This is an old-fashioned cornstarch pudding with a mellow flavor, adapted from Fannie Farmer’s 1896 Cook Book.
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This is an old-fashioned cornstarch pudding with a mellow flavor, adapted from Fannie Farmer’s 1896 Cook Book.
4 tbsp Clabber Girl Corn Starch
1/4 tsp salt
3 cups milk
4 egg yolks, slightly beaten
4 tbsp margarine or butter, softened
2 tsp vanilla extract
3/4 cup granulated sugar
Combine sugar, Clabber Girl Corn Starch and salt in a heavy saucepan; stir together with a wire whisk until thoroughly mixed. Continue to whisk, adding the milk by droplets at first, then in a continuous stream. Whisk in egg yolks, stirring vigorously until blended.
Over medium heat, cook the mixture, stirring constantly until it boils. When the mixture reaches a full boil, reduce heat to low and continue cooking and stirring for 3 minutes. Remove mixture from heat; beat in margarine or butter, and vanilla.
Cover the entire surface of the pudding with plastic wrap and allow to cool for 15 minutes. Pour into individual dessert dishes and chill.
4 tbsp Clabber Girl Corn Starch
1/4 tsp salt
3 cups milk
4 egg yolks, slightly beaten
4 tbsp margarine or butter, softened
2 tsp vanilla extract
3/4 cup granulated sugar
Combine sugar, Clabber Girl Corn Starch and salt in a heavy saucepan; stir together with a wire whisk until thoroughly mixed. Continue to whisk, adding the milk by droplets at first, then in a continuous stream. Whisk in egg yolks, stirring vigorously until blended.
Over medium heat, cook the mixture, stirring constantly until it boils. When the mixture reaches a full boil, reduce heat to low and continue cooking and stirring for 3 minutes. Remove mixture from heat; beat in margarine or butter, and vanilla.
Cover the entire surface of the pudding with plastic wrap and allow to cool for 15 minutes. Pour into individual dessert dishes and chill.