Diane L. Leipper
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1/3 cup sugar |
2 cups milk |
2 teaspoons vanilla |
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2 Tablespoons cornstarch |
2 egg yolks slightly beaten |
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1/8 teaspoon salt |
2 Tablespoons butter or margarine, softened (no soft-type margarine) |
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Blend sugar, cornstarch and salt in 2 quart saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into dessert dishes. Cool slightly and chill.
For chocolate pudding: increase sugar to 1/2 cup and stir 1/3 cup cocoa into sugar-cornstarch mixture. Omit butter
Betty Crocker Cookbook
Diane L. Leipper
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1/3 cup sugar |
2 3/4 cups milk |
1 teaspoon vanilla |
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3 Tablespoons tapioca |
1 egg, well beaten |
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Mix sugar, tapioca, milk, and egg in saucepan; let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. (Pudding thickens as it cools.) Remove from heat. Stir in vanilla. Cools 20 minutes; stir. Makes 6 servings
Source: Minute Brand Tapioca box
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