AFFILIATE_ID 101 DIRECTIONS In a separate bowl, whisk the 3 eggs (and the 2 eggs yolks if using for a richer pudding) the sugar, salt, cornstarch and the melted butter until fluffy. In a separate saucepan, heat the cream or cream and milk and the flavoring in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Do not boil. Add the heated cream very slowly to the egg mixture. Eggs need time to adjust to heat; they curdle if they're exposed to heat too quickly. When refrigerating a just cooked or baked custard, let it cool about 5 - 10 minutes and then cover it with plastic wrap. Make sure it touches the surface of the custard to prevent the milk proteins from forming a thin crust on top when refrigerated. Pierce a piece of plastic wrap large enough to cover the custard in about a dozen places with the tip of a sharp knife or a toothpick; place pierced plastic wrap directly onto surface and refrigerate to set. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION Half n Half cream or a rich cream DIRECTION MEASUREMENT cups QUANTITY 2 DESCRIPTION eggs DIRECTION MEASUREMENT QUANTITY 3 DESCRIPTION to 1 cup sugar DIRECTION MEASUREMENT QUANTITY 3/4 DESCRIPTION butter melted DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION cornstarch DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION or more vanilla, ameretta or almond flavor DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION plus 2 egg yolks for richer pudding DIRECTION MEASUREMENT QUANTITY DESCRIPTION salt DIRECTION MEASUREMENT tsp QUANTITY 1/8 KEYWORDS NAME Pap - An Old Fashioned Stovetop Custard NOTE NUTRITION PREP_TIMES AMOUNT 30 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 10 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 4 SOURCE RealCajunRecipes.com TYPE 102