INGRIDIENTS

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 2 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • Whisk together the sugar, cornstarch, and salt in a saucepan.
  • Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.
  • Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla.
  • Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour.

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