Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and DO NOT stir; heat over Medium-High. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove from heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to heat; cook for 1 minute. Remove from heat; stir in vanilla and butter. Pour into dishes. Serve warm. Yield: 4 servings. Submitted by Jeanne Bullard, Charlotte, North Carolina who says that this pudding turns out perfect every time! It is quick and easy and the result is an old-fashioned pudding thats great for an after-school snack or as a base for many other desserts. MC formatting by firstname.lastname@example.org Recipe by: Taste of Homes Quick Cooking Magazine, Extra, Mar/Apr.98 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4|
|Calories from Fat: 220 (37%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 848.3mg||261 %|
|Sodium 50.7mg||2 %|
|Potassium 139.6mg||4 %|
|Total Carbohydrate 82.3g||24 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 82.2g|
|Protein 12.1g||17 %|
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Calories per serving: 590
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