and many people do not notice the difference that it is not sugar. This is great for those on keto and diabetic though I have used guar gum and Xanthgum for thickening instead of cornstarch

  34. Michelle

    Great recipe, easy to make and so delicious! I was just googling for custard recipes when I stumbled upon your website. I was shocked to see that you are THE Jenny Jones! I loved your TV talk show back in the day. You were a great host and you always had the most intriguing guests. Thank you for the good times!

    So glad to find your website. I will be trying lots of your recipes!

    • Beyana

      Wow, I’ll have to look her up. I love “Jenny can Cook” and she is fabulous!

  35. Delores

    Quick. Easy. Delicious.

  36. Rick

    Thank you. A nice, simple and practical way to make custard.

  37. Blanche kidder

    I have made it time after time, fool proof and delicious.

  38. Gloria M

    Thank you so much for your custard recipe. It looks simple and good! I can’t wait to try it.

  39. Jenny Can Cook

    You can see me make this custard in my Paczki video at the 6:20 mark. https://youtu.be/17jL5nZrgPw

  40. Donna

    Curious, what is the carbohydrate count on this custard? I’m cooking for a diabetic and watching carbs. I did successfully cut the sugar to 1/3 cup

    • CDShap

      milk=12 grams per cup
      cornstarch=7 grams per tablespoon
      sugar=200 grams per cup
      egg=close to 0grams

      138 grams of carbs for the entire batch. per serving number of course depends on how you divide it.

  41. Denise

    I have wanted to be able to make home made lemon pudding and chocolate pudding. Could I use this receipe for that?

  42. Nu

    Jenny can I use custard powder instead of cornstarch.

  43. Cust@rdM@k3r

    I was really happy with happy with how this turned out!! thank you!!

  44. Josiah

    Made this custard exactly the same amount of indgrents. In a dubble boiler. Came out perfectly as expected. Thanks ,)

  45. LM

    Thank you Jenny! Your custard is GLUTEN FREE too – so maybe link it under your gluten free section too. 😉 PS It also works with whole goat’s milk just fine and half the sugar.

  46. Emily

    I was making cookies for the friends birthday and had an extra egg yolk. I made these (for may self) and they were fantastic!! I loved them! 5 stars!!!

  47. Debmoore

    What should I do to make rice pudding using the custard recipe?

    • Debbie

      Add rice,raisins,cinn a Little vanilla

    • Cole Wiggins

      I am looking for a good rice pudding with egg custard. can more eggs be used? I need the proteins other than from meats.

  48. Linda

    The British call cornstarch cornflour so your instruction not to use cornflour could be a bit confusing. I’m not sure what is meant either. I’m Canadian.

    • Linda

      Hi Linda, Americans have a kind of flour that is made from corn so they have to differentiate between the two. In this recipe Jenny means the cornflour you’re would normally use to thicken a sauce for example. Hope I’ve been of help!

  49. Patty1creek

    Thank you for this recipe. I’ve been looking for a good easy recipe and this is it. As I do I added vanilla ?

  50. Dawn E Childs

    Its always a plus to add a drop or two of pure vanilla extract while cooking and then top with a light sprinkle of nutmeg just before setting in the fridge !

  51. Michael

    If it is too humid or raining it wont set. My grandma always said cant make pies or candy if its humid. (I didnt know what humid meant, when i was 4 years old, when she told me, i thought she just didnt want to make me a pie)

    • Steve

      Just use %10 percent cream after you try cooking it just a little longer on low to reduce the moisture in the regular recipe. If that doesn’t work then try the %10 hope you know what I’m getting at but if your fridge is cold and frezzer fan can move air it should work. There’s always adding rice to absorb moisture too!

    • Jenny Can Cook

      I don’t think humidity is the problem. You can see me make this custard in my Paczki video at the 6:20 mark. https://youtu.be/17jL5nZrgPw

  52. Stevie Jo

    On the Custard pudding I double the recipe than after separating the eggs I use the egg whites which I whip up to a Meringue. Let pudding come to room temperature. Fold the meringue into the pudding let set in Refrigerator for twenty minutes than serve it up.

