Small Batch Cooking...Vanilla Custard Pudding

Vanilla Custard Pudding

  This is just the right size for two servings. If there is only one of you to eat it it will keep for a few days in your refrigerator.  Simple to make, inexpensive, and so much better than the stuff, (I hesitate to call it pudding) that you can buy ready made at the store. The boxes of pudding that you buy and then cook are better, than the already prepared for sale, but why not make your own if you have to cook it anyway.

  Double the recipe if you are feeding another one or two, or just want larger servings.

  It can be used for banana pudding by adding sliced bananas and maybe some whipping cream on the top. Line the dish with vanilla wafers for a true Southern take on Banana Pudding.

Vanilla Custard Pudding

2 tablespoons sugar

1 tablespoon cornstarch

⅛ teaspoon salt

1 cup milk

1 egg yolk, slightly beaten with a fork

1 ½ teaspoon butter

½ teaspoon vanilla

  Mix sugar, cornstarch, and salt in saucepan. Gradually stir in milk. Place over medium heat, stirring constantly. Bring to boil; boil gently 1 minute. Slowly pour at least half of hot mixture into egg yolk; stirring constantly. Pour into remaining hot mixture in saucepan; return to heat and boil gently 1 minute more. Remove from heat. Add butter and vanilla. Cool, stirring occasionally to keep skin from forming. Chill in refrigerator. 2 servings

Chocolate Custard Pudding

  Make Vanilla Pudding (above)--except add 2 tablespoons more sugar with 1 square unsweetened chocolate (1 ounce) cut up, with the milk