Custard Pudding

Custard Pudding

This simple recipe makes the most amazing custard. Use it as a filling or as a delicious custard pudding. 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
  • 2 Tablespoons cornstarch (not corn flour)
  • 2 cups of 1% milk
  • 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.

41 Comments on "Custard Pudding"

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Devon

    Can you add vanilla?

  6. 1dermomx3

    Just made a batch,used full fat milk looks good tastes great

  7. 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.

  8. diamond rain

    Can you use regular milk thanks

    • Jenny

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

  9. 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. 🙂

  10. 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:

      • 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. patricia

    Hi Jenny,

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

  18. 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!

  19. 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.

  20. 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.

  21. 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.

  22. 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 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.

  23. 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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