2 tbsp cornstarch
⅛ 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.
CategoryDessert
Ingredients
2 tbsp cornstarch
⅛ tsp salt
2 cups milk
2 egg yolks (lightly beaten)
2 tbsp soft butter or margarine
2 cups vanilla
