Too Much Milk: Microwave Milk Pudding & Simple Almond Ice Milk

It happens sometimes... our milkman doesn't get the message that we don't need that extra 1/2 gallon of milk. Today was one of those mornings. I didn't have room for the last quart of milk in the refrigerator, so I had to use it up quickly to make room for the new milk.



For microwave milk pudding, all you need is a large microwave bowl, a whisk, and a small cereal bowl. You will see the term "whisk" a lot in this recipe, because whisking is the key to a smooth pudding done in the microwave.

Microwave Milk Pudding

3/4 cup sugar
3 T cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks
2 Tbsp unsalted butter
1 1/2 tsp vanilla extract

Whisk together sugar, cornstarch and salt in large microwaveable bowl. Whisk in milk. Cook in microwave on high until you see bubbles start to form around edges. Whisk the contents of the bowl and continue to microwave, whisking every 2 minutes until thick. Whisk together egg yolks in a separate small bowl. Whisk a little of the hot mixture into the egg yolks to warm them up, then whisk the yolks into the pudding mixture until smooth. Cook in microwave until bubbly again. Whisk in butter and vanilla. Allow to cool. Eat warm or completely cold. Top with fresh berries if desired.




Almond Ice Milk is so easy and refreshing. The almond extract makes it taste a little exotic and elegant. You can store leftover ice milk in a plastic sealed container in the freezer.

Simple Almond Ice Milk

4 cups milk
1 cup sugar
1/2 tsp almond extract

Mix together and freeze in ice cream maker according to directions.