INGREDENT
- 2 cups whole milk
- 3 large egg yolks
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- Optional toppings: whipped cream, berries, caramel drizzle, or crushed cookies
Instructions
- Heat the Milk: In a saucepan over medium heat, warm the milk until just steaming—don’t let it boil.
- Mix Yolks & Dry Ingredients: In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Temper the Eggs: Slowly pour half of the warm milk into the yolk mixture while whisking constantly. Then pour everything back into the saucepan.
- Cook the Custard: Return the pan to medium-low heat. Stir continuously with a whisk or wooden spoon until the mixture thickens to a pudding-like consistency (about 5–7 minutes).
- Finish & Cool: Remove from heat, stir in vanilla extract and butter until smooth. Pour into serving cups or a dish.
- Chill & Serve: Cover with plastic wrap (touching the surface to prevent skin from forming) and chill for at least 2 hours. Top with your favorite garnish and enjoy!
Let me know if you’d like a baked version or a flavored twist like chocolate or coconut!