| 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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