Custard Pudding

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

1/2 cup sugar
2 Tablespoons cornstarch (not corn flour)
2 cups of 1% milk
2 egg yolks
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.

Custard Pudding Custard Pudding Reviewed by maxicode on September 20, 2018 Rating: 5
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