Vanilla Pudding

Ingredients

• 3/4 cup sugar
• 3 tablespoons cornstarch or 1/3 cup all-purpose flour
• 3 cups milk
• 4 beaten egg yolks or 2 beaten eggs
• 1 tablespoon margarine or butter
• 1 1/2 teaspoons vanilla

Instructions

1. In a heavy medium saucepan combine sugar and cornstarch or flour. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks or eggs.
2. Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook till nearly bubbly, but do not boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap. Chill. Do not stir.
3. Microwave directions: In a 1 1/2-quart casserole combine sugar and flour or cornstarch. Stir in milk. Micro-cook, uncovered, on 100% power (high) for 8 to 10 minutes or till thickened and bubbly, stirring every 2 minutes till slightly thickened, then every 30 seconds. Cook for 1 minute more. Gradually stir about 1 cup of the hot mixture into beaten egg yolks or eggs. Return all the egg mixture to casserole. Cook on high for 1 to 2 minutes or till bubbly around the edges, stirring every 30 seconds. Cook for 30 seconds more. Stir in margarine and vanilla. Cover the surface with clear plastic wrap. Chill. Do not stir.
4. Chocolate Pudding: Prepare as above, except add 1/3 cup unsweetened cocoa powder to sugar. Use 2 tablespoons cornstarch or 1/4 cup all-purpose flour, 2 1/2 cups milk, and egg yolks (not whole eggs).
5. Tangy Vanilla Pudding: Prepare as above, except omit margarine or butter. After chilling, stir in one 8-ounce carton dairy sour cream or plain yogurt.
6. Branded Pudding: Prepare as above, except substitute 1 to 2 tablespoons brandy, amaretto, coffee liqueur, or orange liqueur for vanilla.