Description
Eat it plain with lunch, or use in trifles, cream pies, or with fruit for dessert.
Ingredients
- 5 cups Whole Milk
- 1-⅓ cup Sugar, Divided
- 6 Tablespoons Cornstarch
- 4 whole Eggs
- 1 teaspoon Vanilla
- 2 Tablespoons Butter
Preparation
In a large saucepan over medium heat, whisk together milk and 2/3 cup sugar. In a large mixing bowl, beat together remaining 2/3 cup sugar, cornstarch, and eggs until smooth.
When milk is simmering, remove from heat and slowly add to egg mixture, whisking constantly. Pour all back into the saucepan and bring to a boil over low heat, whisking constantly, for 2–3 minutes until pudding is thick and smooth.
Remove from heat; whisk in vanilla and butter. Let cool slightly and pour into individual containers for lunches.
Note: I like to add a few pieces fresh fruit or frozen raspberries on top of pudding when packing into lunches.
