Recipe by mollypaul
A delicious, from-scratch pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by firefly68
This was good but too sweet for me; I'd like to try it again with 1/3-1/2C brown sugar. Despite that I'd give it 5 stars for taste but only 3 for method and instructions. I never knew whether it was supposed to simmer or simply thicken. I usually make Minute tapioca which says to bring to a full boil and remove from heat, so I wasn't quite sure what to do. Also I didn't like the order of ingredients. I was afraid I'd get bits of cooked egg so I mixed some pudding with the eggs before adding them, but that was still a problem. Next time I will try adding them as soon as the sugar crusts disappear and see how that goes. I liked it and will definitely try it again. Thanks!
- 3⁄4 cup brown sugar
- 1⁄8 teaspoon salt
- 3 cups milk
- 2 tablespoons cornstarch
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Directions See How It's Made
- Melt brown sugar and salt in pan over low heat until brown.
- Add 2 1/2 cups milk gradually.
- The sugar may form into hard lumps, but continue heating and stirring until dissolved.
- Mix cornstarch with remaining milk, add to hot mixture and cook until thickened, stirring constantly to prevent scorching.
- Add egg yolks, cook two minutes.
- Add butter and vanilla extract; mix well and chill.