• 1 1/2 cups

  sugar

  see savings

  
• 1/3 cup

  cornstarch

  see savings

  
• 4 cups

  milk

  see savings

  
• 6 

  egg yolks, lightly beaten

  see savings

  
• 2 tablespoons

  butter

  see savings

  
• 1 tablespoon

  vanilla

  see savings

  
• 1 

  recipe Cranberry Crunch topping, below

  see savings

  

• 4 

  crushed purchased biscotti

  see savings

  
• 3/4 cup

  roasted pistachios

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• 1/2 cup

  dried cranberries

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• 2 tablespoons

  crystallized ginger

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• 1 tablespoon

  sugar

  see savings

  

1.

In large heavy saucepan combine sugar and cornstarch. Stir in milk. Cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the milk mixture into egg yolks.

2.

Add egg mixture to milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour pudding in bowl; cover surface of pudding with plastic wrap. Let stand at room temperature up to 1 hour; refrigerate to store longer.

3.

To serve, sprinkle Cranberry Crunch on top; pass remaining. Makes 8 servings.

Cranberry Crunch

In a bowl combine biscotti, pistachios, cranberries, crystallized ginger, and sugar.