vanilla pudding

a recipe from Inara Parini, ’19

Packaged pudding often contains too many artificial flavors and colors. Not this one! The color and flavor naturally come from the egg in the pudding. The recipe is simple, easy and quick. It’s the perfect way to end a meal! Top a bowl off with fresh fruit, whipped cream, chocolate chips, sprinkles or even crushed pretzels. To serve chilled, place the pudding in the refrigerator for a couple of hours. Enjoy!


  • 1/2 cup of white sugar (This can vary depending on how sweet you like it)
  • 2-3 tablespoons of cornstarch
  • 1/8 teaspoon salt
  • 2 1/4 cups of 1% low-fat milk
  • 1 large egg


Combine the milk, sugar, salt, and cornstarch in a medium sized saucepan. Place saucepan on medium heat and stir continuously. Crack the egg over the saucepan and continue stirring until it dissolves. Stir more slowly as the pudding thickens. If the pudding does not thicken within a couple of minutes add in some more corn starch. Once the pudding thickens to the desired texture, remove from the stove and set it in a dish.


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