VANILLA CREAM PUDDING

Serves 4

2 cups milk

2 tablespoons cornstarch

¼ teaspoon salt

¼ cup sugar

2 egg yolks, slightly beaten

2 teaspoons butter

1 teaspoon vanilla

Heat 1 ½ cups of the milk in a top of a double boiler over medium heat or in a heavy saucepan over low heat.  Mix cornstarch, salt and sugar together in a small bowl and combine with remaining ½ cup of milk.  Add cornstarch mixture to hot milk and cook, stirring constantly until thickened.   Continue cooking on low heat for another 15 minutes, stirring occasionally.  Add part of mixture to slightly beaten egg yolks.  Combine and add egg mixture to double boiler.  Cook for 2 minutes.  Remove from heat and stir in butter and vanilla.  Pour into serving dishes and allow to cool before serving. 

To prevent the pudding from forming a skin as it cools, make a parchment circle to fit each dish.  Cut a small hole in the middle of the circle allows steam to vent.

From Cooking at My House by John Bishop.