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Vanilla Pudding

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Makes 2 cups, serves 4| Hands-On Time: | Total Time:

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Directions

  1. Whisk together the sugar, cornstarch, and salt in a saucepan.
  2. Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.
  3. Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla.
  4. Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour.
By March, 2005

Nutritional Information

  • Per Serving
  • Calories 273Calories From Fat 39%
  • Calcium 151mg
  • Carbohydrate 36g
  • Cholesterol 130mg
  • Fat 12g
  • Fiber 0g
  • Iron 0mg
  • Protein 5mg
  • Sat Fat 7g
  • Sodium 127mg
What does this mean? See Nutrition 101 .

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

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