Ingredients
Scale
- â…” cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 â…” cups milk
- 4 egg yolks
- 4 teaspoons vanilla
Instructions
- In a medium saucepan whisk together the sugar, cornstarch, and salt.
- In a bowl, whisk the egg yolks until smooth and then whisk in the milk.
- Gradually whisk the milk & eggs into the saucepan until well combined.
- After you’ve whisked in the milk and eggs, stop stirring for a minute and see if any undissolved bits of egg yolk rise to the top. Skim those off with a wire mesh strainer.
- Cook the pudding over medium heat, whisking constantly until it boils and begins to thicken.
- Boil, stirring for 1 minute.
- Remove from heat and stir in the vanilla.
- Spoon into a cups and cover with plastic wrap directly onto of the pudding to prevent the surface from forming a skin.
- Refrigerate until set and cool, maybe 3-4 hours. Or fill a warm, pre-baked pie crust, cover with plastic wrap in the same manner and chill overnight.