Pudding is a type of custard, although it is typically made without eggs, which means that it is much less difficult to cook properly, and will not tend to crack and split as it cools. Although many companies manufacture instant pudding products, pudding is very easy and fun to make at home. All you need to make pudding is a saucepan, a spatula, and containers to cool the pudding in such as short glasses or wineglasses for an elegant presentation. The actual cooking process takes only a few minutes, after at least four hours in the fridge to set, the pudding is ready to eat.

When you make pudding at home, there are a number of pudding flavors to choose from. Vanilla, chocolate, and butterscotch are all common, but you can also experiment with other flavors such as Mexican chocolate, cinnamon, maple, caramel, or fruit. If you are using an extract to flavor the pudding, add it in at the very end of the process. Otherwise, the flavoring goes in at the beginning. If you are making chocolate pudding, melt the chocolate in a heavy saucepan with sugar to taste and ¼ cup water before adding two cups of milk or half and half. For rich vanilla pudding, crush a vanilla bean and heat it slowly in two cups of milk before adding a thickener to the pudding.

Once you have combined the flavoring and the milk, add three tablespoons of cornstarch made into a runny paste with milk. Heat the pudding mixture slowly on medium heat, stirring constantly with a spatula. Stir slowly, and make sure to scrape the bottom and sides of the pan as you stir to prevent the pudding from burning. The mixture will slowly start to thicken, usually setting up all at once right as it is ready to remove from the stove. If you are using a vanilla bean or cinnamon stick for flavor, remove it. If you are adding an extract such as vanilla, orange, or butterscotch, stir it in before pouring the pudding into small serving containers.

If you cover the pudding with plastic wrap as it sets, it will not form a distasteful skin. Have pre-cut plastic wrap sitting out so that you can immediately cover the pudding, pressing down on the plastic to force out any air bubbles. Put the pudding in the fridge to cool, and serve with fresh fruit or whipped cream.