Creamy Milk Pudding

When I’m craving something sweet but don’t want to spend too much time in the kitchen, this milk pudding always saves the day. It’s incredibly simple, silky smooth, and made with just a few basic pantry ingredients. You’ll be surprised how luxurious something so simple can taste. This is one of those old-school comfort desserts I grew up loving—and now I whip it up anytime I want a no-fuss treat with a touch of elegance.

A Little Story Behind This Pudding

There’s something nostalgic about milk-based desserts, especially ones like this pudding. I’ve made this countless times—sometimes for an after-dinner dessert, sometimes just because I had extra milk to use up. And every single time, it turns out creamy, comforting, and just right.

I like to play around with the toppings—whatever I have on hand. A sprinkle of cinnamon, a few chopped pistachios, or even rose petals if I’m feeling fancy. Sometimes I layer it into other desserts like Kunafa or Galaktoboureko. But honestly, it shines all on its own too.

What You’ll Need

Here’s a quick look at the ingredients you’ll need for this easy milk pudding. The full measurements are in the recipe card at the bottom.

• Milk – Full-fat milk works best here. It gives that luscious, creamy finish.
• Cornstarch – The secret to getting that perfect pudding texture. It thickens things up beautifully.
• Sugar – I usually use 60 grams of sugar, but if you like it sweeter, you can go up to 70 grams.
• Vanilla Extract – Adds a lovely warm note to the pudding. You can also use rose water or almond extract for a twist.
• Toppings (optional) – I went with rose petals this time, but fresh fruit, shredded coconut, cinnamon, or even whipped cream work great.

How to Make Milk Pudding

This pudding takes just 10 minutes to make, but don’t forget—it needs to chill for a few hours in the fridge before it’s ready to eat. Here’s how I do it:

Step 1: Cook the Pudding

In a saucepan, pour in the milk, sugar, and cornstarch. Place over medium heat and start stirring. Keep stirring continuously—it’s important! As it heats up, the mixture will begin to thicken. This takes around 5–7 minutes.

Tip: Make sure the cornstarch is fully dissolved before heating. You don’t want lumps in your pudding.

Tip: Don’t stop stirring. This keeps the pudding smooth and prevents it from sticking to the bottom and burning.

Step 2: Add Flavor and Set

Once thickened, remove the saucepan from the heat. Stir in the vanilla extract. Then, pour the pudding into small bowls or serving glasses.

Let them sit at room temperature for about 10 minutes to cool down slightly.

Step 3: Garnish and Chill

Top the pudding with rose petals or your chosen garnish, and pop them into the fridge. Let them chill for at least 2–3 hours so they can firm up.

Tips for the Best Milk Pudding

• Always use full-fat milk if you want that extra creaminess. Skim milk won’t give you the same rich result.
• Keep the heat moderate and stir non-stop. It helps the pudding stay silky without forming clumps.
• Be patient with the chill time. It needs a few hours in the fridge to set properly.
• Don’t like that skin layer on top? Just press a piece of plastic wrap directly on the pudding’s surface before chilling.

How to Serve

I love serving this chilled, especially during the warmer months. If you’re going for a fancier look, serve it in clear dessert glasses so those creamy layers can shine. Add a dusting of ground cinnamon or a dollop of whipped cream just before serving for an extra treat.

Storing Leftovers

Store any leftover pudding in the fridge, tightly covered or in individual jars with lids. It’ll stay good for up to 3–4 days. Just keep in mind, it gets a bit thicker the longer it sits—but still tastes just as good.

Frequently Asked Questions

Can I make it dairy-free?
Yes! You can use almond milk or oat milk, but the texture might be slightly less creamy. Just be sure your plant-based milk isn’t too watery.

What can I use instead of cornstarch?
You can try arrowroot powder or rice flour, but cornstarch gives the best pudding-like texture.

Can I double the recipe?
Absolutely. This recipe scales up well—just keep stirring and make sure your saucepan is large enough.

Try other pudding recipes:

• Jiffy Corn Casserole
• Custard Pudding
• Paula Deen’s Chessmen Banana Pudding