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LOCATION: Recipes >> Desserts Pudding >> Vanilla Pudding 02

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Vanilla Pudding

1/3 cup sugar
2 tablespoons cornstarch
pinch salt
2 cups lowfat milk
pinch nutmeg
2 eggs
1 1/2 teaspoons vanilla extract

Combine sugar, cornstarch and salt in a small bowl. Ad enough milk
to make a smooth paste. Set aside. Scald remaining milk with nutmeg
in heavy, nonreactive 2 quart saucepan.

Whisk eggs and vanilla in bowl.

Gradually whisk third of hot milk into sugar mixture. Return to
saucepan. Cook, stirring, until milk begins to bubble around edges.
Simmer very gently, stirring, about 2 minutes. Remove from heat;
add 1 cup of hot liquid into beaten eggs, whisking briskly to keep
eggs from scrambling. Scrape egg mixture back into saucepan and
cook over medium heat about 2 minutes, stirring; do not let pudding
simmer or boil. Divide among 4 dessert goblets or 4 (5 ounce)
ramekins. Chill 2 hours, or for up to a day.

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