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Homemade Vanilla Pudding
September 24, 2002

The consistency of this pudding was the best thing about it. Perfect thickness for pie or pudding. I got lumps the first time I made it, so the 2nd time, instead of heating the milk first, I put the dry ingredients in the pan & added the milk gradually while stirring, then cooked it, stirring constantly. This prevented lumps. Also it was too sweet for my taste so I cut the sugar to 1/3 cup. I liked it better with less sugar, which was surprising because I am a huge sugaraholic.

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