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Blueberry Pudding



  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 cups milk
  • 2 teaspoons vanilla extract
  • 1 beaten egg yolk
  • 2 cups fresh blueberries
  • Whipped cream


  1. In saucepan, combine sugar and cornstarch. Blend in milk; cook and stir over medium heat until mixture thickens and bubbles. Stir a couple spoonsful of hot mixture into yolk; return all to saucepan. Cook and stir over low heat for 1 to 2 minutes.
  2. Remove from heat; stir in vanilla extract.
  3. Pour into individual serving dishes.
  4. Cover with plastic wrap; chill 2 hours.
  5. Sprinkle blueberries over pudding; top with a dollop of whipped cream.


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