Directions:
- Whisk together the sugar, cornstarch, and salt in a saucepan. Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla. Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 833.08 Kcal (3488 kJ) | ||
| Calories from fat | 286.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.8g | 49% | |
|---|---|---|---|
| Cholesterol | 398.22mg | 133% | |
| Sodium | 639.94mg | 27% | |
| Potassium | 900.86mg | 19% | |
| Total Carbs | 107.78g | 36% | |
| Sugars | 83.85g | 335% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 26.42g | 53% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.8mg | 10% | |
| Calcium | 655.6mg | 66% | |
| Amount Per 100 g | |||
| Calories | 119.8 Kcal (502 kJ) | ||
| Calories from fat | 41.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 49% | |
|---|---|---|---|
| Cholesterol | 57.26mg | 133% | |
| Sodium | 92.02mg | 27% | |
| Potassium | 129.54mg | 19% | |
| Total Carbs | 15.5g | 36% | |
| Sugars | 12.06g | 335% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 3.8g | 53% | |
| Iron | 0.3mg | 10% | |
| Calcium | 94.3mg | 66% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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