Recipes // Desserts // Candy Corn Custardy Pudding

Candy Corn Custardy Pudding

Servings: 12 to 14
  • 3 large egg yolks
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup (1/2 pint) cold heavy cream
  • 1/4 cup confectioners’ sugar
  • candy corn candies
  1. Put the egg yolks in a heatproof bowl and whisk slightly. Set aside.
  2. Combine the sugar, cornstarch, and salt in a medium saucepan over medium heat. Carefully add the milk to the pan, whisking constantly for 8 minutes or until the mixture starts to thicken. Do not let the pudding come to a complete full boil, just a gentle one.
  3. Remove the pan from the heat and pour half the thickened milk into the egg yolks and whisk well.
  4. Return the to the heat. Gently add the yolk mixture to the pan. While stirring constantly, bring the mixture back to a gentle boil, and continue to stir for 1 more minute.
  5. Remove from the heat and stir in the butter and 1/2 teaspoon of the vanilla extract. Set aside.
  6. Whip the cream until light and fluffy. Do not overbeat. Stir in the confectioners’ sugar and remaining 1/2 teaspoon vanilla extract.
  7. Divide the cooled pudding into two bowls. Using India Tree’s Natural Food Colorings, squeeze several drops of yellow food coloring in one bowl, and yellow and red in another. Stir until a nice yellow and orange color are created in each bowl.
  8. In the bottom of a 2-quart bowl, spoon in the yellow pudding. Gently spoon the orange pudding on top, being careful not to mix the layers. Cover the entire surface with the whipped cream. Decorate with the candy corn candies. Serve immediately or put in the refrigerator until ready to serve.

OPTIONAL: Spoon pudding into individual serving cups using the same method outlined above.

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