    • Chris

      Sounds delicious, I’d recommend an Italian meringue to cook them whites a bit.

  53. Tana

    This was such a good post. Corn starch comment and not to stir after tip! So important! Thank you!

  54. Melva

    Years ago (we’ve been married 58 years) I used Argo whenever I needed cornstarch. and found that I used just what the recipe called for. Now, however, since I’ve been using an organic cornstarch (Lets Do Organic brand) I find that I have to use significantly more than the recipe calls for to obtain the same result. The only difference I can detect is the organic cornstarch seems lighter and fluffier than the non organic, which seemed heavier and denser. I’d like you to know, Jenny, how much I’ve enjoyed your videos and recipes. After 58 years, I was pretty bored with and tired of cooking. But then a friend put me on to your site and the Faster No Knead Bread. Because of the virus we’d had a hard time getting good bread. Well, the bread was fabulous and I make it two or three times a week now. Then I began looking at your other recipes and found myself enjoying cooking again because the results were tasty but simple. Now, instead of dreading the “what’s for dinner” I’m having some fun in the kitchen again. So we’re never too old to learn new tricks. Many thanks for a real lift.

    • Bonnie H

      This is so darn true. I am 70yrs and I have tried Alot of Jenny’s recipes and love them too. They are so good and delicious. 🙂👍. I love her Ziti she makes and it is rather easy too. Never made Ziti until I tried her recipe and now I make it like once a month and it is only me. Last me like 3 days, but oh so good. Thanks and keep smiling and cooking.

    • Ilona

      Everybody Must look at Jenny’s cookbook. It’s, out of print and Jenny says outdated, BUT what a fantastic-free too-guide to her cooking. The changes are interesting. It’s available on her site.

  55. Violet Lemm

    Treat yourself, not meant to share. For a nice bowl of pudding, I use 1 can of evaporated milk, 1 egg, 1/3 C sugar, more or less to taste, 2Tbs. Cornstarch.
    Mix milk, sugar, cornstarch together, as it heats, temper the egg in small amount of milk mixture, whisk it into pudding. Stirring constantly, on med. heat, let come to boil for a minute or so. I stir in a little vanilla and or banana flavoring. . If you can get it into your bowl before eating,chill and eat, but I like some of mine warm. Smooth and delicious. Never a problem thickening.

    • Ruth C

      I was just thinking how good Carnation milk would be….. great minds!

  56. Tina Bandoian

    I love your recipes, your humor, and your tips. You are great, I tell everyone about you. You are making my cooking life a little easier at this time, Thank You!

  57. Ada

    Omg this was so quick and easy!!! Only issue is, I can use a bit less sugar and I added some vanilla extract, OMG!!! I CAN’T STOP EATING IT HOT!

  58. Mama Bear

    We just made this and added Lemon extract. & a dash of cinnamon. So good.

  59. Karshini

    Can i substitute custard powder for the cornstarch flour?

    • Jenny Can Cook

      Sorry, I am not familiar with custard powder.

    • Maggie

      Custard powder usually has other flavorings and sometimes powdered eggs, we used it in custard I made in a bakery I worked in in Australia, I’m sure it’ll work out fine but you may want to tinker with it a bit.

    • Sharon

      No, you need to use the proportions on the Bird’s Custard Powder tin:
      Mix 1/4 c custard powder and 3 Tbsp. sugar in a pot. Gradually add 2 1/2 c milk, whisking constantly till blended. Bring to a boil on medium heat, stirring frequently. Serve warm or chilled.

    • Babs Wirkus

      Yes, you can. Birds Custard powder is a UK Product that works well in a pinch.
      Btw…real custard made from stratch does not contain corn starch.
      So using custard powder which is corn starch with added vanilla flavour is fine.

      • Barry B. Old Texas

        Real custard depends on the proportion of milk and eggs to “set”. My Grandmother and Mother added a few drops of vanilla. That is all. I have forgotten the correct porportions. Custard was made long before cornstarch was invented. Anything bought was usually too expensive for rural people.

