Gf/Cf Pudding

• 12 cup sugar or 12 cup Splenda sugar substitute
• 14 cup cornstarch
• 18 teaspoon salt (optional)
• 2 cups non-dairy milk substitute
• 2 egg yolks, slightly beaten
• 2 teaspoons vanilla (optional)
• 13 cup cocoa (optional) or 13 cup peanut butter (optional)

1. Instructions:.
2. Mix sugar, cornstarch, cocoa and salt in 2-quart saucepan.
3. Gradually stir in milk.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils.
5. Boil and stir 1 minute.
6. Gradually stir at least half of the hot mixture into egg yolks.
7. Stir into hot mixture in saucepan.
8. Boil and stir 1 minute; remove from heat.
9. Stir in vanilla.
10. Pour into dessert dishes.
11. Cover and refrigerate about 2 hours or until chilled.
12. To Microwave: Decrease milk to 1-3/4 cups.
13. Mix sugar, cornstarch and salt in 8-cup microwavable measure or 2-quart microwavable casserole.
14. Gradually stir in milk.
15. Microwave uncovered on high 4 to 6 minutes, stirring every 2 minutes, until thickened and boiling.
16. Stir at least half of the hot mixture gradually into egg yolks.
17. Stir into hot mixture in measure.
18. Microwave on medium (50%) 1 to 3 minutes, until thickened.
19. Continue as directed.

sugar, cornstarch, salt, nondairy, egg yolks, vanilla, cocoa

Taken from www.food.com/recipe/gf-cf-pudding-127563 (may not work)