Ingredients:
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Directions:
In 3qt pyrex bowl, blend together sugar, cornstarch and salt. Gradually add milk, mixing well. Microwave on High 5 to 7 minutes, stirring every 3 minutes until mixture is smooth, thickened and clear.
Whisk the egg yolks, then stir in a small amount of the hot pudding into the eggs. (This is called 'tempering'.) Microwave on Medium High, 1 to 3 minutes until mixture is smooth and thickened.
Add butter and vanilla. Stir until buttefr is melted. Pour into serving dishes. |
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