Tuesday, March 29, 2011




2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1 1/2 teaspoons butter
1/2 teaspoon vanilla extract


In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

*I've tried a couple different recipes and this is my favorite. The recipes all have pretty much the same ingredients the only difference being the amounts. I prefer a less sweet pudding with butter compared to a sweeter recipe with no butter added. I also make this as a double batch so just double everything to make 2 servings. I've made this recipe several times all using a "save" brand imitation vanilla extract because that's all I had in the cabinet. My mom bought me an all natural vanilla extract since we never use imitation but I didn't like it as much as the imitation. It left a very strong vanilla flavor that was almost metallic. Too much of a good thing for a simple light pudding. If all you have is the 100% pure vanilla I would cut down the amount by half.

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