        My Mother had a recipe for banana pudding using sour cream. People who like stuff like that would beg me for the recipe when I took it to gatherings.

        Banana pudding, rice pudding, etc. is just custard with added ingredients.
        The addition of cornstarch should make a no-fail pudding.

        Laundry starch is cornstarch. Cornstarch was used for a laundry starch when it was first invented, in 1840. And yes you can use cooking cornstarch for laundry starch, but not the other way around.

  60. Desiree

    To double the recipe add 5 tbsp of corn starch. I also found you can decrease the amount of sugar significantly! Add 2 tsp vanilla for added flavor!

    • Penny Barclay

      The vanilla. I make my own vanilla, & it is thicker & much stronger than what is in markets. (Recipe on utube) I added this, & some fresh nutmeg. What a difference! Fabulous!

  61. Karen

    This receioe turned out perfect!! Thank you so much for sharing!!

  62. Kathy

    Jenny, This sounds exactly like a recipe my mom got in Cuba 65 years ago, but they added rum.
    She said that as she doubled the recipe she had to more than double the cornstarch to thicken it.
    Does anyone find that to be the case?

  63. Lisa C

    Made this last night. It was super fast and easy. Very tasty! Will make again! Thanks for the recipe.

  64. Diane

    Can you substitute heavy cream for milk?

    • SallyJo

      I see this comes quite late after your initial inquiry….so, in case you haven’t tried, and still want to…
      You can, yes. BUT!! As heavy cream is already quite sweet, it would mean cutting back significantly on the sugar. So I would honestly start out with 1/4 the amount of sugar Jenny calls for, then taste as it’s heating, and add a little more at a time, until you reach your desired sweetness.
      Hope this helps.

      • ShariD76

        I’m curious about exactly to what kind of heavy cream you are referring?

        Heavy cream, or refrigerated whipping cream, is what I’m pretty sure the original poster was talking about, and in 55 years of cooking, I have yet to come across heavy whipping cream with any sweetness at all to it. You could put it in your coffee and still need to add sugar as usual, if you wanted your coffee sweet. If making real whipped cream, with a mixer, sugar would definitely need to be added.

        The only alternate form of cow’s milk product I can think of which comes very sugary sweet would be canned condensed milk, as opposed to canned evaporated milk. Condensed milk is exceptionally sweet out of the can on its own, due to a large percentage of added sugar, and is used generally for making things like fudge, and certain kinds of pie fillings, depending on the recipe. The canned milk products I mentioned here are sort of semi-dehydrated, or have a good bit of the water removed, which is why they are thick.

        Real whipping cream is not thickened by that process, it is the very high percentage of butterfat contained in it, which is why you can also use it to churn up your own butter with it!

        Back in the day, they used to also call cream “top milk” when whole 4% milk – which was the kind of milk most everybody got – came in glass bottles with the heavy paper circle tabs on top of the bottle. If the milk bottles sat out too long on your doorstep (delivered by the milkman) it would all begin to freeze, and the “top milk” would rise up out of the neck of the bottle and push the closer up above the top of the bottle!

        • Rita

          I remember the milk in glass bottles, with the cream forcing the cardboard cap to pop off sometimes during cold weather. Our milkman delivered our milk via horse-drawn cart. My mother would purchase milk tickets and put out the empty bottle with ticket(s) inside, then he would leave the requested milk at our doorstep. Thank you for the Memories! PS I now purchase Organic, glass bottled milk but need to return empties and get full bottles at the local grocery store. Wish they still had milkmen to deliver!

        • Helen

          British whipping is very sweet. I think sugar may already be added to it.

  65. Jan R

    My mother used this as the base for her banana pudding. My husband loved it so much that she had to use her largest mixing bowl to make the banana pudding. That way the rest of the family could enjoy it also.

