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Cornstarch Pudding

This is an old fashioned way to make smooth and creamy pudding. The best part is that it's a blank canvas for adding in chocolate or banana...or make your own delicious spin on this heirloom recipe.

I came across a few different versions of this recipe because great- great- grandma Nellie used it to make her banana pies. Many times, she credits the recipe to Aunt Jane, who was the aunt of my great-grandma Emmy (Mary Emily) Schwengel. Great-grandma said in another recipe of Jane's, "Note: Aunt Jane was one of my favorite aunts and was known for her good cooking!". Check out Aunt Jane's hamloaf here.


1 very heaping tablespoon cornstarch

1/3 cup sugar

pinch of salt

1 egg, separating the yolk and the white

2 cups whole milk

2 teaspoons vanilla


  • Reserve about 1/4 cup of the milk to the side.

  • Put the rest of the milk in a double boiler.

  • While the milk is heating up, combine the egg yolk, reserved milk, and vanilla.

  • Combine the dry ingredients. Then add to the dry ingredients the yolk/sugar mixture.

  • Gently pour all of this into the hot milk in the double broiler.

  • Cook until thick - about 10 minutes - stirring with a whisk.

  • Place in a glass container and allow to cool in the fridge.

  • When cooled, beat the egg white to stiff. Very gently fold in the beaten egg white.

  • Serve and enjoy.

Serving size: about 6-8 small servings

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