Classic Custard Pudding
A simple recipe makes a classic custard that comes together in 15 minutes. If you leave in the pan to cool, do not stir further - the custard could break.
Yield 4 servings
Ingredients
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
3 egg yolks
OPTIONAL
1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg
| 1 | In a medium saucepan, whisk together the sugar, cornstarch and salt. |
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| 2 | Slowly whisk in the milk and egg yolks. |
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| 3 | Place over medium heat, gently stirring occasionally to keep anything from settling on the bottom. |
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| 4 | Bring to a boil. Cook for 1 minute, stirring constantly, until thickened (mixture will thicken more as it cools). Stir in vanilla. |
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| 5 | Pour into serving cups. Sprinkle with dash of nutmeg. Let stand to cool or refrigerate undisturbed for at least an hour. |
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notes
Any kind of milk can be used here, even non-dairy. If you don't want it as eggy, use 2 yolks rather than 3.
