2 tablespoons plus 1 1/2 teaspoons cornstarch
1/8 teaspoon salt
2 cups half-and-half, divided
2 teaspoon vanilla
Directions - Vanilla Pudding Recipe:
Have ready a four 6-ounce ramekins. If you intend to unmold the pudding,
then grease the molds, and set aside.
In a heavy saucepan mix thoroughly sugar, cornstarch, and salt.
Gradually stir in 1/3 cup half-and-half, making a smooth, runny paste.
whisk in the remaining 1 2/3 cup half-and-half. Turn on medium stove top
heat. Stirring mixture in saucepan constantly, until the mixture begins
to thicken. Reduce the heat to low, stirring briskly, bring to a simmer
and cook for 1 minute.
Remove pudding from the heat and stir in vanilla. Pour the pudding into
prepared ramekins, then press plastic wrap directly onto the surface to
prevent a skin.
Refrigerate for at least 2 hours, or up to 3 days. Serve with whipped
cream, or a fruit sauce.
Recipe yields 4 servings of vanilla pudding.