Vanilla custard pudding
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | 1% fat milk |
| ½ | cup | Liquid egg substitute |
| ⅓ | cup | Granulated sugar |
| 2 | tablespoons | Cornstarch |
| ⅛ | teaspoon | Salt (optional) |
| 2 | teaspoons | Non-diet, tub-style canola |
| Or corn-oil margerine or | ||
| Butter | ||
| 1 | teaspoon | Vanilla extract |
Directions
In a 4-cup glass measure, mix the milk and egg substitute. Microwave on high power 2½ to 3 ½ minutes, stirring after each minute, until the mixture is just hot, but not boiling. In the top of a double boiler, mix together the sugar, cornstarch, and salt (if using). Gradually stir in the milk mixture until smooth. Cook over 1" of boiling water, stirring vigorously, for 5 to 7 minutes, or until the custard thickens. Remove from the heat. Stir in the margarine or butter and vanilla. Cover and place in the refrigerator. Let cool, stirring occasionally, for about 30 minutes.