BLANCMANGE (CORNSTARCH) PUDDING

 The original recipe came from the back of a cornstarch box, but the using of Splenda was my idea.  
(Blancmange (pronounced /bləˈmɒnʒ/ or /bləˈmɑːndʒ/)

Yield: 8 servings

Mix in 3qt. Pan:

        1/2 cup sugar (can use up to half Splenda)

        1/3 cup cornstarch

        1/4 tsp. Salt

Gradually add while stirring:

        4 cups milk (can use skim milk or mixed powdered milk)

Stir constantly from this point on.

Cook over medium heat for about 10 minutes, until mixture begins

to thicken.

Turn heat to medium low and continue cooking for 8-10 minutes.

Stir 1 cup of mixture into:

        2 well-beaten eggs*

Add egg mixture to milk mixture and continue cooking 2 minutes.

Do not overcook.

Remove from heat and cool 2-3 minutes.

Add: 1 tsp. Vanilla (real vanilla is best).

Pour into molds, small bowls, or one larger bowl.

Cool slightly, then cover and refrigerate.

*If you happen to have egg yolks left over from a previous recipe, you can use them.  I recently used 3 yolks and 1 whole egg, and it worked fine.

One of my favorite things to do is divide the pudding into 8 containers with lids and refrigerate for future use.  When I am hungry for pudding, I like to put it into the microwave long enough to heat it.  Sometimes I throw in a few chocolate chips when I get ready to eat the warm pudding.  Hot pudding is so yummy!