Ingredients
- 4 cups whole milk
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 2 tsp pure vanilla extract
- 2 tbsp unsalted butter
- Optional: nutmeg or cinnamon for garnish
- Optional: raisins or sliced bananas for extra flavor
Instructions
- In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
- Slowly add the milk, whisking until smooth.
- Place the saucepan over medium heat and stir constantly until the mixture starts to thicken and bubble.
- In a separate bowl, lightly beat the egg yolks.
- Slowly temper the yolks by adding a few tablespoons of the hot milk mixture into them, whisking quickly.
- Pour the tempered yolks back into the saucepan, stirring continuously.
- Cook for another 2–3 minutes until thickened (but don’t boil).
- Remove from heat and stir in the butter and vanilla extract.
- Pour into serving bowls and let cool to room temperature, then chill in the fridge for 2–3 hours.
- Serve as-is or topped with cinnamon, nutmeg, or fruit.
Would you like a variation using bread to make it more like a bread pudding?