Yield: 4 Servings
2 c skim milk
1/3 c cornstarch
1/3 cup sugar
2 t vanilla
In a heavy saucepan, combine 1/2 cup of the milk and cornstarch;
mix well. Add remaining milk, place over medium heat and cook,
stirring, until mixture comes to a boil, reduce heat, and simmer
for 2 minutes.
Remove from heat. In a bowl, beat egg, add small amount of hot
mixture to beaten egg, stirring until smooth; return immediately
to hot mixture, stirring constantly. Stir in sugar and vanilla.
Pour 1/2 cup into each of four dessert dishes. Cover with plastic
wrap to prevent skin forming on top of pudding. Cool to room
temperature or chill in refrigerator.