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Prep: 10 min - Cook: 10 min - Chill: 1 Hr
4 Servings


• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups milk
• 2 large egg yolks, slightly beaten
• 2 tablespoons butter or margarine, softened
• 2 teaspoons vanilla


1. 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.

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.

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.

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