- 2/3 cup brown sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 2 egg yolk, slightly beaten
- 2 tablespoons butter or margarine, softened
- 1 teaspoon vanilla
Using a two-quart saucepan, blend sugar, cornstarch, and salt. Combine milk and egg yolks, then gradually stir into the sugar mix. Cook over medium heat, stirring constantly, and then allow to come to a boil. The mixture should thicken as it heats; allow it to boil for approximately one minute before removing from heat and adding butter and vanilla. Stir until creamy, then pour into four dessert dishes. Refrigerate until appropriately chilled, and then EAT IT!
Yield: 4 small servings
NOTE: You can make this plain vanilla pudding by using 1/3 cup white sugar instead of the 2/3 cup brown sugar; if using this variation, use two teaspoons of vanilla.
It can also be made chocolate by increasing the sugar to 1/2 cup and stirring 1/3 cup cocoa into the sugar-cornstarch mix. If using this variation, omit the butter.
Source: Betty Crocker, Betty Crocker's Cookbook
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