| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Sugar |
| 2 | ts | Cornstarch |
| 1 1/2 | c | Milk |
| 3 | Beaten egg yolks | |
| 2 | tb | Amaretto -or- |
| 1/8 | ts | Almond extract |
| 1 | tb | Margarine or butter |
| 2 | c | Raspberries or blackberries |
INSTRUCTIONS
from Better Homes & Gardens Tasty Timesaving Cooking Change the pudding flavor by choosing peach liqueur or white creme de cacao. For pudding, in a heaving medium saucepan combine the sugar and cornstarch. stir in the milk. Cook and stir over medium heat till thickened and bubbly. cook and stir 2 minutes more. Gradually stir about half of the hot mixture into the yolks. Return all to the saucepan. Return mixture to a gentle boil. Cook and stir for 2 minutes. Remove saucepan from the heat. Stir in amaretto or almond extract and margarine or butter. Cool at once by placing the pan in a sink or bowl of ice for 5 minutes, stirring occasionally. Transfer pudding to a bowl. Cover surface with clear plastic wrap. Chill for 4 to 24 hours. Before serving, place berries in individual dessert dishes. Spoon pudding over berries. Serve immediately. Makes 6 servings. Posted to Bakery Shoppe Digest145 by Sandra Swinford <[email protected]> on Jul 5, 1997
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