1/2 c sugar
3 T cornstarch
1/4 tsp salt
2 c milk
2 egg yolks
2 T butter
1 tsp vanilla
Beat egg yolks until thick and lemon colored. Combine cornstarch, sugar and salt in a heavy saucepan, gradually whisk in milk. Cook over medium heat, stirring constantly, until thick and bubbly. Temper the egg yolk by gradually stirring one fourth of the hot milk into the yolk, then stir the yolks into the remaining hot milk, stirring constantly. Cook over medium heat, stirring constantly, about 2 minutes or until thickened. Stir in vanilla and butter; cool. Cover with plastic wrap placed directly on the top of the pudding, and chill thoroughly. Makes 2 cups pudding. This is Aunt Kellie’s recipe.
Chill in sherbet dishes, top with whipped cream and a sprinkling of nutmeg for a beautiful dessert. Or spoon warm filling into baked 4- inch tart shells, let chill and top as recommended. Creamy vanilla pudding also makes a wonderful filling for a 3 or 4- layer cake.
