Back to Vanilla or Chocolate Pudding All Reviews for Vanilla or Chocolate Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 4 Vanilla or Chocolate Pudding
Ingredients Ingredient Checklist 2/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 1/3 cup unsweetened cocoa powder (if making chocolate pudding) 2 1/2 cups milk 4 large egg yolks 2 tablespoons unsalted butter, cut into pieces 1 teaspoon vanilla extract
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 4 Vanilla or Chocolate Pudding
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 3 hrs 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 3 hrs 30 mins
Servings: 4
prep: 20 mins
total: 3 hrs 30 mins
prep:
20 mins
total:
3 hrs 30 mins
Servings: 4
4
Vanilla or Chocolate Pudding
Vanilla or Chocolate Pudding
Ingredients
Ingredients
- 2/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 1/3 cup unsweetened cocoa powder (if making chocolate pudding) 2 1/2 cups milk 4 large egg yolks 2 tablespoons unsalted butter, cut into pieces 1 teaspoon vanilla extract
Directions
Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.
Reviews (39)
Add Rating & Review 340 Ratings 5 star values: 73 4 star values: 111 3 star values: 102 2 star values: 40 1 star values: 14
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Reviews (39)
Add Rating & Review 340 Ratings 5 star values: 73 4 star values: 111 3 star values: 102 2 star values: 40 1 star values: 14
Add Rating & Review
340 Ratings 5 star values: 73 4 star values: 111 3 star values: 102 2 star values: 40 1 star values: 14
340 Ratings 5 star values: 73 4 star values: 111 3 star values: 102 2 star values: 40 1 star values: 14
340 Ratings 5 star values: 73 4 star values: 111 3 star values: 102 2 star values: 40 1 star values: 14
5 star values: 73 4 star values: 111 3 star values: 102 2 star values: 40 1 star values: 14
Martha Stewart Member Rating: 5.0 stars 06/27/2020 This is my go-to pudding recipe. Super easy and tastes amazing. I would reduce the amount of sugar though, it's a little too sweet. :) Martha Stewart Member Rating: 2 stars 01/19/2019 Easy piece, way too sweet. Don’t try it if you don’t have the mesh to sieve. Martha Stewart Member Rating: 5 stars 12/01/2018 Definitely worth the effort. Silky texture (use the sieve!), great vanilla taste. Great use of extra yolks if you’ve made meringue or angel food cake. Martha Stewart Member Rating: 4 stars 07/01/2017 I had forgotten the sugar and added 1/3 cup at the end with about a tbs of butter and the vanilla. It was sweet enough. , and delicious. Martha Stewart Member Rating: Unrated 04/29/2017 We had lots of milk about to expire, so I decided to make a batch of each flavor pudding. I made the chocolate first, and it came out perfectly! Then I realized I hadn't added the butter and vanilla, but we liked it the way it was, so I just left it. I made the vanilla version next - it cooked the same, thickened on the stove in the same timeframe - but I decided to stir in butter and vanilla. I put them both in the fridge overnight with plastic wrap. The next day, the chocolate pudding is still lovely and thick, but the vanilla turned to soup! What happened? Martha Stewart Member Rating: 4 stars 04/13/2016 I used regular white sugar but I think coconut sugar would also work. The vanilla came out fabulous. The chocolate came out too "chocolatey" and a little bitter, my son asked for a milk chocolate flavor so I added an extra tbs of sugar, halved the chocolate powder, melted 1/3 c semi sweet chocolate chips in at the end after the butter and vanilla then added 1/4 c half and half (cream or whole milk would probably work too but I had the half and half on hand). It came out amazing! Martha Stewart Member Rating: Unrated 01/17/2016 What sugar do you use for this - caster or white? Martha Stewart Member Rating: Unrated 01/17/2016 I'm a bit confused - why are people saying "I made the vanilla version because I was looking for a use for left over egg yolks" when both the vanilla and the chocolate version of the recipe use the same