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"The simplest of puddings & most healthful. Elegant served with blackberries &/or syrup. Eaten in the classic novel "Little Women"."

Original is 4 servings


  • Serving Size: 1 (157.2 g)
  • Calories 150.4
  • Total Fat - 4.1 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 13.5 mg
  • Sodium - 205.4 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 0.1 g
  • Sugars - 18.6 g
  • Protein - 4 g
  • Calcium - 141.6 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk. Set aside.

Step 2

In a small heavy bottomed pan or a double boiler, heat the remaining milk over low heat (Do not boil!).

Step 3

While whisking, slowly add the cold milk mixture to the heated milk.

Step 4

Continue to cook over low heat, whisking constantly, for 15 minutes or until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.

Step 5

Let cool, then add the vanilla. Cover and chill. Can pour into decorative 1/4-1/2 cup dishes.

Step 6

*For Chocolate Blancmange: when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.


No special items needed.

10 Reviews


I made just the chocolate pudding. It was smooth, chocolately and really deeelicious topped with whip cream!


review by:
(5 Aug 2013)


Creamy and delicious! This is actually better than any pudding I have ever had.


review by:
(29 Apr 2013)


I made this using fat free carnation evaporated milk, splenda and regular vanilla (could not find white) and it turned out perfectly!! Lovely sweet treat. Made for the Billboard Recipe Tag Game.


review by:
(20 Mar 2013)


I made the chocolate and it was really smooth and delicious. I think I am addicted to it. I have made it 3 times in a month, and even want it for breakfast. It's that yummy!


review by:
(17 Mar 2013)


This is pudding only creamier. We loved it and plan on having it again and again. This is a treasured recipe for us!


review by:
(6 Mar 2013)


I decided to make this for breakfast this morning. Nothing better than chocolate :) This is so smooth and delicious! I used 1/4 cup Almond milk and 1 3/4 cups fat-free half and half. I also subbed Splenda for the sugar and used about 4 tablespoons of Hersheys chocolate (dry) for the chocolate. Once it got really hot, it thickened up in a flash and was ready to go. It is so quick to prepare and the end result is a luscious creamy, very tasty dessert, for breakfast even! I see myself making this quite often, as the only calories are from the milk and whatever you put on top. Thanks so much for another stellar recipe T! Linda


(24 May 2012)

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