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1 1/2
cups sugar
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1/3
cup cornstarch
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4
cups milk
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6
egg yolks, lightly beaten
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2
tablespoons butter
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1
tablespoon vanilla
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1
recipe Cranberry Crunch topping, below
1. In large heavy saucepan combine sugar and cornstarch. Stir in milk. Cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the milk mixture into egg yolks.
2. Add egg mixture to milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour pudding in bowl; cover surface of pudding with plastic wrap. Let stand at room temperature up to 1 hour; refrigerate to store longer.
3. To serve, sprinkle Cranberry Crunch on top; pass remaining. Makes 8 servings.
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4
crushed purchased biscotti
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3/4
cup roasted pistachios
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1/2
cup dried cranberries
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2
tablespoons crystallized ginger
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1
tablespoon sugar
Cranberry Crunch: In a bowl combine biscotti, pistachios, cranberries, crystallized ginger, and sugar.
- Servings Per Recipe 8,
- Calories 375,
- Protein (gm) 8,
- Carbohydrate (gm) 60,
- Fat, total (gm) 12,
- Cholesterol (mg) 177,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 50,
- Vitamin A (IU) 486,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 99,
- Potassium (mg) 287,
- Calcium (DV %) 172,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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