My Little Notebook

10 min: Cook: 10 min: Chill: 1hr * 4 servings

2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter or stick margarine, softened*
2 teaspoons vanilla

1.Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
2.Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
3.Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

1 Serving: Calories 230 (Calories from Fat 100); Fat 11 g (Saturated 6g); Cholesterol 130 mg; Sodium 180 mg; Carbohydrate 27g (Dietary Fiber 0g); Protein 6g % Daily Value: Vitamin A 14%; Vitamin C 0%; Calcium 16%; Iron 2% Diet Exchanges: 1 Fruit, 1 1/2 Fat, 1 Milk

BUTTERSCOTCH PUDDING: Substitute 2/3 cup packed brown sugar for the granulated sugar; decrease vanilla to 1 teaspoon.

CHOCOLATE PUDDING: Increase sugar to 1/2 cup; stir 1/3 cup baking cocoa into sugar mixture. Omit butter.