- Prepare the Pudding Mixture:
- In a medium saucepan, combine milk, sugar, cornstarch, and salt until thoroughly mixed.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken, approximately 5 to 7 minutes.
- Temper the Egg Yolks:
- 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.
- Incorporate Egg Yolks into Mixture:
- Add the warmed egg yolk mixture to the saucepan along with the remaining milk mixture, stirring constantly.
- Thicken the Mixture:
- Continue cooking over medium heat, stirring constantly, until the mixture reaches a pudding-like consistency, about 2-3 minutes.
- Add Vanilla Extract:
- Remove the saucepan from the heat and stir in the vanilla extract until well incorporated.
- Chill the Pudding:
- Divide the pudding between individual serving plates or a large serving bowl.
- Cover with plastic wrap, placing it 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.
- Serve with Garnishes:
- Before serving, top each portion with a dollop of whipped cream and, if desired, a pinch of grated chocolate or ground cinnamon.
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