Tuesday, January 27, 2009

Vanilla Pudding

1/3 cup sugar
2 Tbsp cornstarch
1/8 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla

In a medium saucepan combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat until the mixture thickens and boils. Stir constantly. Boil for 1 minute.

In a small bowl stir 1/3 of the hot mixture into the egg yolks. then add the yolk mixture back into the hot mixture; blend well. Cook until it bubbles, stirring constantly. Remove from heat and stir in the butter and vanilla.

Spoon into serving dishes and eat it!!! Wait for it to cool enough that it doesn't burn your mouth, but I love it best warm. You can store it in the refrigerator, but make sure you put seran wrap directly against the top of the pudding or it forms a "skin" on top. I love it most with fresh peaches (YUM). Total comfort food.