Rating: 3.5 stars
165 Ratings
  • 5 star values: 35
  • 4 star values: 42
  • 3 star values: 39
  • 2 star values: 36
  • 1 star values: 13
Sara Quessenberry

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Recipe Summary test

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Makes 2 cups, serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the sugar, cornstarch, and salt in a saucepan.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

calcium 151mg; 273 calories; calories from fat 39%; carbohydrates 36g; cholesterol 130mg; fat 12g; protein 5mg; saturated fat 7g; sodium 127mg.
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