Creamy vanilla pudding
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Milk; divided |
| 1 | pinch | Salt |
| ½ | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| 2 | Egg yolks | |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | Butter or margarine |
Directions
Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and DO NOT stir; heat over Medium-High. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove from heat and stir in cornstarch mixture. Pudding will begin to thicken.
Return to heat; cook for 1 minute. Remove from heat; stir in vanilla and butter. Pour into dishes. Serve warm. Yield: 4 servings.
Submitted by Jeanne Bullard, Charlotte, North Carolina who says that this pudding turns out perfect every time! It is quick and easy and the result is an old-fashioned pudding that's great for an after-school snack or as a base for many other desserts. MC formatting by bobbi744@...
Recipe by: Taste of Home's Quick Cooking Magazine, Extra, Mar/Apr.'98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998