Vanilla Pudding

by Chef Joe Toma

2 cups Unsweetened MimicCreme
¼ cup sugar
2 egg yolks
1 whole egg
2 tbs. + 1 tsp. cornstarch
¼ cup sugar
1/8 cup butter
1 tbs. vanilla

1. In saucepan dissolve the sugar in Unsweetened MimicCreme and bring to a boil and remove from heat.
2. In a separate bowl, whisk egg yolk and whole egg then add cornstarch and sugar. Mix until smooth.
3. Slowly add the hot MimicCreme mixture to the egg mixture while mixing. It is important to add the hot MimicCreme mixture slowly so as not to "cook" the egg mixture while you are mixing.
4. Return the combined mixture to the heat and bring to a boil, stirring constantly.
5. When the mixture comes to a boil and thickens, remove from heat.
6. Stir in butter and vanilla. Mix until butter is melted and pudding is smooth.
7. Pour into individual serving dishes.

Variations:
Chocolate Pudding - 1 oz. melted chocolate may be added into hot mixture in Step 6.
Coffee Pudding - ½ tbs. instant coffee may be added to MimicCreme in Step 1