Vanilla Pudding

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Preparation info

  • 5 or 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ⅓ cup cornstarch
  • ½ cup sugar
  • ⅛ teaspoon salt
  • 3 cups milk
  • 2 egg yolks
  • 1½ teaspoons vanilla extract


  1. In a bowl mix the cornstarch, sugar and salt. Add about one-half cup milk and mix. Heat remaining milk almost to simmering in a heavy saucepan over moderate heat.

  2. Stir cornstarch mixture to blend it and add about half of the scalded milk to it while stirring. Return to milk in saucepan and cook, stirring, until the mixture boils.

  3. Beat the egg yolks lightly. Add a small amount of the pudding mixture to the yolks, stirring all the while. Return all to the saucepan and cook, stirring, until thickened.

  4. Add vanilla and turn the mixture immediately into a serving dish or into five or six custard cups. Cool and chill. Serve with a fruit sauce.

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