number of egg yolks? Martha Stewart Member Rating: 5 stars 12/12/2015 I had two egg yolks to use, so I made the chocolate version of this recipe. I added hazelnut extract. The flavor was unbelievable! I am so glad I found this recipe. It will become a favorite for sure. Martha Stewart Member Rating: 3 stars 08/14/2015 Made the vanilla version to use up extra egg yokes. Family loved it served over homemade Angel food cake with fresh strawberries; deliciously good! Will be making this again. Martha Stewart Member Rating: 5 stars 03/18/2015 Oh My WORD! This stuff is amazing! Added to my favourite food of all time list. Martha Stewart Member Rating: Unrated 02/21/2015 Really good!! I even used flour instead of corn starch because I didn't have any and almond milk instead of regular milk Martha Stewart Member Rating: Unrated 02/03/2015 I follow the recipe without cocoa, used vanilla paste and and added Grand Marnier. It was awesome. Martha Stewart Member Rating: Unrated 01/10/2015 What a great recipe! I made the vanilla version because I was looking for a use for left over egg yolks I had from another recipe. I was very happy with how it turned out and how simple it was. I'm definitely saving this one to make again. :) Martha Stewart Member Rating: Unrated 10/11/2014 Very good. I cooked mine a few minutes longer to avoid other's complaints of it being runny. Results were great! Martha Stewart Member Rating: Unrated 10/04/2014 This was so easy and a great use of my extra egg yolks! I love the step of using a sieve to get rid of lumps. Excellent idea. The steps were really easy to follow - unlike some other pudding recipes I've tried. I used peanut flour instead of cocoa powder, to make it peanut butter flavored. Worked great! Martha Stewart Member Rating: 4 stars 05/19/2014 Great recipe! I made this twice because I had 12 egg yolks left over from making an angel food cake! Since I had 12 yolks left over, I used 6 instead of 4. They were XL eggs. This may help with your soupy pudding. I first made this with the exact amount of cocoa & sugar called for in the recipe. It was delicious, but I personally like dark chocolate, so in the second batch, I used 1/2 c cocoa & 1/2 c sugar! It was delicious! I also left out the butter at the end. Martha Stewart Member Rating: 4 stars 05/06/2013 I've had the same problem as a few others, where the pudding seems thick enough on the stove, then becomes thinner after refrigeration. Since I didn't need the pudding in big hurry, I just put it back on the stove and cooked it several minutes longer. Next time, I will cook it longer in the first place, until it's thicker than I think it should be. I've made both the vanilla and chocolate variation of this recipe, and the flavor is very good. Martha Stewart Member Rating: Unrated 01/23/2013 I made a slight change, when it gets to the Scalding stage, take a small amount of the cooking product and introduce it to the eggs. Mix well and add it back to the pudding mixture whisking until it begins to boil. Take off heat and add vanilia. Martha Stewart Member Rating: Unrated 10/15/2012 This recipe is a keeper- it turned out perfect! I made the chocolate version and might have used a bit more cocoa than called for :) Great texture and flavor. Thank you! Martha Stewart Member Rating: Unrated 09/07/2012 I am having the same problem as Lovey. The pudding taste is fantastic, and when I take it off the stove, the cornstarch has clearly done its job and the pudding is thick. But upon cooling, the pudding becomes runny. Help me out? Thx Martha Stewart Member Rating: Unrated 10/18/2011 aulait - One reviewer said they used flour with satisfactory results. I also googled 'agar pudding recipe' and came up with a lot of options. Martha Stewart Member Rating: Unrated 10/18/2011 I have made this recipe a number of times and it tastes great! My only problem is that is turns soupy upon cooling/refrigeration. I am following the recipe exactly but am having the same result. What can I do to maintain the thickness so it can be eaten the