Vanilla Pudding

Adapted from Betty Crocker

To convert to Butterscotch or Chocolate Pudding see below.

Ingredients

  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 2 large egg yolks, slightly beaten
  • 2 tablespoons butter

Steps

  1. 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.
  2. 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.
  3. Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
  • Butterscotch Pudding: sub in dark brown sugar for the regular granulated sugar.
  • Chocolate Pudding: increase sugar to 1/2 cup, stir 1/3 cup unsweetened cocoa powder into sugar mixture. Omit butter.