It is often made without eggs.
CORN-STARCH PUDDING.
One quart of milk; four tablespoonfuls of corn-starch; one cup of sugar; three eggs; a teaspoonful each of salt and vanilla.
Boil the milk; dissolve the corn-starch in a little cold milk, and add.
Cook five minutes, and add the eggs and flavoring beaten with the sugar.
Turn into a buttered dish, and bake fifteen minutes, covering then with a meringue made of the whites, or cool in molds, in this case using only the whites of the eggs.

The yolks can be made in a custard to pour around them.

A cup of grated cocoanut can be added, or two teaspoonfuls of chocolate stirred smooth in a little boiling water.
GELATINE PUDDING.
Four eggs; one pint of milk; one cup of sugar; a saltspoonful of salt; a teaspoonful of lemon or vanilla; a third of a box of gelatine.
Soak the gelatine a few minutes in a little cold water, and then dissolve it in three-quarters of a cup of boiling water.

Have ready a custard made from the milk and yolks of the eggs.

Beat the yolks and sugar together, and stir into the boiling milk.