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| 3/4 Tasse | sugar |
| 3 Esslöffel | Cornstarch or 1/3 cup all-purpose flour |
| 3 Tasse | milk |
| 4 | Egg yolks or 2 whole eggs, beaten |
| 1 Esslöffel | butter or margarine |
| 1 1/2 Teelöffel | vanilla |
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In a heavy medium saucepan combine sugar and cornstarch or flour. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs.
Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook till nearly bubbly but do not boil. Reduce heat. Stir in butter and vanilla. Pour pudding into a bowl. Cover the surface with clear plactic wrap. Chill. Do not stir.
Chocolate Pudding-Prepare as obove, except add 1/3 cup unsweetened cocoa powder to sugar. Use 2 tablespoons cornstarch or 1/4 cup all-purpose flour, 2 2/3 cups milk, and egg yolks, not whole eggs.
Tangy Vanilla Pudding-Prepare as above, except omit butter. After chilling, stir in one 8 ounce carton sour cream or plain yogurt.
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