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Egg Custard Filling

1/3 cup sugar
1/4 cup cornstarch
2 egg yolks
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract

Combine sugar, cornstarch, egg yolks, and milk in top of a double boiler; stir well with a whisk. Cook over simmering water 8 to 10 minutes or until thickened, whisking constantly. Remove from heat; whisk in butter and vanilla. Pour custard into a bowl; place plastic wrap directly on top of custard to prevent a skin from forming. Chill at least 2 hours.



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