vanilla essence, 2 tablespoons
As an accompaniment, whipped cream
As an optional garnish, you may use either grated chocolate or ground cinnamon.
Milk, sugar, cornstarch, and salt should be well mixed in a medium pot.
While stirring continuously, bring the mixture to a boil over medium heat. Cook, stirring occasionally, until it starts to thicken,
PAID LISTING
around five or seven minutes.Gently whisk the egg yolks in a separate small basin. Stir in approximately half a cup of the
temper the egg yolks by adding the heated milk mixture while whisking continuously.
Stir in the warmed egg yolk combination and the rest of the milk mixture, then return to the stove.
all the time.
As the mixture approaches a pudding-like consistency, keep cooking over medium heat while stirring continuously.
PAID LISTING
medium, about two to three minutes.
Take the skillet from the stove and mix in the vanilla essence until combined.Split the
Spoon the pudding onto separate plates or transfer it to a big serving dish. Place the plastic wrap on top and set aside
To avoid a crust, place the wrap straight on top of the pudding.
Put the pudding in the fridge for at least two hours, or until it gets cold and sets.
At the last minute before serving, top each plate with whipped cream and, if like, a sprinkling of grated
ground cinnamon or chocolate.
