Cornstarch Puddings

Cornstarch Puddings
J. Ricks

Blend in 2 quart saucepan, using a wire whip or whisk:
      1/3 cup sugar
      2 tablespoons cornstarch
      1/8 teaspoons salt
Combine until smooth:
      2 cups milk (I usually use a combination of canned milk and powdered milk.)
      2 egg yolks, slightly beaten
Gradually stir into the sugar mixture.
Cook over medium heat, stirring constantly (high heat silicone spatulas work well) until mixture thickens and boils.  Boil and stir 1 minutes.  Remove from heat.
Stir in:
      2 tablespoons butter or margarine (not the soft type of margarine)
      2 teaspoons vanilla
Pour into dessert dishes.  Cool slightly and chill.

Chocolate Pudding
This is the same as the vanilla pudding except for the first section.

Blend in 2 quart saucepan, using a wire whip or whisk:
      1/2 cup sugar
      2 tablespoons cornstarch
      1/8 teaspoon salt
      1/3 cup cocoa
Continue with the recipe above.

Butterscotch Pudding
This is the also the same as the Vanilla Pudding except the sugars are different.
Substitute 2/3 cup brown sugar for the white sugar.  Decrease the amount of vanilla to 1 teaspoon.  Add 1/2 to 1 teaspoonful rum flavoring if desired.