I grew up eating boxed instant pudding and my favorite was always pistachio (I still love anything pistachio flavored, ie. ice cream!). I'm sure my mom made cooked pudding or even homemade pudding on occasion, but my memories are of me shaking the pudding in a shaker (I think it was actually marketed for powdered 'diet shakes'). Making homemade pudding doesn't take much longer (except to cool and set) than instant but you'll be well treated to the best pudding on earth (and be able to pronounce all the ingredients).
2 c. milk, scalded (heated to 185 deg. F)
2 eggs separated
1/2 c. sugar
2 T. corn starch
1-2 t. vanilla flavoring
pinch of salt
2 bananas, assorted berries, or nilla wafers if desired
1. Scald milk on medium high heat until it reaches 185 deg. F (85 deg. C) which is nearing a boil. Stir constantly to prevent skin from forming and sugars from burning.
2. Mix sugar, egg yolks, and cornstarch together. Beat to a smooth paste. Add paste to scalded milk mixing constantly over medium heat until thickened. (Be sure to mix it in throughly at first so you don't get egg-y bits!)
3. When thickened transfer to another dish (or dishes) and over with plastic wrap (press to surface to prevent formation of a skin, if preferred) and keep in fridge until cooled (two hours to overnight).
4. Serve with sliced bananas or nilla wafers or assorted berries. Enjoy!
Serves 4 (1/2 c. servings)