next day? Martha Stewart Member Rating: Unrated 09/10/2011 am not fond of adding Cornstarch.Any Solutions for me?Thank You:-) Martha Stewart Member Rating: Unrated 07/16/2011 This recipe is so simple and yet so delicious. Very creamy, rich, and chocolatey (when you make the chocolate version, of course). The vanilla would be great over cake with blueberries or strawberries or as a tart filling, too. Martha Stewart Member Rating: Unrated 02/26/2010 I made a lower fat version. I used skim milk and omitted the butter. It set and came out great. Martha Stewart Member Rating: Unrated 02/26/2010 This came out great. You can make it a little lower in fat too. I used skim milk and omit the butter. Still set and came out great Martha Stewart Member Rating: Unrated 09/27/2009 I made the chocolate pudding and it was wonderful and very easy to make! Martha Stewart Member Rating: Unrated 05/20/2009 to tryingsomethingnew: In most of Europe you should be able to find cornstarch. In the UK it is cornflour; in France, fn n cule de man n s. Maizena is a common brand throughout Europe. Martha Stewart Member Rating: Unrated 04/22/2009 i like the chocolate more than vanilla. but both are good. Martha Stewart Member Rating: Unrated 03/20/2009 Excellent recipe! I live in Europe, and I couldn't find corn starch, but I used flour instead. Martha Stewart Member Rating: Unrated 03/19/2008 To CE Clark, you can use the egg white for coating chicken pieces for frying. Try it, I always do that when I fry chicken. Beat the egg white for few seconds, dip the chicken into the egg white, then dredge the chicken in the seasoning flour or breadcrumb for frying. Yummy. Martha Stewart Member Rating: Unrated 03/09/2008 What do you do with the egg whites? Martha Stewart Member Rating: Unrated 03/08/2008 I just made the chocolate pudding and must say that is was very easy and very delicious. Martha Stewart Member Rating: Unrated 03/05/2008 My, I cannot what to make pudding for my grandchildren like my mother use to make for me when I was small! Martha Stewart Member Rating: Unrated 03/05/2008 I fixed the chocolate pudding for dessert last night - I have been llooking for a good recipe for "homemade" pudding that was at least as good as the boxed kind. And, boy, did this fill that request. This was (note the "was") delicious. I had to add a bit more milk for consistency (maybe I put in too much corn starch????). I'll never buy boxed again. I'm going to try to vanilla this weekend. Martha Stewart Member Rating: Unrated 03/05/2008 Yesterday afternoon I made the chocolate pudding; quick and easy. My two little girls loved having warm pudding with whipped cream after school! My teenage son recognized that it didn't taste like the usual "sugar free box stuff" and finished the bowl (and the bowl of whipped cream) after dinner. A big hit! Evidently warm pudding can make a day spent with a "mean" substitute teacher seem like a distant memory! Martha Stewart Member Rating: Unrated 03/04/2008 I've made pudding from scratch and I really don't think it's any better than the boxed kind. If I'm going to the trouble, I'd rathe make custard. Martha Stewart Member Rating: Unrated 11/24/2007 Easy to make, directions are clean and concise, both the vanilla or the chocolate are equally tasty. Wonderful in Cream Puffs. Excellent dessert with whipped coconut cream as a topping.Martha Stewart Member
Rating: 5.0 stars 06/27/2020
This is my go-to pudding recipe. Super easy and tastes amazing. I would reduce the amount of sugar though, it’s a little too sweet. :)
Rating: 5.0 stars
Rating: 2 stars 01/19/2019
Easy piece, way too sweet. Don’t try it if you don’t have the mesh to sieve.
Rating: 2 stars
Rating: 5 stars 12/01/2018
Definitely worth the effort. Silky texture (use the sieve!), great vanilla taste. Great use of extra yolks if you’ve made meringue or angel food cake.
Rating: 5 stars
Rating: 4 stars 07/01/2017
I had forgotten the sugar and added 1/3 cup at the end with about a tbs of butter and the vanilla. It was sweet enough. , and delicious.
