(yield: 3 qts.)
serving size: 1/2 c.
2-1/4 qts. milk
1-1/2 c. sugar
1 c. flour
1 tsp. salt
1-1/2 c. milk, cold
6 eggs, beaten
1 t. vanilla
1/4 c. margarine or butter
procedure:
1. heat 2-1/4 qts. milk to boiling.
2. mix dry ingredients, add the remaining cold milk and stir till smooth.
3. add to the hot milk gradually, stirring briskly with a wire whip.
4. cook over hot water until smooth and thick, around 10 minutes.
5. add, while stirring, a small amount of the hot mixture to the beaten eggs,
6. combine all ingredients, stirring occasionally.
7. stir slowly and cook about 5 minutes.
8. remove from heat.
9. add vanilla and margarine (butter).
variations:
chocolate cream pudding: add 1/3 c. sugar and 2 t. cocoa.
coconut cream puddins: mix in 4 oz. of shredded coconut before
serving.
pineapple cream pudding: mix in 2 c. crushed pineapple,
well-drained, before serving.
Source: KJFSC