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Vanilla Corn Starch Pudding (adapted from a vintage Argo recipe)

A vintage recipe that is still popular today.

Quick Facts

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 60 minutes
Yield: 4 servings


  • 3-1/2 cups milk, divided
  • 6 tablespoons Argo® Corn Starch
  • 2 egg yolks
  • 1/4 teapoon salt
  • 1/3 cup sugar
  • 1 teaspoon pure vanilla extract


  1. Mix 1/2 cup cold milk with corn starch. Set aside. Heat remaining 3 cups milk in a large, heavy sauce pan over medium heat until milk just begins to simmer (small bubbles around the edge of the pan).
  2. While milk is heating, beat the egg yolks with a whisk or fork in a small bowl. Add salt and sugar to the eggs, then add egg mixture to the corn starch mixture.
  3. When milk is simmering, stir in the corn starch mixture. Cook, stirring constantly, for 1 to 2 minutes, until mixture thickens. Remove from heat and stir in vanilla.
  4. Pour pudding into a serving bowl (or individual bowls); cover with plastic wrap. Chill at least 1 hour before serving.