Vanilla Pudding

When I was growing up, we made homemade pudding, never the kind from the box. I loved it, even eating it warm before it had cooled from the cooking! I made some the other night. Nobody enjoyed it as much as me. Maybe they are too used to the flavor of boxed pudding. Well, I topped mine with some fresh raspberries from my friends garden. Yum! So many options for topping this! And the chocolate makes a great pie, too.

recipe from Better Homes and Gardens cookbook:

Vanilla Pudding

3/4 c. sugar
3 Tbsp. cornstarch or 1/3 c. flour
3 cups milk
4 beaten egg yolks, or 2 beaten eggs
1 Tbsp. margarine or butter
1 1/2 tsp. vanilla

In a heavy medium saucepan combine sugar and cornstarch or flour. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks or eggs.
Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook till nearly bubbly, but do not boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap (to prevent a skin from forming). Chill. Do not stir. Makes 6 servings.

Chocolate pudding:
Prepare as above, except add 1/3 cup unsweetened cocoa powder to sugar. Use 2 tablespoons cornstarch or 1/4 cup flour, 2 2/3 cups milk, and egg yolks (not whole eggs).