  66. Barbara J Pegano

    To do this recipe, it w b runny (unstirred)unless u double the cornscarch,then it works, then it is good. I’ve tried whole milk and 2%, now I use 2% and “heaping ” double the cornstarch.perfect

  67. Pamela

    The recipe was easy enough but mine turned out runny and never thick it up I put it in the refrigerator and let it sit for hours and it still was runny so I have no idea what I did wrong I checked my recipe twice ,,I did everything exactly how you written down

    • Jenny Can Cook

      Mine always turns out so assuming you did not stir it after it’s poured into serving cups I can’t think of any reason for failure. If you send me the exact brand & type of each ingredient I will try to help further.

      • Mimi

        It does not come out runny unless you stir it after it is done. I added a tablespoon of vanilla bean paste ( or you can use vanilla extract) which I stirred in as soon as it came off the heat and before pouring into custard cups. Love this recipe.

    • Lindsey

      Try adding one, or two more tablespoons of cornstarch. That’s what I did and it thickened

    • Shauna

      The same thing happened to me. I had doubled the batch though. So instead of dumping and starting over I poured it back in the pan and heated it again. Added two mor egg yokes and 1/2 cup cream with 2 tablespoons floor (mixed them together before adding to the pot. Brought to a boil on medium and continued to stir. I made sure to cook it long enough to cook the four taste out like when you make gravy. Oh my goodness…I think I am going to have to throw it out so I don’t eat it all in one setting. It did rain so maybe that is why I couldn’t get it to set the first. Just a fix so you don’t have to throw it out if it doesn’t set the first time. Thank you for the receipt!

  68. Barb

    Jenny can you add a flavouring to this recipe like lemon or coconut ?

  69. Sandra Lindsey

    I found your recipe very easy and it comes out great.
    I do want to share with you that Bri g diabetic I replace the sugar with Honey Crystal’s with have no artificial aftertaste and they’re low on the glycemic so it doesn’t spike the blood sugars .
    After all the research I’ve done over the past 45 years I don’t use any artificial sweeteners, too many of them at CAC the nerve shaft and the lining of the stomach and create problems for diabetics.

    I hope this helps any fellow diabetics in using replacement for sugar in their cooking ?

  70. Lexi

    Just made this earlier. I added nutmeg and 1/2 tsp vanilla.
    Tasted just like custard and is more of a pudding than a true custard but I expected that from all the stirring. If I make this again I’m going to cut the sugar in half to 1/4 cup and add another egg yolk.

  71. Claire

    Thank you for this! We’re doing a surprise party for my mom while on family vacation, and I’ve decided to do a “make your own trifle” bar. Was looking for a simple custard, as I’ve never made it before. Turned out SPOT ON. I was expecting to botch the first batch and have to make a second to get the hang of it, but I didn’t! It was awesome on attempt one.

    • Jeanette

      Does this custard separate when made in a trifle? What a good idea to ‘make your own trifle’. I make trifle for every special occasion, I’m from England so it comes with the territory. Thank you.

  72. Brenda Jones

    My mother taught me how to make this pudding when I was about 9 years old. That was 60 years ago. We had a wood burning stove. The recipe was much the same as your’s.
    I must have made hundreds and hundreds of this pudding, some times add cocoa, sometimes use brown sugar. Now I don’t even measure just dump stir cook cool eat. And it still is very close to your precise measurements. Interesting to read the comments.

    • Fran

      me too. And after I made the pudding I most likely was sent out with a wagon or sleigh to bring in wood from the woodpile.

    • Denise

      Would adding the cocoa powder make it into chocolate pudding? Would the cocoa be added with the cornstarch?


    Can this recipe be used as a filling for a jelly roll? How much would it take to fill? Is this recipe similar to an éclair filling?

  74. Donna Hursey

    Jenny, I am 77 years old now and I am just now wanting to learn how to cook. I found you on line and I am going to keep you. For the first time in my life following your recipe I maid Egg custard Pudding, I have made it every night from this past weekend. It is soooooo good. Thank you. I will be trying your different receips. Your Good Girl!

    • MaryAnn Bekowies

      Donna, you made me laugh out loud. I will be 77 next month and I too have the desire now to learn to cook. I recently made a lasagna and had to throw it all away.?. I messed up on the cheese. But that’s how you learn. I have never made custard pudding which bought me to this site.
      Off I go…??

