Grandma's Vanilla Pudding without Cornstarch

Thank you Food52 for that Grandma's Vanilla Pudding recipe.
I just made a double batch of it, and it was fantastic! I am glad I found your recipe; so I made the pudding without cornstarch.
I have not had cornstarch in my cupboard for years now, so I can personally thank you for this perfect recipe that I and my family could make cream puffs and pies with, after eating some of it we are now today savoring this beautiful homemade Vanilla Pudding from your Food 52 website right now to taste; and for later on in the future. Happy cooking, Christie L. U.S.A. :)

Great recipe, Try the Vic method. Throw it all in and microwave it. Stirring every minute. It's so easy and fast.

Change Sugar to half!

I didn't personally make this recipe, I was teaching a young woman how to make as mom always called it cornstarch pudding. It thickened really well and quicker than I thought it would. Eggs tempered well. I cut the sugar to 1/2 a cup and added an extra teaspoon of vanilla. It turned out real good for a beginner.

WAY too much sugar!

This recipe sucks! Wayyyyyyy too sweet!

Wayyyyyy too sweet...ruined the pudding...had to throw it out...use half the recommended amount...was easy to make...thickened nicely....but very disappointed!!! Wasted all those ingredients...

This was the best pudding ever! Smooth, velvety, delicious! I did use 3/4 cup of sugar since some reviewers said it was too sweet. I feel like I would have been fine with 1/2 cup. Definitely making this again.

I am very disappointed in this recipe. I cooked my milk base until it was extremely thick, much longer than the recipe called for -and it still didn't set up. It did however have a very nice taste. But even after letting it set in the fridge for over 12 hours it didn't set up. It was just almost there. Don't waste your time.

I am very disappointed in this recipe. I cooked my milk base until it was extremely thick, much longer than the recipe called for and it still didn't set up. It did however have a very nice taste. But even after letting it set in the fridge for over 12 hours it didn't set up. It was just almost there. Don't waste your time.

Questions: By “stirring ‘til mixture boils” does this mean stir constantly? Also there is no indication of what you are looking for when you decide whether to add 2 or 4 tablespoons of butter. My pudding had a floury taste when finished. Is there a trick to prevent that from happening?

just tasted before popping in the fridge - so good and velvety! I halved the sugar FYI, 1 cup seemed like a bit much for my palate. Will definitely make again!

Delicious and so easy! This was a perfect treat for my daughter after her recent trip to the orthodontist, when her mouth hurt and she needed soft foods.

Easy to make and very good! I needed a custard that didn't use cornstarch (all out) to make Boston Cream Pie. I reduced the sugar to a scant ¾ cup and found it still a bit too sweet - but then sweetness is always a personal preference! Next time I will reduce the sugar a bit more. But this is still a lovely custard! Thanks for the recipe!

First time ever making homemade pudding.I doubled the recipe for some rice pudding.The pudding is so much better than store bought.

This was my first time making homemade pudding and this recipe was EASY and DELICIOUS! I had to google how to temper eggs, but that was easy enough to find! I had no trouble with the recipe thickening after heading the advice of another reviewer and really letting the milk mixture thicken before adding the eggs. It is a little sweet but that's easy enough to adjust for next time!

Very good but too sweet.

Perfect recipe! Always make a double batch. I’ve tried others that add the egg in with sugar and flour first- comes out terribly grainy in texture. So glad to find this recipe again. Smooth, velvety goodness!

I meant best

Bust ove ever tasted!!!