strawberry pudding
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Strawberry cornstarch pudding

This eggless pudding can be customized with whatever flavor milk you have on hand
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Pudding
Servings: 10
Author: Eva Bakes


  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 and 1/2 cups strawberry milk can substitute with plain milk
  • 1 Tablespoon butter room temperature
  • 1 teaspoon vanilla extract


  • In a small saucepan, whisk together the sugar, cornstarch, and salt. Pour in about 1/2 cup of the milk and mix well. Then turn on the stove to medium heat and keep stirring while you pour in the remainder of the milk.
  • Continuously stir until the mixture thickens up to pudding consistency and can coat the back of a spatula or wooden spoon. Take the saucepan off the stove and stir in the butter and vanilla.
  • Transfer to individual bowls or ramekins and cool in the refrigerator. Serve with fresh fruit and/or whipped cream if desired.
  • Leftovers should remain in the refrigerator and will keep for several days.


Source: Barely adapted from Allrecipes