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Custard Pudding

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Custard Pudding

Custard Pudding

This simple recipe makes the most amazing custard. Use it as a filling or as a delicious custard pudding. It thickens as it cools. In some countries, cornstarch is called corn flour. My (American) cornstarch has a very fine powdery texture, resembling powdered sugar. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Makes: 4 servings

Ingredients:

1/2 cup sugar

2 Tablespoons cornstarch (not corn flour)

2 cups of 1% milk

2 egg yolks

Instructions:

In a medium saucepan, combine the sugar & cornstarch.

Slowly whisk in the milk & egg yolks.

Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)

Pour into serving cups and let stand to cool or refrigerate, undisturbed, until it’s set – about an hour.

Notes: For some reason, when I stir the pudding while it’s cooling, it refuses to thicken and set. So don’t stir it until it sets.

recipe source : https://www.jennycancook.com/recipes/custard-pudding

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