Cornstarch Pudding
Yield
4 servingsPrep
5 minCook
15 minReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¾ | cup |
sugar
|
|
2 | tablespoons |
cornstarch
|
|
¼ | teaspoon |
salt
|
|
2 | cups |
milk
|
|
2 | tablespoons |
butter
|
|
1 | teaspoon |
vanilla extract
|
|
For chocolate pudding | |||
2 | ounces |
unsweetened chocolate
|
|
For banana pudding | |||
2 | each |
bananas
chopped |
|
For butterscotch pudding | |||
¾ | cup |
brown sugar
instead of white sugar |
* |
-1 | tablespoons |
butter
extra |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
177 | ml |
sugar
|
|
3E+1 | ml |
cornstarch
|
|
1.3 | ml |
salt
|
|
473 | ml |
milk
|
|
3E+1 | ml |
butter
|
|
5 | ml |
vanilla extract
|
|
For chocolate pudding | |||
57.8 | ml/g |
unsweetened chocolate
|
|
For banana pudding | |||
2 | each |
bananas
chopped |
|
For butterscotch pudding | |||
177 | ml |
brown sugar
instead of white sugar |
* |
butter
extra |
* |
Directions
Blend sugar, flour and salt.
Gradually add milk, mixing well.
Cook and stir until smooth, thickened and clear.
At this point, add any ingredients necessary for variations.
Stir a little of the pudding into beaten egg, then return to pudding.
(If you heat the egg too quickly, it'll cook a little. It's unsightly, but it'll still taste pretty good.)
Add butter and vanilla, mix well, and chill in fridge.
This is delicious hot, too!