Time 1h20m Yield 4 Number Of Ingredients 7 Steps:
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.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Mix sugar, cornstarch, and salt into a saucepan. Gradully stir in milk. Bring to a boil over medium heat. Boil 1 minute, sitrring constantly. Remove from heat. Stir in butter and vanilla. Chill.
Yield 5 Number Of Ingredients 5 Steps:
In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes. Pour into individual molds rinsed with cold water; chill until firm and unmold.
Time 4h20m Yield 6 to 8 servings (about 4 cups) Number Of Ingredients 7 Steps:
Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours. Before serving, whisk the pudding vigorously until smooth and creamy. Stir-ins: Cookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest. Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps. Vanilla-Banana: Fold in 3 sliced bananas. Cover and refrigerate for 1 hour. Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas. Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips. Sprinkle with more chocolate chips. Peanut Butter* and Jelly (See Cook’s Note): Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips. Top with whole grapes.
Time 1h Yield 5 Number Of Ingredients 6 Steps:
In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
Time 1h Yield 6 serving(s) Number Of Ingredients 6 Steps:
In a large saucepan over medium heat, combine the milk, sugar, and cornstarch. Stir and cook until bubbly; then stir and cook 2 more minutes; remove pan from heat. Gradually stir in 1 cup of the hot milk mixture into the beaten eggs; then pour back into the saucepan. Cook over medium heat until nearly bubbly, but do not boil. Lower heat to low and cook, stirring constantly, for another 3 minutes; remove from heat. Stir in the butter and vanilla; mix until well blended. Spoon into 6 individual dessert dishes; cover tightly with plastic wrap and chill in the refrigerator for 4-5 hours or overnight.
Time 30m Yield 2 servings. Number Of Ingredients 7 Steps:
In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla. , Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
Number Of Ingredients 9 Steps:
Prepare an ice bath; set aside. In a small bowl, combine cornstarch, 2 tablespoons sugar, and salt. Whisk eggs in a separate bowl until smooth; whisk in cornstarch mixture. Combine milk, remaining sugar, and vanilla-bean scrapings in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk into egg mixture, whisking constantly. Return mixture to saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a medium heat-proof bowl. Whisk in butter and vanilla extract. Set bowl in ice bath, stirring occasionally, until chilled. Serve pudding with chocolate shavings on top, if desired.
