| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies, Cakes & des | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 3 | tb | Cornstarch or 1/3 cup all-purpose flour |
| 3 | c | Milk |
| 4 | Egg yolks or 2 whole eggs, beaten | |
| 1 | tb | Butter or margarine |
| 1 1/2 | ts | Vanilla |
INSTRUCTIONS
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 1/3 cup unsweetened cocoa powder to sugar. Use 2 tablespoons cornstarch or 1/4 cup all-purpose flour, 2 2/3 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@aol.com on Jul 9, 1997
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