Ingredients:

1/4 teaspoon salt

2 large egg yolks

2 cups whole milk

1/3 cup granulated sugar

3 tablespoons cornstarch

2 teaspoons pure vanilla extract

Whipped cream, for serving

Grated chocolate or ground cinnamon, for garnish (optional)

 

 

PREPARATION:

In a medium saucepan, stir together milk, sugar, cornstarch, and salt until well combined.

Place the pot over medium heat and cook, stirring constantly, until the mixture begins to thicken

about 5 to 7 minutes.In a small bowl, lightly beat the egg yolks. Gradually add about 1/2 cup of the

hot milk mixture to the egg yolks, stirring constantly to temper them.

Add the warmed egg yolk mixture to the pot along with the remaining milk mixture, stirring

constantly.

Continue cooking over medium heat, stirring constantly, until the mixture reaches a pudding-like

consistency, about 2-3 minutes.

Remove the pan from the heat and stir in the vanilla extract until well incorporated.Divide the

pudding between individual serving plates or a large serving bowl. Cover with plastic wrap and place

the wrap directly on the surface of the pudding to prevent a crust from forming.

Refrigerate the pudding for at least 2 hours or until cold and firm.

Before serving, sprinkle each portion with a dollop of whipped cream and, if desired, a pinch of grated

chocolate or ground cinnamon.

Enjoy !