Ingredients:
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground nutmeg or cinnamon (optional, for garnish)
Instructions:
- Prepare Custard Mixture:
- In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling. You should see steam rising from the milk.
- While the milk is heating, in a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and creamy.
- Temper the Eggs:
- Once the milk is hot, slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. This helps to temper the eggs and prevent them from curdling.
- Combine and Cook:
- Gradually pour the tempered egg mixture back into the saucepan with the rest of the hot milk, whisking constantly to combine.
- Place the saucepan back over medium heat and cook the mixture, stirring constantly with a wooden spoon or silicone spatula, until it thickens and coats the back of the spoon, about 5-7 minutes. Be careful not to let it boil.
- Add Vanilla:
- Once the custard has thickened, remove the saucepan from the heat and stir in the vanilla extract. This adds a delicious flavor to the custard.
- Chill:
- Pour the custard pudding into individual serving dishes or a large bowl.
- Cover the pudding with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a skin from forming.
- Refrigerate the pudding for at least 2-3 hours, or until it’s completely chilled and set.
- Serve:
- Once chilled, you can sprinkle the top of the pudding with ground nutmeg or cinnamon for added flavor, if desired.
- Serve the creamy custard pudding cold and enjoy its smooth, velvety texture!
Feel free to adjust the sweetness or flavorings to suit your taste preferences. Enjoy your homemade creamy custard pudding!