You might find it easy to believe that egg-thickened custards are vastly superior to puddings made with corn starch ( I use
tapioca starch). But while they are generally richer and — if made well — considerably more delicate, there are few desserts more enjoyable than a good panna cotta or chocolate pudding, neither of which contains eggs.
Puddings thickened with cornstarch are dead easy — practically foolproof, in fact — and fairly quick. Start with half-and-half (or even cream), or at least whole milk. You can thicken skim milk if you like, but that’s like thickening water. Dessert, after all, is supposed to be a luxury.