Vanilla pudding w/variations

6 Servings

Ingredients

Quantity Ingredient
¾ cup Sugar
3 tablespoons Cornstarch or 1/3 cup all-purpose flour
3 cups Milk
4 Egg yolks or 2 whole eggs, beaten
1 tablespoon Butter or margarine
1½ teaspoon Vanilla

Directions

In a heavy medium saucepan combine sugar and cornstarch or flour. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly.

Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs.

Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook till nearly bubbly but do not boil. Reduce heat. Stir in butter and vanilla. Pour pudding into a bowl.

Cover the surface with clear plactic wrap. Chill. Do not stir.

Chocolate Pudding--Prepare as obove, except add ⅓ cup unsweetened cocoa powder to sugar. Use 2 tablespoons cornstarch or ¼ cup all-purpose flour, 2⅔ cups milk, and egg yolks, not whole eggs.

Tangy Vanilla Pudding--Prepare as above, except omit butter. After chilling, stir in one 8 ounce carton sour cream or plain yogurt.

Recipe by: BH&G Posted to MC-Recipe Digest V1 #663 by Creedenite@... on Jul 9, 1997

Related recipes