Combine sugar, cornstarch, salt, and milk in a heavy bottom sauce pan or double boiler, add the milk and stir until the cornstarch has dissolved. Cook the mixture on medium – medium high heat, stirring constantly. Heat may need to be reduced if the mixture begins to stick to the bottom of the pan. Cook until the mixture has thickened. Remove from heat. Slowly add the hot mixture to the yolks, stirring after each addition. Add 1 – 1 ½ cups of the hot mixture to the egg yolks. Then add the yolks to the saucepan with the remainder of the hot mixture. Cook for an additional two minutes. Remove from heat. Add the vanilla and butter. Stir until the butter has melted.
For banana pudding pour over bananas and vanilla wafers. Add meringue if desired. Bake at 350 for 10 – 15 min or until meringue has browned. Bake until cookies have softened slightly, if not using meringue.
For coconut pudding, add ½ cup of coconut to a baked pie shell. Add meringue. 350 for 10 – 15 min or until meringue has browned.
For chocolate pudding add 1 12 oz bag of semi-sweet chocolate chips. Add meringue. 350 for 10 – 15 min or until meringue has browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 134 (60%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 98.2mg||30 %|
|Sodium 132.5mg||5 %|
|Potassium 178.6mg||5 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 17.2g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 225
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