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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Cornstarch Custard, Betty Crocker Cook Book (1950 edition), p. 219 Ingredients:
1/4 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1 eggs or 2 egg yolks |
2 cups milk |
1 tablespoon butter |
1 1/2 teaspoons vanilla |
Directions:
1. In a medium heavy-bottomed saucepan, whisk together the sugar, cornstarch and salt. Whisk in the egg and whisk until mixture is smooth. Whisk in the milk a bit at a time.
2. Place the saucepan over medium-high heat and whisk until mixture comes up to a boil (will take about 10 to 15 minutes). Let the mixture boil a full minute, still whisking, then remove from the heat.
3. Whisk in the butter until it melts then whisk in the vanilla. Divide pudding between six ramekins or custard cups (or other small dishes). Cover with plastic wrap and refrigerate until chilled.
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