Preparation time: 10 minutes

Chilling time: 2 hours

V

• Vanilla Pudding

This is a dessert staple because you can jazz it up in many different ways. Add sliced bananas and gluten-free vanilla cookies for a Southern-style banana pudding. A half-teaspoon grated lemon zest transforms it into a lemon pudding. Or, instead of vanilla extract, use ¼ teaspoon peppermint or almond extract. For a cream pie, pour the pudding into a pre-baked 5-inch pie crust (see Small Double-Crust Pie). The possibilities are endless.

Makes 2 servings (½ cup each)

• ¾ cup whole milk or other milk of choice
• 2 large egg yolks
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/16 teaspoon (pinch) salt (or 1/32 teaspoon/smidgen if using buttery spread)
• 1½ teaspoons unsalted butter or buttery spread
• ½ teaspoon pure vanilla extract
• Garnishes of choice, such as fresh fruit, fresh mint, or chopped walnuts

1. Measure the milk in a 2-cup measuring cup. Whisk the egg yolks into the milk until thoroughly blended.

2. In a heavy 2-quart saucepan, whisk together the sugar, cornstarch, and salt until well blended. Slowly whisk in the egg mixture until very smooth. Place the saucepan over medium heat and cook, whisking constantly, until the pudding thickens, 5 to 7 minutes (depending on the type of milk used). Remove from the heat.

3. Stir in the butter and vanilla until smooth. Pour into a bowl and press a sheet of plastic wrap on top to prevent a skin from forming. Chill for 2 hours. Spoon into dessert goblets, small wine glasses, or small martini glasses. Garnish as desired and serve.

LEFTOVER EGG WHITES Use the leftover egg whites in Coconut Macaroons (see recipe) or scrambled eggs.

Per serving: 230 calories; 6g protein; 11g total fat; 1g fiber; 27g carbohydrates; 233mg cholesterol; 53mg sodium