*  Exported from  MasterCook II  *

                     Vanilla Pudding With Variations

Recipe By     : BH&G
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies, Cakes & Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  c             Sugar
   3      tb            Corn starch -OR-
     1/3  c             All-purpose flour
   3      c             Milk
   4                    Egg yolks -OR-
   2                    Whole eggs -- beaten
   1      tb            Butter
   1 1/2  ts            Vanilla

In a heavy medium saucepan combine sugar and corn starch or flour.
Stir in milk. Cook and stir over medium heat until mixture is
thickened and bubbly. Cook and stir for 2 minutes more. Remove from
heat. Gradually stir about 1 cup of the hot mixture into beaten
eggs.

Return all of the egg mixture to the saucepan. If using egg yolks,
bring to a gentle boil; if using whole eggs, cook until nearly bubbly
but do not boil. Reduce heat. Stir in butter and vanilla. Pour
pudding into a bowl. Cover the surface with clear plastic wrap.
Chill. Do not stir.

Chocolate Pudding:

Prepare as obove, except add 1/3 cup unsweetened cocoa powder to
sugar. Use 2 tb corn starch or 1/4 cup all-purpose flour,
2-2/3 cups milk, and egg yolks, not whole eggs.

Tangy Vanilla Pudding:

Prepare as above, except omit butter. After chilling, stir in an
8 oz carton sour cream or plain yogurt.


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