It is quite possible that homemade pudding could be the staple of my diet. It is an easy way to use up extra milk and the perfect snack anytime. It takes to variations easily and is quick to make.
In a large sauce pan whisk together:
4 cups whole milk
1/4-1 cup sugar, honey, or maple syrup (depending on how sweet you like it)
4 heaping tablespoons corn starch
2 egg yolks
Cook over medium heat stirring constantly. If you have a double boiler, use it. It will cut down on the amount of stirring you have to do. After 7-10 minutes your pudding should thicken up and you can remove from the heat. Add:
1 tablespoon butter and 1 tablespoon vanilla
For chocolate pudding: add 1/4 cup baking cocoa before cooking.
For lemon pudding: add 2 tablespoons lemon juice.
Eat warm over some granola or chilled with some frozen fruit. Lasts in the fridge about 1 week.