INGREDIENTS

INSTRUCTIONS

ALMOND: Omit the vanilla bean and substitute almond extract for the
vanilla extract. Crumble enough Italian amaretti or other
almond-flavored macaroons to equal 1 cup fine crumbs. Stir about 2/3
cup of the crumbs into the pudding along with the almond extract.
Sprinkle the remaining crumbs over the top of the pudding just before
serving.  BUTTERSCOTCH: Omit the vanilla bean. Increase the butter to 6
tb and  substitute 1 3/4 cups firmly packed light brown sugar for the
granulated sugar. After heating the milk and cream as directed, melt
the butter in another heavy saucepan over low heat, add the brown
sugar, and stir until the sugar and butter melt together, about 3
minutes. Gradually stir or whisk in the warm cream mixture until
smooth. In the top pan of a double boiler, stir together the
cornstarch and salt; do not add granulated sugar. Continue as  directed
in the basic recipe, adding the brown sugar /milk mixture in  place of
the milk.  CHOCOLATE: Reduce the sugar to 1/2 cup. Finely chop 6 to 8
ounces  semisweet or bitter sweet chocolate and stir it into the
pudding  along with the butter until melted.  CITRUS: Omit the vanilla
bean. Add 1 tb finely grated or minced lemon,  lime, orange, or
tangerine zest to the milk and cream when heating.  Strain the milk, if
desired, before adding the sugar mixture. Garnish  the pudding with
candied peel of the same fruit.  COCONUT: Substitute canned or freshly
made coconut milk for all or  part of the milk and cream. Sprinkle the
top of the pudding with  lightly toasted sweetened shredded coconut.
COFFEE: Stir about 1 tb instant espresso powder into the warm
milk-cream mixture.  FRESH FRUIT SWIRL: Prepare the basic custard and
chill. Puree about 2  cups fresh berries or figs, sliced peaches or
nectarines, poached  pears, cooked apples, or stewed dried fruit until
smooth. Swirl it  through the cooled pudding.  HIGH SPIRITED: Omit the
vanilla bean and stir in Amaretto, Frangelico,  Grand Marnier, Kahlua
or other liqueur to taste instead of the vanilla  extract.  MOCHA:
Increase the sugar to 1 cup. Add 1/3 cup unsweetened cocoa  powder,
preferably Dutch-process type, along with the sugar. Increase  the
butter to 1/4 cup. Stir about 2 ts instant instant espresso  powder
into the warm milk.  PINEAPPLE: Stir 1 cup canned crushed pineapple
into the warm custard.  Source: James McNair's Custards, Mousses, &
Puddings Posted to  MM-Recipes Digest V4 #049 by Linda Place
<placel@worldnet.att.net> on  Feb 17, 1997.

A Message from our Provider:

“Life Has Many Choices. Eternity Has Two.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 707
Calories From Fat: 423
Total Fat: 49.5g
Cholesterol: 50.9mg
Sodium: 21.9mg
Potassium: 471.6mg
Carbohydrates: 69.3g
Fiber: 1.6g
Sugar: 61.2g
Protein: 3.8g