    • Isabelle

      Ummm ya u did at 6:17

  75. Donna Hursey

    Jenny, I am 77 years old now and I am just now wanting to learn how to cook. I found you on line and I am going to keep you. For the first time in my life following your recipe I maid Egg custard Pudding, I have made it every night from this past weekend. It is soooooo good. Thank you. I will be trying your different receips. Your Good Girl!

  76. Peggy

    I have made this twice today and neither batch turn out.I poured both of them out after cooling for hours (yes I did say POURED, like liquid). I cannot get this to set and cannot figure out why. Am I not cooking it long enough? Is there an order to put in the ingredients? What can I do????

    • Jenny Can Cook

      Assuming you let it cool undisturbed, I don’t really know. Can you please list all your ingredients and I’ll see if I can help.

    • Vita

      Mix the ingredients and try cooking the pudding/custard in a doible boiler and see if that helps

    • Bridgette

      Hello! I believe u need to make sure it is thickened before u remove from the heat and that is the trick dont take it off the heat untill its thick

  77. Carol Harvey

    Just made this custard/pudding and it is delicious!!!
    Never had good luck cooking custards in saucepan so
    I cooked in a double boiler over water, turned out perfect.
    Thank you for sharing!

  78. Michelle

    I was looking for this recipe. My Mom always made custard this way. Even id she was making coconut cream pie. It was delicious. Thank you.

  79. Simone Carrier

    Last week I found it to be too sweet. Today, reduced sugar to 1/3 cup, much better. Great recipe with slight adjustment

  80. Donald E Clayton

    I add 1/2 teaspoon vanilla to mixture, and sprinkle a little nutmeg on top after pouring into cups. YUMMY!!!

  81. FAYE


    • JessaRose


      lol seriously though there’s not a “best” one, it’s mostly personal preference. I found this one looking for something between a custard and a pudding for a Christmas trifle.

  82. Colette

    Can u use heavy cream instead of milk for a thicker creamer texture?

    • Notubug

      Hi, I just made this great custard w 1/2 1/2 and milk and a c of w cream.I layering it in a trifle. Have not decided if I will mousse it with tempered egg whites. I made 4 batches at 1 time. I would not make it all w Cream.May be temperamental and clot. Not smooth as u would like.

  83. Carolyn

    Great recipe…. I Maki it at least once a week…. Thank you!!!

  84. Donna

    I don’t know if anyone addressed your comment about the custard not setting if you stir it while cooling but that is a characteristic of cornstarch puddungs & sauces. Stirring will “break” the structure.

    • Jenny Can Cook

      Thanks so much for explaining this – I learned something new!

  85. Hugh Oive

    I would like to try your custard but as both my wife and I are diabetics we avoid sugar. Can I make this using Splenda?

    Also, do you have a recipe for sugar free chocolate pudding.?

    • Jenny Can Cook

      I’m sorry, I have no experience with sugar-free desserts.

      • Notubug

        Try a organic granulated stevia. Avail on Amazon. Try for sweetness. Cut back if needed.

      • Notubug

        Excuse me, cornstarch has 7 gms of carb per tbsp. Far less than a piece of toast. Especially split even for 2 people.

    • Char

      You should try looking at the Splenda website. They have wonderful sugar-free recipes. Enjoy!

    • Kat

      Corn starch is a highly processed carbohydrate and has a high glycemic index. Even if you cut out the sugar entirely, this recipe is not suitable for diabetics. Sorry 🙁

      • Notubug

        Nope sorry, look it up. 1 cup is 87 on the glycolic load, more specific than index. 1 CUP.

    • Renita

      Yes u can make it with Splenda. It is just as good.

    • Judy

      I am also a diabetic. I substitute Splenda for sugar in everything that calls for sugar.

  86. Norma Socia

    My Grandmother always put Mace cinnamon vanilla and nutmeg in her custard , rice and bread puddings == Delicious.

