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VANILLA PUDDING W/VARIATIONS
Recipe By : BH&G
Serving Size : 6 Preparation Time :0:00
Categories : Pies, Cakes & Desserts
Amount Measure Ingredient -- Preparation Method
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3/4 cup sugar
3 tablespoons cornstarch or 1/3 cup all-purpose flour
3 cups milk
4 egg yolks or 2 whole eggs -- beaten
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla
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.
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