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In a medium saucepan, stir together milk, sugar, cornstarch, and salt until well combined.
Place the pot over medium heat and cook, stirring constantly, until the mixture begins to thicken
about 5 to 7 minutes.In a small bowl, lightly beat the egg yolks. Gradually add about 1/2 cup of the
hot milk mixture to the egg yolks, stirring constantly to temper them.
Add the warmed egg yolk mixture to the pot along with the remaining milk mixture, stirring
constantly.
Continue cooking over medium heat, stirring constantly, until the mixture reaches a pudding-like
consistency, about 2-3 minutes.
Remove the pan from the heat and stir in the vanilla extract until well incorporated.Divide the
pudding between individual serving plates or a large serving bowl. Cover with plastic wrap and place
the wrap directly on the surface of the pudding to prevent a crust from forming.
Refrigerate the pudding for at least 2 hours or until cold and firm.
Before serving, sprinkle each portion with a dollop of whipped cream and, if desired, a pinch of grated
chocolate or ground cinnamon.
Enjoy!
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