Fruit Cream Pudding
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Eggs||3 Small, separated|
|Fruit cocktail||1 Can (10 oz), well quart-drained|
In large glass bowl, blend sugar, cornstarch, and salt.
Gradually stir in milk, mixing well.
Cook on roast (7) for 5 to 6 minutes or until thickened; stir twice during cooking.
Stir a small amount of hot mixture into egg yolks.
Add warmed egg yolks to hot mixture, stirring well with wire whip.
Cook on roast (7) for 1 1/2 to 2 minutes until pudding coats metal spoon.
Fold in fruit cocktail and vanilla.
In a separate glass bowl, beat egg whites until stiff peaks form; fold into custard.
Chill to serve.