Homemade Pudding

A healthier alternative to the pre-packaged mixes. Vanilla: 1/3 cup sugar 2 Tablespoons cornstarch 1/8 teaspoon sea salt 2 cups milk 2 egg yolks, slightly beaten 2 Tablespoons butter 2 teaspoons vanilla extract Butterscotch: 2/3 cup packed brown sugar 2 Tablespoons cornstarch 1/8 teaspoon sea salt 2 cups milk 2 egg yolks, slightly beaten 2 Tablespoons butter 1 teaspoon vanilla extract Chocolate: 1/3 cup cocoa powder 1/2 cup sugar 2 Tablespoons cornstarch 1/8 teaspoon sea salt 2 cups milk 2 egg yolks, slightly beaten 2 Tablespoons butter 2 teaspoons vanilla extract Lemon: 1/3 cup sugar 2 Tablespoons cornstarch 1/8 teaspoon sea salt 2 cups milk 2 egg yolks, slightly beaten 2 Tablespoons butter 2 teaspoons vanilla extract 2 teaspoons lemon extract Mix sugar, cornstarch, and salt (and cocoa if using) in 2 quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, for 1 minute. Pour half of the milk mixture into the container with the egg yolks. Stir until blended, then pour back into the saucepan. Continue to boil and stir for 1 minute. Remove from heat and stir in butter and vanilla. Pour into dessert cups and chill in refrigerator.

Pudding

© Diana Christopher 2010-2020

Homemade Pudding

A healthier alternative to the pre-packaged mixes. Vanilla: 1/3 cup sugar 2 Tablespoons cornstarch 1/8 teaspoon sea salt 2 cups milk 2 egg yolks, slightly beaten 2 Tablespoons butter 2 teaspoons vanilla extract Butterscotch: 2/3 cup packed brown sugar 2 Tablespoons cornstarch 1/8 teaspoon sea salt 2 cups milk 2 egg yolks, slightly beaten 2 Tablespoons butter 1 teaspoon vanilla extract Chocolate: 1/3 cup cocoa powder 1/2 cup sugar 2 Tablespoons cornstarch 1/8 teaspoon sea salt 2 cups milk 2 egg yolks, slightly beaten 2 Tablespoons butter 2 teaspoons vanilla extract Lemon: 1/3 cup sugar 2 Tablespoons cornstarch 1/8 teaspoon sea salt 2 cups milk 2 egg yolks, slightly beaten 2 Tablespoons butter 2 teaspoons vanilla extract 2 teaspoons lemon extract Mix sugar, cornstarch, and salt (and cocoa if using) in 2 quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, for 1 minute. Pour half of the milk mixture into the container with the egg yolks. Stir until blended, then pour back into the saucepan. Continue to boil and stir for 1 minute. Remove from heat and stir in butter and vanilla. Pour into dessert cups and chill in refrigerator.

Pudding

© Diana Christopher 2010-2016