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My mother's homemade is 4 c. milk, 1 package of vanilla pudding mix, 3/4 c. sugar, 1 egg, and 2 tsp. vanilla. The pudding mix really makes it.
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(I think I've left out the extra sugar, to good effect)
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The next morning, use the leftovers to make the most wonderful French toast you ever tasted.
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I'd like to make it again, but I haven't been able to find the fabled pasteurized eggs anywhere.
Maybe it's just as well; us middle-aged folks probably should leave the cream alone.