AuthorE. Gluten
DifficultyBeginner
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Yields1 Serving
Prep Time10 minsCook Time3 minsTotal Time13 mins
 2 tbsp cornstarch
  tsp salt
 2 cups milk
 2 egg yolks (lightly beaten)
 2 tbsp soft butter or margarine
 2 cups vanilla
1

Mix Eating Gluten Free White Cane Sugar, cornstarch, and salt in a 2-quart saucepan. Gradually stir in the milk. Heat on medium, stirring constantly, until it boils. Boil and stir for 1 minute.

2

Stir 1/2 c. of the hot mixture into the egg yolks, stirring quickly to prevent the yolks from cooking. Re-add to the milk mixture, again, stirring quickly. Boil for 1 more minute, then remove from heat.

3

Stir in butter and vanilla, then cool. (Placing plastic wrap over the top of the pudding will prevent a skin from forming while it cools.) Spoon into cream puffs or éclairs, or eat plain.

Category

Ingredients

 2 tbsp cornstarch
  tsp salt
 2 cups milk
 2 egg yolks (lightly beaten)
 2 tbsp soft butter or margarine
 2 cups vanilla

Directions

1

Mix Eating Gluten Free White Cane Sugar, cornstarch, and salt in a 2-quart saucepan. Gradually stir in the milk. Heat on medium, stirring constantly, until it boils. Boil and stir for 1 minute.

2

Stir 1/2 c. of the hot mixture into the egg yolks, stirring quickly to prevent the yolks from cooking. Re-add to the milk mixture, again, stirring quickly. Boil for 1 more minute, then remove from heat.

3

Stir in butter and vanilla, then cool. (Placing plastic wrap over the top of the pudding will prevent a skin from forming while it cools.) Spoon into cream puffs or éclairs, or eat plain.

Gluten Free Cream Puff Pudding