3 tbsp. cornstarch
1/3 c. sugar
1/8 tsp. salt
1 c. cold milk
1 1/2 c. scalded milk
2 eggs
1 tsp. vanilla

Mix cornstarch, sugar and salt in double boiler. Combine with cold milk, gradually add hot milk. Stir until thick. Separate eggs, beat yolks with 2 tablespoons of the milk. Stir some of the hot mixture into the yolks. Mix well. Add all together, whisking quickly.

Remove from heat, add vanilla. If a fluffy pudding is desired, beat (pasteurized) egg whites stiffly and gently fold into mixture.

Yield: 1 1/2 quarts.

Servings: 6

Nutrition (per serving): 104 calories, 22 calories from fat, 2.5g total fat, 73.8mg cholesterol, 88.9mg sodium, 84.7mg potassium, 16.9g carbohydrates, less than 1g fiber, 13.4g sugar, 3.5g protein.

FOR CHOCOLATE PUDDING:

1/2 c. sugar
2 1/4 c. milk
1/3 c. cocoa or 2 sq. chocolate melted in scalded milk

Combine.