Vanilla Cornstarch Pudding, adapted from the Cream Top Recipe Booklet
3 Tbs cornstarch
3 cups coconut or almond milk (original recipe uses cow's milk)
4 Tbs granulated sugar
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup heavy cream, whipped (I omitted this)
Mix cornstarch, salt, sugar and 1/2 cup of the milk. Meanwhile scald rest of milk in double boiler. Pour little of scalded milk on the cornstarch mixture and blend. Add this to remaining scalded milk and stir constantly until pudding thickens. Remove spoon, cover double boiler and cook 25 minutes stirring occasionally. Add vanilla, beat up well, pour into 6 cold wet molds, chill thoroughly, and then unmold. Serve with whipped cream. Add sliced fresh fruit, canned fruit or stewed dried fruit, if desired. Serves 6.
To prevent skin forming on surface of pudding while chilling, cover top of glasses or molds with wax or parchment paper, transparent cellulose sheeting or aluminum foil.