Creamy Vanilla Pudding

SUBMITTED BY: Jeanne Bullard

"This creamy pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 1/2 cups milk, divided
Pinch salt
1/2 cup sugar
3 tablespoons cornstarch
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon butter or margarine

READ REVIEWS (15)

DIRECTIONS

Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do no stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

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REVIEWS

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Reviewed on Nov. 12, 2006 by HOLLYJOLLY

Normally in a pudding, you add some of the hot liquid to the egg yolk to heat it up and then you slowly add the egg yolk to the hot mixture. This recipe is different in the way that you mix things together and it caused little clumps of egg to be in the pudding. It would have had a nice flavor, otherwise.

3 users found this review helpful

Reviewed on Sep. 8, 2007 by Grumpy's Honeybunch

This is the exact recipe I use every time I make pudding and it turns out perfectly every time!!!

2 users found this review helpful

Reviewed on Jun. 30, 2007 by Jan

I had no problem with clumps or with this recipe being too thin. Make sure milk comes to a full boil and stir in egg mixture well and you will have no problems. I found it too be just a little too sweet so I will reduce the sugar next time. It was a very good "fix" for my craving for homemade pudding!

2 users found this review helpful

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