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Sara Quessenberry
Recipe by Real Simple March 2005

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Credit: Anna Williams

Recipe Summary

Yield:
Makes 4 servings (2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 151mg; 273 calories; calories from fat 39%; carbohydrates 36g; cholesterol 130mg; fat 12g; protein 5mg; saturated fat 7g; sodium 127mg.
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