The base recipe is for vanilla pudding. I have included directions for caramel and chocolate pudding .
in a saucepan, blend sugar, cornstarch and salt; add milk. Cook and stir over medium heat until mixture is thick and bubbly. Cook and stir for 2 more minutes. Remove from heat.
Temper the eggs and mix them back into the pudding. Cook and stir for two more minutes.
Remove from heat; add butter and vanilla. Pour into bowls and chill.
CHOCOLATE PUDDING
Follow directions for vanilla pudding, increasing sugar to 1 cup. Add 2 one ounce squares of unsweetened chocolate along with the milk.
BUTTERSCOTCH PUDDING
Follow directions for vanilla pudding, substituting brown sugar for the granulated sugar. Increase the butter to 3 Tablespoons.
I beat the yolks until the white is incorporated.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 160 | ||
Calories from Fat: 107 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 132.1mg | 41 % | |
Sodium 10557.9mg | 364 % | |
Potassium 186.4mg | 5 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.7g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database 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: 160
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