Vanilla Pudding


1/3 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

2 large egg yolks, slightly beaten

2 tablespoons butter, softened

2 teaspoons vanilla


In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

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.

Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.


Calories: 220
Total Carbohydrates: 26 g
Cholesterol: 130 mg
Total Fat: 2
Dietary fiber: 0 g
Protein: 5 g
Saturated fat: 5 g
Amount Per: 1 Serving
Sodium: 170 mg
Sugar: 23 g
Trans Fat: 0 g