Rating: 4 stars
Rating: Unrated 04/29/2017
We had lots of milk about to expire, so I decided to make a batch of each flavor pudding. I made the chocolate first, and it came out perfectly! Then I realized I hadn’t added the butter and vanilla, but we liked it the way it was, so I just left it. I made the vanilla version next - it cooked the same, thickened on the stove in the same timeframe - but I decided to stir in butter and vanilla. I put them both in the fridge overnight with plastic wrap. The next day, the chocolate pudding is still lovely and thick, but the vanilla turned to soup! What happened?
Rating: Unrated
Rating: 4 stars 04/13/2016
I used regular white sugar but I think coconut sugar would also work. The vanilla came out fabulous. The chocolate came out too “chocolatey” and a little bitter, my son asked for a milk chocolate flavor so I added an extra tbs of sugar, halved the chocolate powder, melted 1/3 c semi sweet chocolate chips in at the end after the butter and vanilla then added 1/4 c half and half (cream or whole milk would probably work too but I had the half and half on hand). It came out amazing!
Rating: Unrated 01/17/2016
What sugar do you use for this - caster or white?
I’m a bit confused - why are people saying “I made the vanilla version because I was looking for a use for left over egg yolks” when both the vanilla and the chocolate version of the recipe use the same number of egg yolks?
Rating: 5 stars 12/12/2015
I had two egg yolks to use, so I made the chocolate version of this recipe. I added hazelnut extract. The flavor was unbelievable! I am so glad I found this recipe. It will become a favorite for sure.
Rating: 3 stars 08/14/2015
Made the vanilla version to use up extra egg yokes. Family loved it served over homemade Angel food cake with fresh strawberries; deliciously good! Will be making this again.
Rating: 3 stars
Rating: 5 stars 03/18/2015
Oh My WORD! This stuff is amazing! Added to my favourite food of all time list.
Rating: Unrated 02/21/2015
Really good!! I even used flour instead of corn starch because I didn’t have any and almond milk instead of regular milk
Rating: Unrated 02/03/2015
I follow the recipe without cocoa, used vanilla paste and and added Grand Marnier. It was awesome.
Rating: Unrated 01/10/2015
What a great recipe! I made the vanilla version because I was looking for a use for left over egg yolks I had from another recipe. I was very happy with how it turned out and how simple it was. I’m definitely saving this one to make again. :)
Rating: Unrated 10/11/2014
Very good. I cooked mine a few minutes longer to avoid other’s complaints of it being runny. Results were great!
Rating: Unrated 10/04/2014
This was so easy and a great use of my extra egg yolks! I love the step of using a sieve to get rid of lumps. Excellent idea. The steps were really easy to follow - unlike some other pudding recipes I’ve tried. I used peanut flour instead of cocoa powder, to make it peanut butter flavored. Worked great!
Rating: 4 stars 05/19/2014
Great recipe! I made this twice because I had 12 egg yolks left over from making an angel food cake! Since I had 12 yolks left over, I used 6 instead of 4. They were XL eggs. This may help with your soupy pudding. I first made this with the exact amount of cocoa & sugar called for in the recipe. It was delicious, but I personally like dark chocolate, so in the second batch, I used 1/2 c cocoa & 1/2 c sugar! It was delicious! I also left out the butter at the end.
Rating: 4 stars 05/06/2013
I’ve had the same problem as a few others, where the pudding seems thick enough on the stove, then becomes thinner after refrigeration. Since I didn’t need the pudding in big hurry, I just put it back on the stove and cooked it several minutes longer. Next time, I will cook it longer in the first place, until it’s thicker than I think it should be. I’ve made both the vanilla and chocolate variation of this recipe, and the flavor is very good.
