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.