Yield
Makes 2 cups; 4 servings
Ingredients
- 2 cups whole milk
- 2 tablespoons cornstarch
- 1 large egg
- 2/3 cup sugar
- 2 teaspoons vanilla
Preparation
1. In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended.
2. In a 2- to 3-quart pan over medium-high heat, tilt and swirl sugar until melted and deep amber, about 4 minutes. Stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden. Stir until sugar melts again, about 2 minutes.
3. Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to pan. Stir over medium-high heat until pudding thickens and begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla. Pour into bowls and serve warm. Or let cool, chill airtight up to 2 days, and serve cold.
Nutritional Information
- Calories:244 (20% from fat)
- Protein:5.6g
- Fat:5.3g (sat 2.9)
- Carbohydrate:43g
- Fiber:0.0g
- Sodium:76mg
- Cholesterol:70mg
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