Substitute for Cornstarch in Pudding: Smooth and Creamy
When making pudding, the best substitute for cornstarch is Arrowroot Powder. Arrowroot creates silky-smooth pudding with a glossy sheen. Use a 1:1 ratio. Stir constantly over medium heat. Remove from heat as soon as it thickens (overcooking can thin arrowroot). Cornstarch is the primary thickener in stovetop pudding. It is mixed with milk and sugar, then heated until thick. The cornstarch granules swell and create a smooth, creamy custard. The substitute must thicken milk into pudding consistency.
Best Substitute
Arrowroot Powder
1 tbsp arrowroot per tbsp of cornstarch
Arrowroot creates silky-smooth pudding with a glossy sheen. Use a 1:1 ratio. Stir constantly over medium heat. Remove from heat as soon as it thickens (overcooking can thin arrowroot).
What else can I use instead of cornstarch in pudding?
Tapioca Starch
1 1/2 tbsp tapioca starch per tbsp of cornstarch
Creates pudding with a slightly different, more elastic texture. Mix with cold milk first. Creates tapioca-like consistency.
Egg Yolks
2 egg yolks per tbsp of cornstarch
Creates a richer, more custard-style pudding (like creme patissiere). Temper the yolks with hot milk before mixing. Cook until thickened.
All-Purpose Flour
2 tbsp flour per tbsp of cornstarch
Must be cooked longer (5+ minutes) to remove raw flour taste. Creates a heavier, more opaque pudding. Classic for old-fashioned recipes.
Frequently Asked Questions
What can I use instead of cornstarch in pudding?
Arrowroot powder (1:1 ratio) creates the smoothest pudding. Egg yolks (2 per tbsp cornstarch) create a richer, custard-style pudding. Flour works but needs longer cooking to remove raw taste.
Can I make pudding without cornstarch or flour?
Yes. Use egg yolks for a French-style custard (creme anglaise). Or cook rice in milk with sugar for rice pudding. Chia seeds soaked in milk overnight create a chia pudding that needs no cooking at all.