- Serving Size: 1 (256.2 g)
- Calories 402.7
- Total Fat - 16.4 g
- Saturated Fat - 8.8 g
- Cholesterol - 219.9 mg
- Sodium - 328.7 mg
- Total Carbohydrate - 54.7 g
- Dietary Fiber - 0.1 g
- Sugars - 46.8 g
- Protein - 8.7 g
- Calcium - 235.8 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
In a large stainless steel bowl whisk together the sugar, cornstarch, salt, and egg yolks. Whisk in 1/2 cup of the milk until you have a thick paste.
Set aside while you heat the milk.
Pour the remaining 2 1/2 cups of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.
Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise. Remove from heat and whisk in the butter and vanilla extract.
Pour through the strainer to remove any lumps that may have formed during cooking.
Pour into bowls or wine glasses.
Garnish each pudding with a large dollop of softly whipped cream.
Tips & Variations
No special items needed.