#1563 - Stovetop Vanilla Pudding

(by Shirley McNevich)

1/3 cup cornstarch
3 cups milk
1 cup white sugar
2 TBSP butter
1/4 tsp. salt
1 TBSP (or more) vanilla

Take the top pot off of a double boiler and set it on your counter. Fill the bottom pot of the double boiler halfway with water--put it on the stove and bring to a boil. In the top pot that's on your counter add cornstarch, milk, white sugar and salt--stir. Place top pot on to the bottom pot on the stove--stir the mixture slowly and keep stirring while the mixture gets thick. Add the butter, then keep stirring until the butter melts and the mixture gets smooth (you want it to thicken, but not too thick--it will thicken more when cooled). Remove the top pan and quickly add the vanilla--stir until well mixed. Place the pot with the pudding on an unused burner--let it cool to room temperature. Once cooled to room temperature, place a piece of Saran Wrap on the top of the pudding and press is lightly on to the top of the pudding so the whole top of the pudding is covered. Refrigerate the pudding until cold. When ready to serve, remove the Saran Wrap and stir pudding until smooth.