Yeah, every once in a while I like to make something from scratch. This time it’s because packaged pudding is so doggone sweet. Ever looked at the top ingredients? Sugar and dextrose. Some even have artificial flavoring. Here’s what I put together last night:

Baileys Vanilla Cinnamon Irish CreamVanilla Pudding with a twist

3 cups milk
1/3 sugar (if you like it sweeter, use 1/2 cup sugar)
scant 1/4 cup cornstarch
1/8 teaspoon salt
3 eggs (beaten)
2 teaspoons pure vanilla extract
3 tablespoons butter
1/3-1/2 cup Baileys Cinnamon Vanilla Irish Creme

In a large microwave bowl, mix together sugar, cornstarch, and salt. Whisk in the eggs until no lumps remain. Add 1/2 cup of the milk to the egg mixture and again, whisk until no lumps remain. Gradually add the rest of the milk, whisking to keep smooth. Heat in microwave on high, stirring or whisking every minute or two. Keep a watch on the edge of the mixture to prevent lumps from forming there.

In my microwave, it takes about 6 minutes for it to thicken–I like thick pudding. Adjust cooking time according to your own taste. I whisk about every minute or minute and a half. When it’s as thick as you like it, add vanilla and butter. Beat until butter melts, then add the Baileys! Now you can either enjoy it hot, or put into individual containers and cool in fridge. Cover with cellophane if you don’t like skin. Frankly, that doesn’t bother me. It’s the best part, isn’t it?!

Yes, I know there are other ways to prepare it, separating eggs, more fuss in the beginning, even more fuss on the stove. But this is fast and easy, about 15 minutes. I pour it into a cup, sprinkle with nutmeg and drink it hot and thick! Mmmm. Serves 4-6, depending on serving size.