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In a 1 1/2-2 quart glass bowl, stir together sugar and cornstarch.
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Stir in milk.
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Microwave, uncovered for 7-9 minutes, stirring every 1-2 minutes, until thickened and bubbly.
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In a separate bowl, beat egg yolks well.
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Gradually stir about 1 cup of the hot mixture into the egg yolks to temper them (not scramble!).
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Return all to the hot mixture remaining in the larger bowl, stirring well.
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Microwave uncovered for an additional 2-3 minutes more until the edges are bubbly, stirring every 30 seconds.
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Stir. Cook an additional 30 seconds.
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Stir in remaining margarine or butter and extract.
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Cover the surface with plastic wrap.Serve warm or chilled.
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FLAVOR OPTIONS:
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MOCHA: Increase sugar to 1 cup. Before cooking the milk-cornstarch mixture, stir in 3 1-oz squares unsweetened chocolate (check label for DF), cut up, and 1 tablespoons instant coffee crystals.
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COCONUT: Stir in 1 cup coconut with the butter & vanilla.
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BUTTERSCOTCH: Substitute packed brown sugar for the sugar and increase margarine or butter to 1/4 cup.
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BANANA: Slice 1 banana into the pudding when slightly cooled.
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CITRUS: Increase sugar to 1 cup and cornstarch to 1/3 cup Gradually stir in 1 teaspoons lemon or lime zest and 1/3 cup lemon or lime juice with the margarine or butter and vanilla.
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ALMOND: Reduce the vanilla to 3/4 teaspoons Add 1/2 teaspoons almond extract. Just before serving, sprinkle with sliced almonds.
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MAPLE-NUT: Substitute 1/2 cup brown sugar for the sugar and 1/4 cup maple-flavored syrup or molasses with the milk. Before serving, sprinkle with 1/4 cup toasted chopped pecans, walnuts or almonds.
