Vanilla Pudding from Scratch

Ingredients

• 1 egg yolk
• 2 ½ to 3 tablespoons cornstarch
• 2 tablespoon sugar (or to taste)
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup whipping cream, well chilled

Directions

1. Note: Measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding.
2. In a small pot whisk together egg yolk, 3 T. of the milk, sugar, cornstarch and vanilla until smooth.  Use a wire whisk to do so. Add rest of the milk, stir until smooth.
3. Put egg milk mixture over medium heat and, stirring constantly, bring to a boil, remove from heat at once and let cool. Stir frequently while the pudding is cooling to avoid a skin forming.
4. Whip cream until stiff.
5. When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more. 

Note:  This recipe may be close to the vanilla pudding Mom used to make.  I’m not sure about the whipped cream.  She put it all into a large serving bowl rather than individual cups.  She usually served it in the wintertime with raspberries from the garden or cherries from the tree that had been picked, prepared, and frozen.