  87. J.R. Allen

    I loved this recipe for custard pudding!! I feel like the addition of cornstarch alleviated much of trouble that I traditionally run into with custards (sometimes it doesn’t thicken as well as I’d like). THANKS! Oh, I also added a little vanilla, sooo yummy!

  88. Angela M. Gergen

    I put some cooked rice in to make it rice pudding. It is delicious!

  89. Karen

    I added a 1/2 cup of peanutbutter to this custard and use this for my peanutbutter pie filling! So creamy and my family loves this recipe!

  90. Aggie Dellarocco

    I made this and love it! I make it for my sick friend and she loves it. Thank you, hope to see more of your good receipes.

    • Joyce

      Been looking for easy recipe since I moved to Fl and got sick needed something easy to swollow so going to try try it

  91. Sheara

    Was so easy and good,had to be on soft diet was looking for something dif and this was great. Still eating it even tho not on soft diet anymore!

  92. Tanya R

    Thank you for this recipe. If I knew how easy custard was to make I would have made it sooner. I used whole milk insread and added vanilla extract. It’s was so delicious. ?

  93. Cathrene Brisco

    Do u have to put it into single servings or can i put it into one bowl?

  94. Cynthia

    I love rice pudding lm no longer eating rice.So l try this custard so easy will make for my Grandbabies.?

  95. Kelly

    When my mom made custard she would sprinkle nutmeg on the top once it cooled.Im going to try this recipe and add the nutmeg .Hopefully it taste just like Moms

  96. Julia

    Good recipe but doesn’t make 4 servings…

    • Maia KoZ

      LOL! Julia, the last person I heard making that remark was a comedienne named, “Elaine Boozler.” Only she was referring to Haagen daz ice cream. LOL

    • Carol

      It makes 4 one-half cup servings.

  97. Julia

    Quick and easy to make…

    subbed 1% milk for 2% (It gave it a thicker and creamier texture)and added some vanilla extract.

  98. Rosemarie

    Quick and tasty comfort dessert…I rarely wait an hour to enjoy. I like it creamy and warm as opposed to thick. Yum! Thanks!

  99. Janet

    Very nice and tasty..Added a bit of Vanilla. Thank you

  100. Allie

    Great recipe. I only use whole milk and at the end, stir in 2 tbsp butter to make it silky. Depending on my mood, I add a bit of flavoring too. Sometimes coconut extract, butter pecan and lemon. All yummy

  101. Teresa Frazier

    Can you use whole milk or lactose free whole milk? Also can you add vanilla flavoring? Thank you!!

  102. Beatrice Thomas

    Oh I absolutely love this recipe. Reminds me of custard puddings when I was young. It cooks up perfectly(follow the recipe precisely)

  103. nicole

    Hey, is it gonna work without sugar

    • Mrsd

      it would not be custard without the sugar.. use a measurable sugar substitute like Stevia. Without the sugar it would be thick egg milk ! YECH

  104. Gilbert Blythe

    Isn’t the total time supposed to say 1 hour and 15 minutes instead of 15min.?????????????????????? I was expecting to eat it right away after my wife Anne made it

    • Jenny

      None of my recipes include cooling time so 15 minutes is the correct time to make this recipe. I hope you liked it once you had some.

    • JessaRose

      My goodness, Gilbert Blythe, what are you doing in this here century?

  105. LaTonya Adams

    Comes out perfectly every time! Very easy to make!

  106. Marilyn

    I’ve doubled the recipe and that comes up good.

  107. Mary Lou

    Can I add more eggs and milk, etc and bread cubes to make a bigger batch

    • Jenny

      I have only made this recipe the way I posted it so I’m not sure what you’ll get if you make too many changes. I guess you will just have to try. Your best bet at first would be just to double all the ingredients and see how it turns out. Puddings and custards can be a bit temperamental so good luck.

