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Breakfast recipe · from the recipe book

Brown Sugar Cinnamon Cornstarch Pudding

A silky, spoonable stovetop pudding with warm cinnamon and caramel notes from brown sugar, served cold and set.

Brown Sugar Cinnamon Cornstarch Pudding

Ingredients

  • 3 cups (710 ml)730 gMilk, 2%divided
  • ⅓ cup packed70 gBrown sugarpacked
  • ¼ cup32 gCornstarch
  • 1½ tsp4 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • 2⅛ tsp10 gUnsalted butter

Steps

  1. In a medium saucepan, whisk together the brown sugar, cornstarch, cinnamon and salt until no lumps remain.
  2. Whisk in one quarter of the milk to make a smooth paste, then whisk in the remaining three quarters of the milk.
  3. Set the pan over medium heat and cook, whisking constantly and scraping the bottom, until the mixture bubbles and thickens, about 8 to 10 minutes.
  4. Keep whisking and let it bubble gently for 1 more minute to cook out the starch, then take the pan off the heat.
  5. Stir in the butter until melted, then stir in the vanilla.
  6. Divide the pudding among 4 cups, press plastic wrap onto each surface to prevent a skin, and cool for 15 minutes.
  7. Chill in the fridge until cold and set, at least 2.5 hours, then serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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