Vanilla Cornstarch Pudding

Vanilla Cornstarch Pudding

MAKES 4 SERVINGS

Cornstarch puddings are all-time American family favorites.
Packaged pudding mixes are simply cornstarch, sugar, salt, and flavoring.
When you make your own, not only do you save money, but you
have better and fresher flavor.


3 tablespoons cornstarcb
1A cup sugar
A dash of salt
1A cup cold milk
2 cups milk, scalded
1 teaspoon vanilla

In a heavy saucepan or in the top of a metal double boiler,
combine the cornstarch, sugar, and salt. Add the cold milk. Add the
scalded milk slowly, whisking all the time. Cook, stirring constantly,
over low heat or over simmering water until the mixture thickens. Be
sure that the mixture reaches 195°F. (use a candy thermometer), so
that the cornstarch is completely cooked. Cover and cook an additional
10 minutes. Stir in the vanilla, cover, and cool.

COCONUT PUDDING: Add l/2 cup flaked coconut to the milk as you
scald it.

BUTTERSCOTCH PUDDING: Omit the granulated sugar. Melt 1 tablespoon
butter and add 1A cup brown sugar, cook, and stir until sugar
melts. Add sugar slowly to the hot, scalded milk, and stir until well
blended. Mix cornstarch and salt with the cold milk, and proceed as
directed above.

CHOCOLATE PUDDING: Add 2 squares (2 ounces) unsweetened chocolate
to the milk as you scald it. Proceed as directed above. Whip
l/2 cup heavy cream, and fold into the pudding after it has cooled.