MHS: Introduction to Foods & Nutrition*
2 C milk
½ C sugar
3 Tbls cornstarch
½ tsp salt
2 egg yolks
1 tsp vanilla
2 Tbls butter
Separate eggs; put yolks in a small bowl and beat slightly. Set aside.
In a saucepan, combine milk, sugar, cornstarch and salt until smooth. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat; pour a small amount into bowl with egg yolks, stirring to combine. Return the mixture (with egg yolks) to the saucepan and blend; return to just boiling, cook for 2 minutes stirring constantly.
Remove from heat. Add vanilla and butter, stirring until butter is completely melted and all ingredients are fully combined. Spoon or pour into serving dishes, if desired. Refrigerate; serve chilled.
Chocolate Pudding: increase sugar to 2/3 C; add 1/3 C unsweetened cocoa powder with dry ingredients
Butterscotch Pudding: use brown sugar instead of white
Coconut Pudding: stir in 2/3 C moist shredded coconut flakes as a final step
Almond Pudding: use almond extract instead of vanilla
SERVING SUGGESTIONS:Puddings can be used as: cream pie fillings; frozen (with popsicle sticks inserted) as frozen pudding-pops; layered with fruit, cookie crumbs, granola, whipped cream, etc.
* This recipe is one used in the introductory culinary course I teach.