Microwaveable, low fat and yet surprisingly delightful. Vanilla Custard Pudding is great for those times you want a delicious dessert that won’t hit the hips and need it in a hurry.

Vanilla Custard Pudding
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 2 Cups 1% fat milk
  • 1/2 Cup liquid egg substitute
  • 1/3 Cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1/8 teaspoon salt (optional)
  • 2 teaspoons non-diet, tub-style canola
  • 1 or corn-oil butter or
  • 1 butter
  • 1 teaspoon vanilla extract
  1. In a 4-cup glass measure, mix the milk and egg substitute.
  2. Microwave on high power 2 1/2 to 3 1/2 minutes, stirring after each minute, until the mixture is just hot, but not boiling.
  3. In the top of a double boiler, mix together the sugar, cornstarch, and salt (if using). Gradually stir in the milk mixture until smooth. Cook over 1" of boiling water, stirring vigorously, for 5 to 7 minutes, or until the custard thickens.
  4. Remove from the heat. Stir in the butter and vanilla. Cover and place in the refrigerator.
  5. Let cool, stirring occasionally, for about 30 minutes.

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