Silky Vanilla Pudding
Serving Size / Yield
- 1/3 C. sugar
- 2 Tbs. cornstarch
- 1/8 tsp. salt
- 2 C. milk
- 2 lg. egg yolks, slightly beaten
- 2 Tbs. butter or margarine, softened
- 2 tsp. vanilla
In 2-quart saucepan, mix sugar, cornstarch and salt. 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, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.