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
- 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.