This is an old fashioned way to make smooth and creamy pudding. The best part is that it's a blank canvas for adding in chocolate or banana...or both...to make your own delicious spin on this heirloom recipe.
I came across a few different versions of this recipe because great- great- grandma Nellie used it to make her banana pies. Many times, she credits the recipe to Aunt Jane, who was the aunt of my great-grandma Emmy (Mary Emily) Schwengel. Great-grandma said in another recipe of Jane's, "Note: Aunt Jane was one of my favorite aunts and was known for her good cooking!". Check out Aunt Jane's hamloaf here.
1 very heaping tablespoon cornstarch
1/3 cup sugar
pinch of salt
1 egg, separating the yolk and the white
2 cups whole milk
2 teaspoons vanilla
Reserve about 1/4 cup of the milk to the side.
Put the rest of the milk in a double boiler.
While the milk is heating up, combine the egg yolk, reserved milk, and vanilla.
Combine the dry ingredients. Then add to the dry ingredients the yolk/sugar mixture.
Gently pour all of this into the hot milk in the double broiler.
Cook until thick - about 10 minutes - stirring with a whisk.
Place in a glass container and allow to cool in the fridge.
When cooled, beat the egg white to stiff. Very gently fold in the beaten egg white.
Serve and enjoy.
Serving size: about 6-8 small servings