Vanilla Pudding

Vanilla Pudding with Dark Chocolate Chips

Ingredients:
4 cups Milk
1 cup granulated Sugar
1/2 cup Cornstarch
1/2 tsp Salt
3 tsp Vanilla Extract
2 Tbsp Butter

Directions:

• In a large sauce pan, combine the Cornstarch, Salt and Sugar.
• Slowly add the Milk, whisking with a balloon whisk. Whisk well to prevent any lumps.
• Heat on low-medium Heat, stirring constantly. Do not bring to a boil.
• As the pudding heats up, the cornstarch will start to thicken the sauce. Be vigilant as it will go from broth to custard almost with no warning. When it starts to turn to custard, it is done cooking.
• Remove from the heat and mix in the Vanilla and Butter.
• Place in a serving bowl and put in the refrigerator for about 1 hour.

Makes about 6 servings.

Variations:
Ṽ›Ɣ – Substitute Soy Milk for Milk and Margarine for Butter. If you use Vanilla flavored Soy Milk, reduce the Vanilla Extract by 2/3.
›Ƨ – Use 1/2 cup Splenda® instead of sugar. Do not pack it down; it’s fluffier than regular sugar.

Cherry Vanilla Pudding

Ingredients:
2 doz. Bing Cherries, pitted, quartered
1/4 tsp Cinnamon
4 cups Milk
1 cup granulated Sugar
1/2 cup Cornstarch
1/2 tsp Salt
3 tsp Vanilla Extract
2 Tbsp Butter

Directions:

• Dust the Cherries with Cinnamon in a large bowl, and toss.
• In a large sauce pan, combine the Cornstarch, Salt and Sugar.
• Slowly add the Milk, whisking with a balloon whisk. Whisk well to prevent any lumps.
• Heat on low-medium Heat, stirring constantly. Do not bring to a boil.
• As the pudding heats up, the cornstarch will start to thicken the sauce. Be vigilant as it will go from broth to custard almost with no warning. When it starts to turn to custard, it is done cooking.
• Remove from the heat and mix in the Vanilla and Butter.
• Pour over the Cherries, stir, and put in the refrigerator for about 1 hour.

Makes about 6 servings.

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