“Puddings can be purchased packaged, but it’s nice to have a recipe when you don’t want to make a special trip to the store. In any case, homemade pudding is tastier, less expensive, has less preservative, and it’s not that difficult.” – Calla Ferre
“Delicious served with fresh or canned fruit.” (Better Homes and Gardens)
Vanilla Pudding & Variations
- 1/2 Cup Sugar
- 2 Tablespoons Cornstarch
- 1/4 Teaspoon Salt
- 2 Cups Milk
- 2 Egg Yolks Slightly Beaten
- – Or 1 Egg Well-Beaten
- 2 Tablespoons Butter or Margarine
- 1 Teaspoon Vanilla Extract or Vanilla Bean Paste
- In saucepan, blend sugar, cornstarch, and salt; add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
- Stir small amount of hot mixture into egg; return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter and vanilla.
- Pour inter sherbet dishes; chill. Make 4 or 5 servings.
- Chocolate Pudding: Follow directions for Vanilla Pudding, increasing sugar to 1 Cup. Add 2 ounces chopped unsweetened chocolate along with the milk.
- Butterscotch Pudding: Follow directions for Vanilla Pudding, substituting brown sugar for the granulated sugar. Increase the amount of butter or margarine to 3 Tablespoons.
- Banana Pudding: Reduce vanilla to 1/2 Teaspoon and add 1 Teaspoon Banana Extract.
2011 Recipe – Calla Ferre – From Better Homes and Gardens New Cookbook, 1976