6 tbsp. cornstarch
3 tbsp. sugar
1/4 tsp. salt
2 1/2 cups milk, scalded
1/2 cup cold milk
1/2 tsp. vanilla

In a microwave, scald 2-1/2 cups milk (set aside 1/2 cup cold milk). To scald milk, heat only until tiny bubbles form around the edges and milk is steamy; do not allow to boil.

In a blender, combine cornstarch, sugar, salt and 1/2 cup cold milk. Process until mixture is smooth and all the cornstarch has dissolved, then add the hot milk and process for 1 minute. Return mixture to microwave and continue to cook on high for 5 minutes, stirring constantly.

Transfer mixture to a double boiler and cook over boiling water for an additional 25 minutes. Remove from heat and stir in vanilla.

Divide into individual lunch sized serving containers, filling 2/3 full. Top with strawberries in syrup or peaches in syrup or your favorite fresh fruit, drizzled with honey.

This pudding may also be used as a dessert; fill a cold, wet mold and refrigerate until set or overnight before inverting mold to serve. Top with thawed frozen or canned fruit.

Submitted by: Jane Williams