Vanilla cornstarch pudding
Instructions:
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Cornstarch puddings are all-time American family favorites. Packaged pudding mixes are simply cornstarch, sugar, salt, and flavoring.
When you make your own, not only do you save money, but you have better and fresher flavor.
- 3 tablespoons cornstarch;
- 1⁄3 cup sugar;
- A dash of salt;
- 1⁄4 cup cold milk;
- 2 cups milk, scalded;
- 1 teaspoon vanilla.
- In a heavy saucepan or in the top of a metal double boiler, combine the cornstarch, sugar, and salt. Add the cold milk. Add the scalded milk slowly, whisking all the time. Cook, stirring constantly, over low heat or over simmering water until the mixture thickens. Be sure that the mixture reaches 195°F. (use a candy thermometer), so that the cornstarch is completely cooked. Cover and cook an additional 10 minutes. Stir in the vanilla, cover, and cool.
- COCONUT PUDDING: Add 1⁄2 cup flaked coconut to the milk as you scald it.
- BUTTERSCOTCH PUDDING: Omit the granulated sugar. Melt 1 tablespoon butter and add 1⁄3 cup brown sugar, cook, and stir until sugar melts. Add sugar slowly to the hot, scalded milk, and stir until well blended. Mix cornstarch and salt with the cold milk, and proceed as directed above.
- CHOCOLATE PUDDING: Add 2 squares (2 ounces) unsweetened chocolate to the milk as you scald it. Proceed as directed above. Whip 1⁄2 cup heavy cream, and fold into the pudding after it has cooled.