This pudding recipe is both easy and light. It’s a simplified version of a recipe that was published in my high school home economics text book, Guide to Modern Meals, written in 1964.

1/3 cup granulated sugar
3 Tbsp cornstarch
1/4 tsp salt
2 cups milk
1 tsp vanilla extract
1 Tbsp butter, cut into pieces

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until no lumps remain.
2. Stirring constantly over medium heat, bring the milk mixture to a boil.
3. Turn off the heat and add the vanilla, then dot the top with the butter.
4. Cover and let stand 5 minutes, then stir in the vanilla and butter.
5. Transfer the pudding to a bowl or individual serving dishes and press a piece of plastic wrap or waxed paper directly onto the surface of the pudding. This will prevent a skin from forming over the top.
6. Chill before serving.

Servings: 4