*  Exported from  MasterCook II  *
 
                        VANILLA PUDDING W/VARIATIONS
 
 Recipe By     : BH&G
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies, Cakes & Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           sugar
    3      tablespoons   cornstarch or 1/3 cup all-purpose flour
    3      cups          milk
    4                    egg yolks or 2 whole eggs -- beaten
    1      tablespoon    butter or margarine
    1 1/2  teaspoons     vanilla
 
 In a heavy medium saucepan combine sugar and cornstarch or flour. Stir in
 milk.  Cook and stir over medium heat till mixture is thickened and bubbly.
  Cook and stir for 2 minutes more.  Remove from heat.  Gradually stir about 1
 cup of the hot mixture into beaten eggs.
 
 Return all of the egg mixture to the saucepan.  If using egg yolks, bring to
 a gentle boil; if using whole eggs, cook till nearly bubbly but do not boil.
  Reduce heat.  Stir in butter and vanilla.  Pour pudding into a bowl.  Cover
 the surface with clear plactic wrap. Chill.  Do not stir.
 
 Chocolate Pudding--Prepare as obove, except add 1/3 cup unsweetened cocoa
 powder to sugar.  Use 2 tablespoons cornstarch or 1/4 cup all-purpose flour,
 2 2/3 cups milk, and egg yolks, not whole eggs.
 
 Tangy Vanilla Pudding--Prepare as above, except omit butter.  After chilling,
 stir in one 8 ounce carton sour cream or plain yogurt.
 
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