MIX sugar, cornstarch and salt in small heavy saucepan. Gradually WHISK IN milk and egg yolks until smooth.
COOK over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 6 minutes. REDUCE heat; SIMMER, stirring constantly, 1 minute. Remove from heat. STIR IN butter and vanilla.
POUR into six 6-oz. custard cups. SERVE warm or refrigerate until cold. SERVE with granola or fruit, if desired.
Tired of yogurt? Try adding fresh fruit and granola to this creamy protein-packed pudding for a delicious breakfast or simple dessert.
Excellent Source: Vitamin D
For Breakfast Brûlée sprinkle 1 tsp. sugar on top of each pudding. Using a culinary butane torch, caramelize the sugar until golden.
Good Source: Protein, Vitamin A, Calcium and Choline
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.