Sunday, March 1, 2009
Also from America's Test Kitchen, and also the best pudding I've ever had! It's great to use in a custard-based pie like banana cream or coconut cream.
3/4 c. sugar
2 T. cornstarch
1/8 t. salt
3 c. milk (or half & half to make it creamier)
3 egg yolks
1 T. butter
1 T. vanilla
1. Combine sugar, cornstarch, & salt in a saucepan. Whisk in milk & then yolks.
2. Bring to a simmer over med-high heat, whisking constantly. Reduce heat to med & cook 1-2 min. until it is thickened.
3. Stir in butter & vanilla. Chill, covered, for 3 hours.
**Make this chocolate by adding 2 T. cocoa powder in step 1. Or substitute 1 1/2 t. coconut extract for the vanilla to make it coconut pudding.**