Serves: 4
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.
*Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Serving: Calories 230 (Calories from Fat 100) Fat 11g (Saturated 6g) Cholesterol 130mg Sodium 180mg 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.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Vanilla Pudding recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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