    • Jana Jensen

      I believe you are looking for what is known in my part of the country as Pioneer Pudding or Bread Pudding. It is a fabulas desert and has the custard component. Raisins and cinnamon are often added as well. It’s great served warm and vanilla ice cream on top! Try looking under those titles for variations with the bread pudding type desert and if anyone has any good recipes for that, please share it with me, as my Mom and sister passed away and the recipes were lost with them! Thankyou all!

      • Jenny

        You could look at my bread pudding recipe under “Sweets.”

  108. Cathy

    Hi Jenny, Can I make this recipe for 24 people by increasing the recipe amounts by 6? I cook once a month for a seniors’ group and believe they would like this dessert. Thanks

    • Jenny

      I wish I knew but I only cook for two. You may have to test it out.

      • Notubug

        I made 4 batches, layering in a large trifle. Came our great

  109. Tish

    Jenny, my mother made custard pies something like this. Boiled the custard on the stove, put it in baked pie shells then used the egg whites to make meringue Then browned them in the oven. She had no recipe and for years I have tried to figure this recipe out but have not had any luck. I remember she did not add vanilla , just scrapping off a nutlike thing which I can’t remember what it was called. I’m 75 now an still in search of this recipe. Can you help me figure it out? Thanks friend.

  110. Nu

    Can I substitute cocconut for the milk

    • Jenny

      I have only made it with milk so I don’t know. It’s best to look for a recipe that uses the ingredients you have rather than make changes.

      • ShariD76

        I would say no. Coconut “milk” does not have any of the characteristics of cow’s milk products. Except being a liquid, and maybe being white. There’s no fat content in it because it comes from a nut, not an animal. Yes, I know you can get oils from plants, seeds, beans, etc., but it does not apply in this case.
        I do not care for anything having to do with coconuts, so I stay away from it, but I overheard my sisters-in-law discussing this very thing one time a long time ago, and I guess it sort of stuck with me.

    • Sherry

      I have made custard pudding using coconut milk and it comes out very tasty. You may have to change the amount of sugar added if your coconut milk is sweetened. This custard pudding can also be made with almond milk.

  111. Devon

    Can you add vanilla?

  112. 1dermomx3

    Just made a batch,used full fat milk looks good tastes great ??thank you..

  113. Guy

    Thank you for this simple and delicious recipe. I was recently in East Africa, where corn powder is called “custard powder”. But, I did not know that “custard” there is something you can pour; if it sets, it is then called custard pudding. So I was quite confused when I made “custard” with just the custard powder, sugar, and milk, and it did not “set”. But, you set me straight. Thanks.

  114. diamond rain

    Can you use regular milk thanks

    • Jenny

      I have never used whole milk so you will have to try.

  115. Sarah

    I used this recipe as a filling to popovers. Poured it in right after taking it off the stove. As the popovers had been cooling, it warmed them back up and made for a fantastic sweet breakfast, with some raspberries. 🙂

  116. shirlyn

    Hi Jenny

    Managed to find cornstarch from supermarket. May i asked what kind of milk do you use? What’s 1% milk? Thank you.

    • Jenny

      Here in the U.S. we have four kinds of milk. Whole milk, 2% milk, 1% milk, and skim milk. The differences are as follows: Whole milk has the most fat. 2% has some of the fat removed. 1% has even more of the fat removed. Skim milk is fat free. I try to cook without too much fat so I use 1% milk for everything (except my chicken pot pie, which needs more fat). You can make my custard with whole milk. It will taste richer but it will have more calories and more saturated fat than if you used 1% (reduced-fat) milk. Here’s more info: http://www.healthyeating.org/Milk-Dairy/Dairy-Facts/Types-of-Milk.aspx

      • shirlyn

        Hi Jenny

        Appreciated and thank you for detailed info. It’s wonderful to see you back .. generously sharing your recipes with us again.

        • shirlyn

          Hi Jenny

          I’ve tried making custard pudding. It’s so smooth and creamy. My family has never tasted such a good pudding and we really enjoyed it very much. We’ll be making again. Thank you for your patience and guidance.

  117. khabirah

    Could I put plastic wrap over it to prevent a skin while its cooling?

