Vanilla Pudding with Variations

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten OR 1 egg, well beaten
2 tablespoons butter
1 teaspoon vanilla extract

In a 1 quart casserole blend together sugar, cornstarch and salt. gradually stir in milk, mixing well.

Microwave on HIGH 5-7 minutes, stirring every 3 minutes, until mixture is smooth, thickened and clear.

Stir in a small amount of hot pudding quickly into egg yolks. Return egg mixture to hot pudding, mixing well.

Microwave on MEDIUM HIGH 1-3 minutes, until smooth and thickened. Add butter and vanilla. Stir until butter is melted. Pour into serving dishes.

CHOCOLATE PUDDING: Increase sugar to 1 cup. Add 2 ounces unsweetened chocolate along with milk.

BUTTERSCOTCH PUDDING: Use brown sugar and increase butter to 3 tablespoons.

CREAMY RICE PUDDING: Prepare vanilla pudding except increase milk to 2 1/2 cups. Into warm pudding, stir 2 cups cooked rice.

Servings: 4
Source: The Microwave Guide and Cookbook