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Instructions |
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Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 min. (TIP- start timing from when bubbles in the middle pop)
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Gradually stir at least half of the hot mixture into egg yolks, then stir hack into hot mixture in saucepan. Boil and stir 1 min., remove from heat. Stir in vanilla and butter.
Pour into dishes. Cover and refrigerate about an hour.
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BUTTERSCOTCH PUDDING- Substitute 2/3 c. packed brown sugar for the granulated sugar; decrease vanilla to 1 t.
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CHOCOLATE PUDDING- Increase sugar to 1/2 c.; stir 1/3 c. baking cocoa into sugar mixture. Leave out butter.
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Originally Submitted
7/2/2011
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