CLASSIC VANILLA PUDDING
3/4 cup sugar (or less to taste)
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, cornstarch and salt.
Whisk together milk and egg yolks; gradually stir into saucepan.
Cook over medium heat 8 to 10 minutes, or until mixture thickens and is bubbling, whisking constantly.
Remove from heat and stir in butter and vanilla. Spoon into individual serving dishes or a large bowl.
Cover with plastic wrap directly on surface of pudding and refrigerate 4 hours, or until firm.
Photo and Comment: Amanda Coetzee
The vanilla pudding with ice cream and chocolate sauce. I did it in the microwave. Will use even less sugar than a half a cup, was still a bit sweet.
Will also make a nice filling for custard slices or as a milktart filling. So easy and quick.