| 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
A Message from our Provider:
“People disappoint. God doesn’t.”