Title: Vanilla Custard Pudding
Categories: Dessert Lowfat
Yield: 4 Servings
| 2 | c | 1% fat milk |
| 1/2 | c | Liquid egg substitute |
| 1/3 | c | Granulated sugar |
| 2 | tb | Cornstarch |
| 1/8 | ts | Salt (optional) |
| 2 | ts | Non-diet, tub-style canola |
| | | Or corn-oil margerine or |
| | | Butter |
| 1 | ts | Vanilla extract |
In a 4-cup glass measure, mix the milk and egg substitute. Microwave on
high power 2 1/2 to 3 1/2 minutes, stirring after each minute, until the
mixture is just hot, but not boiling. In the top of a double boiler, mix
together the sugar, cornstarch, and salt (if using). Gradually stir in the
milk mixture until smooth. Cook over 1" of boiling water, stirring
vigorously, for 5 to 7 minutes, or until the custard thickens. Remove from
the heat. Stir in the margarine or butter and vanilla. Cover and place in
the refrigerator. Let cool, stirring occasionally, for about 30 minutes.