When I need a quick dessert that feels nostalgic and comforting, this Milk and Starch Pudding is the one I turn to. It’s creamy, soft, and lightly sweet with a hint of vanilla. Best of all, it’s made from ingredients I almost always have on hand. No eggs, no fuss, just a smooth stovetop pudding that comes together in under ten minutes and sets up beautifully in the fridge.
This is the kind of recipe my grandmother would’ve kept in her back pocket — simple, affordable, and satisfying. Whether you’re making it for kids, guests, or yourself after a long day, it’s a reliable treat that doesn’t need a special occasion.
Let me walk you through exactly how I make it and how you can adapt it for different flavors or dietary needs.
Why This Pudding Works
This recipe is all about simplicity. Here’s why it’s a go-to for me:
- Uses pantry staples like milk, cornstarch, and sugar
- Quick to prepare with minimal steps and tools
- Customizable with different extracts or toppings
- Egg-free and easy to make dairy-free if needed
- Chills into a silky, spoonable texture that feels indulgent
It’s the kind of dessert that feels classic and homemade — no boxes or mixes involved.
Ingredients You’ll Need
(Serves 4 | Prep Time: 5 minutes | Cook Time: 5-8 minutes | Chill Time: 1 hour)
- 2 cups milk (whole milk preferred for creaminess)
- 1/4 cup cornstarch or arrowroot powder
- 1/4 cup sugar (adjust based on your preference)
- 1 teaspoon vanilla extract
- A pinch of salt
How I Make It Step by Step
Step 1: Combine Ingredients in a Saucepan
I start by whisking together the milk, cornstarch, sugar, and a pinch of salt in a medium saucepan. I make sure there are no lumps and everything is smooth before I turn on the heat.
Step 2: Cook Over Medium Heat
With the heat on medium, I stir constantly with a whisk or silicone spatula. The mixture starts off thin, but after a few minutes it begins to thicken. I keep stirring until it reaches a gentle boil and holds its shape when I drag a spoon across the bottom of the pan.
Step 3: Remove from Heat and Add Vanilla
Once it’s thickened to a pudding-like consistency, I remove it from the heat and stir in the vanilla extract. This gives it that warm, dessert-shop flavor that makes it feel a little fancy.
Step 4: Chill and Serve
I pour the pudding into small serving bowls or jars and let it cool to room temperature. Then I transfer it to the fridge to chill for at least an hour. Once set, it’s ready to eat.
My Favorite Tips and Variations
- Use whole milk for the creamiest texture, but any milk will work
- Adjust the sugar to your liking or swap with maple syrup or honey
- Arrowroot powder can replace cornstarch one-for-one if you want a lighter finish
- Add flavor twists like almond extract, cinnamon, or lemon zest
- Top with fruit, whipped cream, or crushed cookies for extra flair
This pudding is also great layered with fruit or granola in a parfait-style dessert.
How I Serve It
I usually serve this pudding chilled in small bowls with a sprinkle of cinnamon or shaved chocolate on top. It also pairs beautifully with:
- Fresh berries
- A spoonful of jam or fruit compote
- Toasted coconut flakes
- Crushed graham crackers or biscotti crumbs
- A drizzle of caramel or chocolate sauce
It’s great as a light dessert after a heavy meal or a cool treat in the afternoon when I want something sweet but not too heavy.
FAQs from My Kitchen
Q: Can I make this dairy-free?
A: Yes. Use almond milk, oat milk, or coconut milk. Just make sure the milk you use isn’t too thin or watery for best results.
Q: Can I make this ahead of time?
A: Definitely. It keeps in the fridge for up to three days. Just cover the surface with plastic wrap to prevent a skin from forming.
Q: What if I want it sweeter or thicker?
A: Add an extra tablespoon of sugar or an extra half tablespoon of cornstarch, depending on your preference.
Q: Can I serve it warm?
A: Absolutely. It’s delicious warm, especially with a little cinnamon or nutmeg sprinkled on top.
Why This Pudding Always Has a Spot in My Recipe Book
This Milk and Starch Pudding is one of those quiet recipes that never lets me down. It’s humble, versatile, and comes together in minutes. Whether I’m making it for guests or for a simple treat at home, it always delivers that smooth, satisfying texture and subtle sweetness that makes homemade desserts feel special.
If you’re looking for something easy and cozy to end the day on a sweet note, give this one a try. And if you want to dress it up or put a spin on it, let me know. I’ve got plenty of ideas to share.
Smooth, Sweet, and Silky — This Old-School Pudding Recipe Never Fails Me
Ingredients
- 4 cups cornstarch or arrowroot powder
- 4 cups sugar (adjust based on your preference)
- 1 teaspoon vanilla extract
- 8 cups milk
- 1/4 teaspoon salt
Instructions
- In a large saucepan, mix the cornstarch or arrowroot powder, sugar, and salt.
- Slowly whisk in the milk until the mixture is smooth.
- Cook over medium heat, stirring constantly until the pudding thickens and begins to bubble.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding into serving dishes or a large bowl and let it cool.
- Refrigerate for at least 30 minutes before serving.
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