Monday, August 14, 2006

GFCF Pudding Recipe

Creamy Vanilla Pudding
1/3 cup sugar
2 tablespoons cornstarch
1/8 tsp salt
2 cups milk substitute (any should work, I use Dari Free or Soy Milk if I don't have Dari Free)
2 egg yolks, slightly beaten
2 tablespoons margarine, softened
2 teaspoons vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into the egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Pour into dessert dishes. Cool slightly; refrigerate. I put plastic wrap directly on the top of the pudding to prevent a "skin" from forming before refrigerating. 4 servings

Butterscotch Pudding: Substitute 2/3 cup packed brown sugar for the granulated sugar and decrease vanilla to 1 teaspoon.

Chocolate Pudding: Increase sugar to 1/2 cup and stir 1/3 cup cocoa into sugar mixture. Omit margarine.

1 comment:

Anonymous said...

szhkethank you my son is austic and he loves his pudding i can get him to eat pudding when he won't eat nouthing else .i hope he won't notice the diffrents thanks