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Homemade Vanilla Pudding
February 14, 2003

I used half & half instead of milk. I like my pudding rich and thick (spoiled by store-bought, I guess), so when it was thick enough to coat the back of a spoon I let it cool a bit, then whisked in 2 egg yolks and continued cooking & stirring until it was thick enough that it divided to show a streak of the bottom of the pot when stirred. Was great, exactly what I was craving. Would make a good pie filling too.

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