This was so good and you know what's going into it. When I started looking at labels I stopped buying a lot of things. I love pudding and this recipe is better than the "box". Give it a try.
This recipe serves 4.
4 TBS. Sugar
2 TBS. cornstarch
2/8 tsp. salt
2 c. 2% milk
2 egg yolks, beaten
3 tsp. butter
1 tsp vanilla
1. In a small sauce pan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 mins. longer. Remove from heat.
2. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 min. longer. Remove from heat. Gently stir in butter and vanilla.
3. Cool for 15 mins. , stirring occasionally.
Transfer to dessert dishes.
Cover and refrigerate for 1 hr.Enjoy!
This recipe serves 4.
4 TBS. Sugar
2 TBS. cornstarch
2/8 tsp. salt
2 c. 2% milk
2 egg yolks, beaten
3 tsp. butter
1 tsp vanilla
1. In a small sauce pan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 mins. longer. Remove from heat.
2. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 min. longer. Remove from heat. Gently stir in butter and vanilla.
3. Cool for 15 mins. , stirring occasionally.
Transfer to dessert dishes.
Cover and refrigerate for 1 hr.Enjoy!
I gotta try this. You know I've never made pudding from scratch...except for rice pudding a couple times. Just this week, with my son recuperating from surgery, he's been eating a lot of the Swiss Miss pudding. We were told it was a convenient food for him to eat when he takes his pain meds. late at night. He has enjoyed it and has asked me to make pudding sometime. With this recipe, now I have no excuse not to.
ReplyDeleteThanks for linking this one! Yummy - I really do have to try it.
ReplyDelete