| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Sugar |
| 1/3 | c | Cocoa |
| 3 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 2 1/4 | c | Milk |
| 1 | ts | Vanilla extract |
| 1 | Egg (optional; see note) |
INSTRUCTIONS
In a 1 1/2 quart sucepan, combine the first four ingredients. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Add vanilla. Spoon into individual glasses and chill. Serve cold. NOTE: If using egg, beat egg in a separate bowl with a fork. Add one spoonful of hot pudding at a time to the egg, beating constantly with the fork until the egg mixture is quite warm. Beat this mixture quickly back into the pudding. Yeilds: Six 1/2 cup servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by UCJU31A@prodigy.com ( M BROOMER) on Aug 26, 1997
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