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Vanilla Cornstarch Pudding

Ingredients
  Milk 3 Cup (48 tbs)
  Salt 1⁄4 Teaspoon
  Cornstarch 4 1⁄2 Tablespoon
  Egg 1
  Sugar 4 Tablespoon
  Vanilla 1⁄2 Teaspoon
Directions

(1 tsp. cornstarch may be substituted for the egg if desired) Mix the cornstarch, salt, 2 tbsp. sugar, and 1/2 cup cold milk.
Meanwhile scald the rest of the milk in the top of a double-boiler.
Pour a little of the scalded milk on the cornstarch mixture, and blend.
Add this to the remaining scalded milk and stir constantly until the pudding coats the spoon.
Remove the spoon, cover the double-boiler and cook for 25 min., stirring occasionally.
Beat the egg slightly, add the remaining sugar and pour the pudding over the egg mixture gradually, stirring constantly.
{Never add the egg to the hot mixture.) Combine thoroughly and return to the double-boiler to cook 1 min. longer.
Add the vanilla, beat up well, and pour into cold, wet molds or sherbet glasses.
Chill thoroughly.
Serve with cream, chocolate or caramel sauce, berries, or fresh diced fruit.
Finely chopped stoned dates, raisins, nut meats or cocoanut may be added just before chilling, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Pudding
Servings: 
6

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