Title: Vanilla Pudding W/variations
Categories: Pies, Cakes & des
Yield: 6 Servings

3/4 c Sugar
3 tb Cornstarch or 1/3 cup
-all-purpose flour
3 c Milk
4 Egg yolks or 2 whole eggs,
-beaten
1 tb Butter or margarine
1 1/2 ts Vanilla

In a heavy medium saucepan combine sugar and cornstarch or flour. Stir in
milk. Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1
cup of the hot mixture into beaten eggs.

Return all of the egg mixture to the saucepan. If using egg yolks, bring to
a gentle boil; if using whole eggs, cook till nearly bubbly but do not
boil. Reduce heat. Stir in butter and vanilla. Pour pudding into a bowl.
Cover the surface with clear plactic wrap. Chill. Do not stir.

Chocolate Pudding--Prepare as obove, except add 1/3 cup unsweetened cocoa
powder to sugar. Use 2 tablespoons cornstarch or 1/4 cup all-purpose flour,
2 2/3 cups milk, and egg yolks, not whole eggs.

Tangy Vanilla Pudding--Prepare as above, except omit butter. After
chilling, stir in one 8 ounce carton sour cream or plain yogurt.

Recipe by: BH&G Posted to MC-Recipe Digest V1 #663 by Creedenite@aol.com on
Jul 9, 1997