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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Apricot Parfait, Banana Cream Pie, Toasted-Coconut Refrigerator Cake, Vanilla-Chocolate Pudding Pops Ingredients:
1/2 cup sugar |
3 tablespoons cornstarch |
1/8 teaspoon salt |
2 cups whole milk |
2 egg yolks |
2 tablespoons unsalted butter |
1 teaspoon vanilla extract |
Directions:
1. 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.
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