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  • 2 tablespoons, cornstarch
  • 1/4 cup, sugar
  • 1/2 teaspoon, salt
  • 1 medium, egg
  • 2 cups, milk
  • 1/2 tablespoon, Epicurean Butter Extra Virgin Olive Oil
  • 1 teaspoon, vanilla


  1. In a large saucepan, blend together the cornstarch, sugar and salt. Set aside.
  2. In a separate bowl, beat the egg and add in the milk. Stir into cornstarch mixture.
  3. Cook over medium heat until it thickens but be sure to stir it the entire time. Constant stirring will ensure that it does not burn.
  4. Once it thickens, continue to cook and stir for an additional minute. Mixture should be at a slow rolling boil during this time.
  5. Remove from heat and add  Epicurean Butter Extra Virgin Olive Oil and vanilla. Blend well until smooth and creamy.
  6. Pour into a large or individual serving size dishes.
  7. Pudding will take approximately four hours to set up at room temperature or two hours in refrigerator.
Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 10 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm