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Corn Starch Pudding
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Recipe Information
An old standard based on a Fannie Farmer Cookbook Rx


Serves/Makes:4 Servings

  • 2 cups (475 ml) milk
  • 3 tbsp (45 ml) cornstarch
  • 1/3 cup (80 ml) sugar
  • 1/4 tsp (1 ml) salt
  • 1/4 cup (60 ml) cold milk (separate from above 2 cups)
  • 1 tsp (5 ml) vanilla
  • Scald the 2 cups (475 ml) of milk in a double boiler.
  • Mix the cornstarch, sugar, and salt in a small bowl.
  • Stir the 1/4 cup (60 ml) milk into the cornstarch mixture in bowl.
  • With scalded milk STILL in double boiler over medium heat; add the cornstarch mixture to the milk VERY slowly.
  • Stir CONSTANTLY while adding and until pudding thickens; approximately 15 minutes.
  • Cool slightly, stirring ocasionally.
  • Add vanilla.
  • Pour into molds or serving dishes.
  • Chill.
(1)Careful when adding the cornstarch mixture. This can "lump up" if added too quickly or without proper stirring. (2)This is traditionally poured into molds and then unmolded when cold; but I always use custard cups and serve right from the cup.

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