Pudding is a family favorite. It is smooth, creamy and oh so delicious. My dad used to buy it in the box sometimes. You know the kind, where you add milk, heat and stir. Although he did this to save me some cooking time, he still loved the home-made version best.
- 1 cup sugar
- 3 tablespoons Corn Starch OR 1/3 cup flour
- 1/4 teaspoon salt
- 3 cups milk
- 4 egg yolks, slightly beaten OR 2 whole eggs -- beaten
- 1 tablespoon butter
- 1-1/2 teaspoon vanilla
In large saucepan, add sugar and cornstarch and salt together.
Slowly add milk, stirring with a whisk to keep mixture from forming lumps.
Cook and stir over medium heat. When mixture is thickened and has come to a boil, boil for 2 minutes. Keep stirring or mixture will stick on the bottom and burn.
Remove from heat. Slowly add some of the hot pudding mixture to the beaten eggs to temper them. If you don't do this, you will end up with scrambled eggs in your pudding.
Slowly add thin mixture to the pot, stirring all the time. Return to a medium heat and cook and stir for 2 more minutes.
Return to a medium heat and cook and stir for 2 more minutes.
Remove from heat. Stir in butter and vanilla.
Spoon into dessert dishes. If you are not going to eat it right away, put clear plastic wrap over the top to keep it from forming a skin.
Most recipes say to chill it in the refrigerator at least 30 minutes before eating, but we liked our pudding hot. To me it was more soothing and comforting.