1/2 cup sugar
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder – if making chocolate pudding
3 tablespoons cornstarch or arrowroot
2 ½ cups milk
4 eggs yolks, lightly beaten
2 tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla extract
In a medium sauce pan, mix dry ingredients then gradually add in milk, whisking as you go.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
Gradually stir half of the hot mixture into the egg yolks then stir back into hot mixture in saucepan. Boil and whisk for another minute. Remove from heat and stir in butter and vanilla.
Place plastic wrap or parchment paper on surface of putting to prevent skin from forming and chill for at least 3 hours.
Before serving, whisk pudding until smooth, and divide into four serving dishes.
Top with whipped cream, or cherry, or candied ginger, etc.
Submitted by Anna, gleaned and adapted from several sources