Rating: Unrated 01/23/2013
I made a slight change, when it gets to the Scalding stage, take a small amount of the cooking product and introduce it to the eggs. Mix well and add it back to the pudding mixture whisking until it begins to boil. Take off heat and add vanilia.
Rating: Unrated 10/15/2012
This recipe is a keeper- it turned out perfect! I made the chocolate version and might have used a bit more cocoa than called for :) Great texture and flavor. Thank you!
Rating: Unrated 09/07/2012
I am having the same problem as Lovey. The pudding taste is fantastic, and when I take it off the stove, the cornstarch has clearly done its job and the pudding is thick. But upon cooling, the pudding becomes runny. Help me out? Thx
Rating: Unrated 10/18/2011
aulait - One reviewer said they used flour with satisfactory results. I also googled ‘agar pudding recipe’ and came up with a lot of options.
I have made this recipe a number of times and it tastes great! My only problem is that is turns soupy upon cooling/refrigeration. I am following the recipe exactly but am having the same result. What can I do to maintain the thickness so it can be eaten the next day?
Rating: Unrated 09/10/2011
am not fond of adding Cornstarch.Any Solutions for me?Thank You:-)
Rating: Unrated 07/16/2011
This recipe is so simple and yet so delicious. Very creamy, rich, and chocolatey (when you make the chocolate version, of course). The vanilla would be great over cake with blueberries or strawberries or as a tart filling, too.
Rating: Unrated 02/26/2010
I made a lower fat version. I used skim milk and omitted the butter. It set and came out great.
This came out great. You can make it a little lower in fat too. I used skim milk and omit the butter. Still set and came out great
Rating: Unrated 09/27/2009
I made the chocolate pudding and it was wonderful and very easy to make!
Rating: Unrated 05/20/2009
to tryingsomethingnew: In most of Europe you should be able to find cornstarch. In the UK it is cornflour; in France, fn n cule de man n s. Maizena is a common brand throughout Europe.
Rating: Unrated 04/22/2009
i like the chocolate more than vanilla. but both are good.
Rating: Unrated 03/20/2009
Excellent recipe! I live in Europe, and I couldn’t find corn starch, but I used flour instead.
Rating: Unrated 03/19/2008
To CE Clark, you can use the egg white for coating chicken pieces for frying. Try it, I always do that when I fry chicken. Beat the egg white for few seconds, dip the chicken into the egg white, then dredge the chicken in the seasoning flour or breadcrumb for frying. Yummy.
Rating: Unrated 03/09/2008
What do you do with the egg whites?
Rating: Unrated 03/08/2008
I just made the chocolate pudding and must say that is was very easy and very delicious.
Rating: Unrated 03/05/2008
My, I cannot what to make pudding for my grandchildren like my mother use to make for me when I was small!
I fixed the chocolate pudding for dessert last night - I have been llooking for a good recipe for “homemade” pudding that was at least as good as the boxed kind. And, boy, did this fill that request. This was (note the “was”) delicious. I had to add a bit more milk for consistency (maybe I put in too much corn starch????). I’ll never buy boxed again. I’m going to try to vanilla this weekend.
Yesterday afternoon I made the chocolate pudding; quick and easy. My two little girls loved having warm pudding with whipped cream after school! My teenage son recognized that it didn’t taste like the usual “sugar free box stuff” and finished the bowl (and the bowl of whipped cream) after dinner. A big hit! Evidently warm pudding can make a day spent with a “mean” substitute teacher seem like a distant memory!
Rating: Unrated 03/04/2008
I’ve made pudding from scratch and I really don’t think it’s any better than the boxed kind. If I’m going to the trouble, I’d rathe make custard.
Rating: Unrated 11/24/2007
Easy to make, directions are clean and concise, both the vanilla or the chocolate are equally tasty. Wonderful in Cream Puffs. Excellent dessert with whipped coconut cream as a topping.
All Reviews for Vanilla or Chocolate Pudding
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vanilla or Chocolate Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
