Sunday, February 4, 2007

Vanilla Pudding

1/3 c sugar
2 Tbsp cornstarch
1/8 tsp salt
2 c milk
2 large egg yolks, slightly beaten
2 Tbsp butter
2 tsp vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.

Pour into dessert dishes. Cover and refrigerate until serving.

Chocolate Pudding: Increase sugar to ½ cup and stir 1/3 c baking cocoa into sugar mixture. Omit butter.
Butterscotch Pudding: Substitute 2/3 cup packed brown sugar for the granulated sugar, and decrease vanilla to 1 tsp.

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