Vanilla Pudding (or Chocolate Pudding)

By: Desireé Johnson

½ c sugar

2 T cornstarch

¼ t salt

2 c milk

2 beaten egg yolks (or 1 beaten egg)

2 t butter or margarine

1½ t vanilla

Directions:

In heavy medium sized sauce pan combine sugar, cornstarch and salt. Stir in milk. Cook and stir over medium heat till thickened and bubbly; cook and stir 2 min more. Remove from heat. Gradually stir about 1 c of hot mixture into eggs; then add that to the mixture in the sauce pan. Cook and stir 2 more min. Remove from heat. Stir in butter and vanilla till butter melts. Pour into cups. Chill without stirring.

Chocolate pudding: prepare vanilla pudding as instructed except increase sugar to ¾ c. chop 2 squares (2 oz.) unsweetened chocolate. Add with milk. Continue as directed.

Pudding tip:

To keep a “skin” from forming on the top of pudding while it cools, carefully place a piece of clear plastic wrap or wax paper directly on the surface of the hot pudding. When Pudding has cooled remove wrap and eat.

Servings:
4