3 TB. sugar
3 egg yolks
3 TB. flour
1/2 tsp. grated lemon rind
1/2 tsp. vanilla
2 C. milk
1 TB. butter
Place sugar, egg yolks, flour, lemon rind, and vanilla in a large saucepan and mix together well. In a separate pan (or the microwave) scald the milk, then pour into the large saucepan, a slowly and little at a time at first to avoid curdling the eggs while beating constantly. (Either with a wire whisk or electric beater...this recipe says use a rotary beater, which just shows how old the book is! A rotary beater was the precursor to an electric handheld mixer that involves two beaters and a crank. You held and guided the mixer with one hand and cranked it with the other!!! I remember using one that my Grandmom had...instant pudding wasn't so instant in those days.) Anyway, continue cooking the mixture over a low flame (this is what is says, "low" probably for an electric range) stirring with a wooden spoon until mixture reaches the boiling point. (From personal experience, this could take a while...like half an hour. Don't try to rush it, you'll just end up with sweet scrambled eggs.) Cook 4 minutes longer, stirring constantly. Remove from the source of the heat, and add in the butter. Mix well. Pour into a mixing bowl and let cool, stirring occasionally to prevent a skin from forming over the top. Serves 4. (4 who? 4 people who want 1/2 C. pudding each? Maybe. Also, this will most likely make a boatload of cream puff filling.)
3 egg yolks
3 TB. flour
1/2 tsp. grated lemon rind
1/2 tsp. vanilla
2 C. milk
1 TB. butter
Place sugar, egg yolks, flour, lemon rind, and vanilla in a large saucepan and mix together well. In a separate pan (or the microwave) scald the milk, then pour into the large saucepan, a slowly and little at a time at first to avoid curdling the eggs while beating constantly. (Either with a wire whisk or electric beater...this recipe says use a rotary beater, which just shows how old the book is! A rotary beater was the precursor to an electric handheld mixer that involves two beaters and a crank. You held and guided the mixer with one hand and cranked it with the other!!! I remember using one that my Grandmom had...instant pudding wasn't so instant in those days.) Anyway, continue cooking the mixture over a low flame (this is what is says, "low" probably for an electric range) stirring with a wooden spoon until mixture reaches the boiling point. (From personal experience, this could take a while...like half an hour. Don't try to rush it, you'll just end up with sweet scrambled eggs.) Cook 4 minutes longer, stirring constantly. Remove from the source of the heat, and add in the butter. Mix well. Pour into a mixing bowl and let cool, stirring occasionally to prevent a skin from forming over the top. Serves 4. (4 who? 4 people who want 1/2 C. pudding each? Maybe. Also, this will most likely make a boatload of cream puff filling.)
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