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  • 1 cup milk

  • 2 tablespoons plus1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup half and half cream
  • ½ cup C&H® Light Brown Sugar, packed
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter, softened

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Prep Time: 30 minute / Cook Time: 1 hour / Yields: 2 cups
Step 1

In a bowl or measuring cup, whisk milk together with cornstarch and salt until cornstarch dissolves.

Step 2

Whisk cream and sugar together over medium heat in a 1 ½ quart sauce pot and bring to a boil; then whisk cornstarch mixture in until mixture comes to a boil again. Reduce heat to medium low and whisk at least 2 minutes and until thickened. Remove pot from heat.

Step 3

In a bowl or measuring cup, whisk egg yolks then whisk about ½ cup of the thickened milk mixture into the egg yolks to temper them.

Step 4

Whisk the egg yolk mixture into the pot and heat, whisking constantly, until mixture reaches a minimum of 160 F. Do not boil or the pudding will curdle.

Step 5

Stir in vanilla and butter until blended.

Step 6

Transfer pudding into a clean bowl or individual serving dishes. Place a piece of plastic wrap directly over the surface.

Step 7

Chill until cold before serving; at least an hour.

Additional Tips

If chilled in a bowl, pudding can be whipped before serving.

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