Vanilla Custard Pudding ~ page 264

I find the slow process of making this pudding to be relaxing. It is not hard, but it is slow. So I always plan just the right time to make it. There is a good 20 minutes or more of stirring to be done. But only the last 5 to 10 minutes or so need to be constant. So I start the pudding while I am unloading the dishwasher, cutting up veggies for supper, or something like that that lets me step over to the stove and give a quick stir every minute or so.

When you seperate your eggs (you will only use the yolks), put the whites in a container and mark the number in it, and freeze the whites. I save these up to make angel food cake, which takes 12 whites. So I am sure an angel food cake is in my near future!

A spring whisk is perfect for stirring/whisking the flour into the milk. When the custard starts thickening (that is when you start stirring constantly), change to a spatula that will allow you to scrape the bottom of the pan. 

This is the point I grab a stool, and sit down with a magazine at the stove and let one hand keep stirring while I read. This is when you relax.

No matter how good I stir, it seems I always get a few bits of flour that need to be strained out of the hot custard. But this is easy to do.

It is a MUST to put plastic wrap right on top the custard to keep a film from forming. Now put it in the fridge.

To make banana pudding, put your cookies and bananas in a bowl (single serving or a large bowl), then just add your cold custard. Cover it and put back in the fridge for an hour or so. 

One way I like to eat this custard, is mixed with plain yogurt. It is even good for breakfast that way!