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Vanilla Pudding

Photo: Anna Williams
Yield Makes 4 servings (2 cups)

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 2 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Nutrition Information

  • calcium 151 mg
  • calories 273
  • caloriesfromfat 39 %
  • carbohydrate 36 g
  • cholesterol 130 mg
  • fat 12 g
  • fiber 0 g
  • iron 0 mg
  • protein 5 mg
  • satfat 7 g
  • sodium 127 mg

How to Make It

  1. Whisk together the sugar, cornstarch, and salt in a saucepan. Pour ¼ cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla. Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour.