Description
This creamy, dreamy pudding combines the luscious texture of egg yolks with the smooth thickening magic of cornstarch. A comforting classic that’s as easy to make as it is delicious to eat.
Ingredients
Scale
- 4 cups (960 ml) whole milk, room temperature
- ½ cup (100 g) granulated sugar
- 4 large egg yolks, lightly beaten
- ¼ cup (30 g) cornstarch, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons (30 g) unsalted butter, cut into small cubes
- Pinch of salt
Instructions
- In a medium saucepan over medium heat, whisk together milk and sugar. Heat until steam starts to rise and sugar dissolves, about 5 minutes. Do not let it boil.
- In a separate bowl, whisk egg yolks and cornstarch until smooth and pale. Slowly ladle in about ½ cup of the hot milk mixture, whisking constantly to prevent curdling.
- Pour the tempered egg mixture back into the saucepan. Cook over low heat, whisking continuously, until the mixture thickens and coats the back of a spoon (about 3–4 minutes).
- Remove from heat. Stir in vanilla extract, butter, and a pinch of salt until fully incorporated and the pudding is glossy.
- Transfer the pudding to individual ramekins or a large bowl. Cover with plastic wrap (press it directly onto the surface to prevent a skin). Chill for at least 2 hours, or up to overnight.
Notes
Try topping with fresh berries, a sprinkle of cinnamon, or whipped cream. It’s also delicious served warm right off the stove!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg