3/4 cup sugar
1/4 cup plus 1 tablespoon cornstarch
1/8 teaspoon salt
3 egg yolks
3 cups milk or half-and-half
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Combine first 3 ingredients in a medium-size heavy saucepan. Whisk together egg yolks and milk; gradually add to sugar mixture. Whisk until smooth.
Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; whisk in butter and vanilla. Pour into a bowl; place plastic wrap directly over warm pudding. Cool 30 minutes. Chill 2 hours.
Coffee Cream: Add 1/2 cup strong brewed coffee to egg yolk mixture; follow above directions.
Coconut Cream: Decrease milk to 2 cups. Whisk together egg yolks, 2 cups milk, 1/2 cup cream of coconut, and 3/4 cup pineapple juice; follow above directions. Omit vanilla extract and substitute 1 (6-ounce) package frozen coconut, thawed.
Almond Cream: Decrease milk to 1 cup. Whisk together egg yolks, 2 cups half-and-half and 1 cup milk; follow above directions. Substitute 1 teaspoon almond extract for vanilla. Garnish with toasted almond slices.
Orange Cream: Decrease milk to 2 cups. Whisk together egg yolks, 2 cups milk, 1 tablespoon grated orange rind and 1 cup fresh orange juice; follow above directions. Substitute 2 tablespoons orange liqueur for vanilla. Garnish with orange rind curls.
