Prep 5 mins
Cook 15 mins
A delicious, from-scratch pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 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
- 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.
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!
A bit on the fiddly side to make, but the taste was worth it ! Didn't change a thing - the family loved it