    • Jenny

      You can put plastic on it while it’s cooling but there is almost no skin on this pudding, maybe because I use 1% milk. It’s hardly necessary at all but there is no harm in using the plastic if you choose.

  118. khabirah

    Instead of pouring the pudding into the serving cups to cool, can I did what you did in the video for the doughnuts and pour it onto a plate or two so that it can cool faster?

    • Jenny

      You can do that but then you will have to scrape it off the plate into a serving dish and it might not look so pretty.

  119. sue

    I know what I did wrong! I made this with egg whites. I use egg lands best also I just read the recipe wrong. My fault now the pudding looks just like yours.

    • Donna

      the recipe calls for egg whites, But Jenny mentioned the yolks…should it be 2 whoe eggs?

      • Jenny Can Cook

        The recipe does not call for egg whites, only egg yolks.

  120. raneem

    Can i use flour instead of cornstarch?

    • Jenny

      Pudding can be made with flour but I think you need more flour than cornstarch and it has to cook longer. I don’t believe it would be as light as one with cornstarch but if you don’t have cornstarch, it’s best to find a different recipe that uses flour for the exact ingredients.

      • Neil

        use a 3:1 ratio to replace flour for cornstarch and cook 2-3 minutes longer tast a little to see if it has a raw flour tast, if it does cook a little longer.

    • Notubug

      Also huge amt of carbs

  121. sue

    I made this today and we ate it this evening for desert. Very yummy! But why does your photo look yellow like vanilla pudding? Mine turned out totally white. I followed your recipe to a t. What did I do wrong?

    • Jenny

      I know from using different eggs that some yolks are deeper in color than others. I use Eggland’s Best and their yolks are more yellow than the others I’ve used. So it’s probably that your egg yolks are just a lighter color.

  122. Ally

    it’s a good idea to cover the pudding with plastic wrap as it cools so that it touches the surface of the pudding. That way you will never have that skin forming on top. That’s what I always do anyway:) Thanks for the recipe.

  123. patricia

    Hi Jenny,

    Love the custard pudding. I have made it a number of times. Enjoy all your recipes Thanks

  124. Vicki

    I love to watch and hear you talking while making your recipes!

    You make it look so easy (I don’t like cooking, but I like to watch others doing so). I will make this custard this week because it looks so easy and tasty too.

    Love all your serving dishes and tools as well – keep it up!

  125. Ann W.

    Hi, Jenny–I tried this recipe–we like it very much. Will be making it again.
    Thank you for all of your good recipes.

  126. Barbara

    I love your recipes and I really enjoy your video presentations….you make cooking fun!

    Can I substitute coconut milk or almond milk in your custard recipe. I m allergic to dairy.

    • Jenny

      I haven’t made my custard with either one but I looked online and see pudding recipes using cornstarch with either coconut milk or almond milk so I believe they would work in my recipe.

  127. Fran burke

    Hey Jenny- Have you ever put plastic wrap directly on the top of the custard while it cools? I do this with my pudding, making sure there is no air bubbles. I never get that ‘thick’ piece or ‘skin’ on top; creamy all the way through.

  128. Netasha

    Hey Jenny…Love, Love, Love all your recipes. Wondering though of the amount of servings and size please (or if just for me how much this makes ..lol). This would also help on a few of your other delicious dishes.
    Cheers Netasha
    (a Canadian-Ukrainian)

    • Jenny

      I’m glad you like my cooking. All of my recipes say how many servings they make and this custard makes 4 servings – by that I mean 4 dessert cups. I think they hold about 2/3 of a cup each.

  129. Vanessa

    Jenny, I was wondering if we need to add vanilla extract to this? If so, at what stage should we add it? Also, what heat level should I have my stove on and should I have my stove on at step one?



    • Jenny

      Vanessa, your comment prompted me to clarify this recipe and to change the name from Vanilla Custard Pudding to Custard Pudding. To me it’s my vanilla pudding but there is no vanilla in the recipe so I don’t want to confuse anyone. Thanks so much for your questions. I think I clarified the recipe to show you combine everything before it goes on the stove (on medium heat), thanks to you…

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