I always have at least a few packages of instant and cook-and-serve puddings in my pantry at any given time, but lately I’ve become a fan of this fabulous homemade pudding.  There’s just no comparison.  Try it and you’ll see.

It’s not complicated to make, and doesn’t take long to mix up and cook in a hurry.  The hardest thing is waiting until it’s chilled to enjoy it.  But even warm it’s wonderful.

Enjoy this with fresh fruit, drizzled with raspberry sauce (as shown), or with delicate crispy cookies. 

Recipe source:  adapted from lynnskitchenadventures.com

Ingredients:

3/4 cup sugar

4 Tbs cornstarch

1/8 tsp salt

1 cup cream (you can use all milk, but it’s especially good with a mixture)

2-1/2 cups milk

3 egg yolks (save the whites for angel food cake & other recipes)

1 Tbs butter

1 Tbs vanilla (real vanilla is best)

Directions:

Combine sugar, salt, and cornstarch in a saucepan.  Mix well

Whisk in the cream, and milk. 

Cook over medium high heat, stirring constantly for 3-5 minutes until thickened.

Remove from heat. 

Use the whisk that you’ve stirred with to introduce a small amount of the thickened mixture into the beaten egg yolks a little at a time.

When you’ve incorporated enough of the hot liquid into the egg yolks, stir it back into the saucepan.

Stir well until creamy.

Add butter and vanilla, stirring until smooth and melted.

You may strain through a fine mesh to remove lumps, but we can never wait that long.

Cover with plastic wrap, pressing it onto the top of the pudding to prevent a skin from forming.

Serve warm or cold, but it’s especially good chilled.