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Click here for an alphabetical listing of all recipes.Vanilla Pudding
- 3/4 c. sugar
- 3 TBS cornstarch or 1/3 c. flour
- 3 c. milk
- 4 egg yolks **
- 1 TBS butter
- 1 1/2 tsp. vanilla
In a small bowl beat egg yolks. Set aside.
In a medium saucepan combine sugar and cornstarch or flour. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Very gradually stir one cup of the hot mixture into the eggs. Then return all of the egg mixture to the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla.
Pour into a bowl. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill until set. Do not stir.
**You can use 2 whole eggs in place of the 4 egg yolks. When you are heating the pudding with the eggs, make sure you do not boil it. Stop cooking just before it starts to boil.