Vanilla Cream
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NOTE: this pudding works very well for dessert or
as filling for a cream pie
1-1/2 c. sugar
1/2 c. plus 2 T. cornstarch
1/4 t. salt
6 egg yolks
3 c. skim milk
3 c. 2% milk
4 T. butter or margarine
2 T. vanilla
Combine sugar, cornstarch, and salt in heavy, medium-size saucepan. Whisk
together egg yolks and milk; gradually add to sugar mixture. Whisk until
smooth.
Bring to a boil over medium heat, whisking constantly. Boil, whisking
constantly, ONLY 1 MINUTE. Remove from heat; whisk in butter and vanilla.
Pour into a bowl; place plastic wrap direclty over warm pudding. Cool 30
minutes. Chill 2 hours or overnight in refrigerator.
Yield: 6 servings
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