Ingredients

1/3cup sugar

2tablespoons cornstarch

1/8teaspoon salt

2cups milk

2large egg yolks, slightly beaten

2tablespoons butter, softened

2teaspoons vanilla

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.

Nutrition
220 Calories, 11g Total Fat, 5g Protein, 26g Total Carbohydrate, 23g Sugars
See full nutrition facts +
More About This Recipe
“Vanilla” is a term that’s come to be synonymous with blandness or a lack of taste,
but we beg to disagree. The vanilla bean is a incredibly potent and important
ingredient in so many dishes. The history of vanilla is a fascinating one. It first
appeared as an ingredient in a recipe in the 1805 edition of Hannah Glasse’s book
The Art of Cookery. Those 19th century cooks certainly knew how to make pudding,
and make it well, since it was a common dessert of the time. If you’d like to make
an easy pudding recipe with the classic, comforting flavor of real vanilla, then
this recipe is the best place to start. It’s a no-bake marvel that requires only a
bit of time on the stovetop and a long chill in the refrigerator. You can find even
more choices for a pudding recipe in Betty’s Best No-Bake Desserts collection. Less
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