# 3 of 9  
  next recipe »

Copyright © 2014 The FOURnet Information Network. All rights reserved.

2 cups milk
1/4 cup cornstarch
2/3 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
2 tablespoons butter
1 teaspoon vanilla

In a 3-4 cup Pyrex measuring cup, measure out 1 1/2 cups milk. Microwave on 3/4 power (or high) until steaming and heated through. Do not boil.

Combine cornstarch, sugar and salt in a 1 1/2 quart casserole dish. Stir 1/2 cup cold milk into the cornstarch mixture until well blended. Gradually whisk in hot milk until no lumps remain.

Cook in microwave until mixture is thickened and glossy, about 3-5 minutes; stir several times.

Beat half of the hot mixture into 2 eggs which have been beaten lightly. Return the egg mixture to the remaining hot milk.

Cook on high for about 3 minutes, or just until pudding begins to boil.

Mix well with a wire whisk, stirring in butter and vanilla.

Pour into custard cups or 4 6 oz. individual serving snap-top storage containers to pack in lunch boxes. Refrigerate.

Submitted by: CM
Share: Add review or comment

 Rating: 5 / 5 - Reviews: 2
Nov 13, 5:47 PM
Gary (North Carolina) says:
Apr 13, 7:10 PM
Phala (Ohio) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood