Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
In double boiler, scald milk, reserving 1/4 cup.
Mix together cornstarch, salt and sugar, using the reserved 1/4 cup milk to blend.
Add to hot milk.
Add finely shaved lemon rind and cook until pudding thickens.
Beat egg whites until stiff; add to the rest and cook a minute or so, then turn into a dish and chill. Make pudding sauce.
Mix together the cup of milk, flour, sugar and egg yolks.
Cook until thick.
Flavor with lemon and vanilla and serve over chilled pudding.
Mix sugar and cornstarch in saucepan over medium-high heat. Slowly add milk, cook until mixture starts to thicken.
Stir constantly so as not to let burn.
Remove from heat and add vanilla and butter/margarine.
Beat until smooth.
For chocolate pudding, simply add cocoa to sugar and cornstarch mixture before adding milk to cook.
Pour about 2 cups milk in blender; add cornstarch, sugar, vanilla and egg yolks and blend.
Meanwhile, heat rest of milk in large pan; when hot, pour in cornstarch mixture and stir over medium-high heat until thick, stirring constantly.
Put ladyfingers in large bowl.
Pour pudding over them.
Beat egg whites and 2 tablespoons sugar until thick, then drop by spoon on top of pudding.
Bake for 10 minutes at 400\u00b0 or until lightly brown.
Mix together cornstarch, sugar and a little water to make a liquid mixture; set aside. Bring to a boil the cream and milk. On low heat add cornstarch mixture slowly, stirring constantly. After it thickens, remove from heat and add vanilla. Pour in a bowl and top pudding by sprinkling some sugar and cinnamon to make suitable for your taste and a drop of butter.
Heat milk. Add beaten egg, sugar and cornstarch moistened with milk. Cook on low to medium heat until thick. Can add coconut to make coconut cream pie or pudding.
Add vanilla and dab of butter after cooked.
Melt baking chocolate in double boiler over simmering water and add milk.
Stir until well blended.
Combine together the sugar, cornstarch and salt and add a small amount of hot chocolate mixture, stirring vigorously.
Return to double boiler and cook until thickened, stirring constantly.
Cook 20 minutes longer. Add butter and vanilla.
Spoon into serving dishes and press waxed paper directly onto surface of pudding.
Cool and chill.
Serve with sweetened cream if desired.
Serves 6.
ouble boiler, then stir in cornstarch which has been mixed with
Place cornstarch, salt, and sugar in mixing
Dissolve cornstarch in a little of the milk.
Separate eggs. Beat yolks.
Add 1/2 cup milk and beat.
Heat milk to scalding. Add sugar.
Add eggs to cornstarch.
Add eggs and cornstarch mixture to hot milk, stirring constantly.
Take off fire and add vanilla.
Mix in pan the sugar, cornstarch and salt. Stir milk in gradually. Cook, stirring constantly, until mixture boils.
Remove from heat.
Stir in vanilla.
Put canned milk in a quart jar and fill up with regular milk. Use a double boiler; heat until boiling.
Beat eggs and add to milk.
Add sugar and cornstarch.
Boil until thick, then cool. Strain.
Add vanilla.
In large skillet or flat pan mix cornstarch and sugar.
Mix in milk.
Stir constantly until mixed.
Turn on heat, stir constantly so it does not stick.
When it comes to full boil take off heat. Add vanilla.
Cool.
Beat egg and combine all ingredients in a saucepan.
Stir over medium heat until pudding thickens.
Makes 4 or 5 servings.
Bring sugar, cornstarch, salt and milk to a boil.
Stir constantly and boil for 1 minute.
Remove from heat and stir in margarine and vanilla.
Line sides and bottom of serving bowl with sponge cake.
Warm milk.
In a small mixing bowl, mix together the cornstarch, sugar, egg and vanilla; mix until creamy.
Pour into warm milk; stir to boiling.
Pour over prepared layer; sprinkle shredded dark baking chocolate on top.
Allow to cool at room temperature, then put in refrigerator.
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.
Scald the 1 quart of milk in a double boiler.
Combine sugar, cornstarch, salt, beaten eggs and 1/4 cup milk.
Add to the scalded milk and cook.
Stir until thickened (about 4 minutes). Remove from heat and add vanilla.
Cool and serve garnished with fruit.
Heat milk and salt (just hot, not boiling).
Mix sugar, cornstarch and egg with just enough milk to make a thin batter. Pour slowly into hot milk, stirring as you pour, and bring to a good boil.
Add vanilla and stir.
If it gets too thick, add a little cold milk and stir.
nd firm.
Add the cornstarch very slowly, always continuing to