The custard can be made vegan by using an alternate milk such as soy or rice milk. Also, the amount of corn starch can be increased/decreased to produce a more/less solid custard according to your preference. This recipe produces a soft one, perfect for eating by itself or spooning over fruits, cake, etc.
Vanilla custard is delicious served warm or cool over sliced bananas, berries, etc for a wholesome dessert. One of our favorite childhood desserts was fruit salad served with custard and vanilla ice cream.
- 3 Tbsp Corn Starch
- 3 Tbsp sugar
- 3 cups milk
- ½ to 1 tsp vanilla
- Combine the corn starch and sugar in a medium saucepan.
- Gradually add the milk, stirring well with a spoon or a wire whisk until well-mixed.
- Heat the mixture over medium heat, stirring continuously to ensure that lumps do not form.
- Bring to a boil, stirring constantly.
- Remove from heat and stir in the vanilla. The pudding will thicken as it cools.
- Cool a little and serve warm by itself, over fruit or cake.
- If you wish to serve it cold, pour into the serving dish, cover, and chill.
Microwave Oven Method:
Making the pudding/custard in the microwave oven makes it very quick and painless. I use a 2 quart Pyrex glass bowl and whisk the custard vigorously after every 2 minutes.
- Cook on high (full) power at first for two minutes; whisk well.
- Cook again for 2 minutes. Whisk again.
- Cook for 2 minutes or a little longer at 70 percent power until the custard comes to a boil and thickens. Cooking at lower power ensures that the custard does not boil over.
- Remove and whisk well; stir in vanilla. Proceed as described above.