I have a hint for cooking any kind of pudding that is foolproof. Use your microwave oven. First put the dry ingredients ( flour or cornstarch and sugar, and salt if called for in recipe) into a pyrex bowl, ( I use one that has a handle) and whisk together with a wire whisk. Now add the milk and eggs, or egg yolks, and whisk together until completely mixed. Microwave on high for 3 mins., whisk well again and return to microwave for another 3 mins. Remove and whisk well again, by now the mixture should be getting thick. Depending on the amount you are making you may only need to microwave for another 1 to 3 mins. The exact timing depends on the wattage of your microwave and the amount you are making. You will notice that the mixture will appear more congealed around the edges of the bowl, don't worry, the eggs won't curdle and the pudding will be smooth and lump free after you whisk the mixture throughly. When the pudding is thick enough, whisk and add the butter and flavoring. Puddings and piefillings that are made this way will NEVER scorch!! They come out perfectly every time I've been using this method for 30 years, since we got our first microwave. If you are making a recipe the calls for chocolate, chop it and add right after you have whisked in the milk and eggs.
