Old-Fashioned Vanilla Pudding

1. 1

   In a large saucepan over medium heat, combine the milk, sugar, and cornstarch.

2. 2

   Stir and cook until bubbly; then stir and cook 2 more minutes; remove pan from heat.

3. 3

   Gradually stir in 1 cup of the hot milk mixture into the beaten eggs; then pour back into the saucepan.

4. 4

   Cook over medium heat until nearly bubbly, but do not boil.

5. 5

   Lower heat to low and cook, stirring constantly, for another 3 minutes; remove from heat.

6. 6

   Stir in the butter and vanilla; mix until well blended.

7. 7

   Spoon into 6 individual dessert dishes; cover tightly with plastic wrap and chill in the refrigerator for 4-5 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.