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.
Follow directions for vanilla pudding, increasing sugar to 1 cup. Add 2 one ounce squares of unsweetened chocolate along with the milk.
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.
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 107 (67%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 160
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