Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ cup sugar
  • 3 large egg yolks
  • 3 tbsp cornstarch
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • Pinch of salt

👩‍🍳 Instructions

1. Mix Dry & Egg Base

  • In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.

2. Heat Milk

  • In a saucepan, heat milk and cream over medium heat until warm (do NOT boil).

3. Temper the Eggs

  • Slowly pour warm milk into the egg mixture while whisking continuously.

4. Cook Until Thick

  • Return mixture to saucepan.
  • Cook on low heat, stirring constantly until it thickens (about 5–7 minutes).
  • It should become smooth and creamy like in your image.

5. Finish

  • Remove from heat.
  • Stir in butter, vanilla, and salt.

6. Chill or Serve

  • Pour into a dish or cups.
  • Cover with plastic wrap (touching surface to prevent skin).
  • Chill 2–3 hours OR serve warm.

🍯 Optional Add-Ons

  • Caramel sauce
  • Chocolate chips
  • Whipped cream
  • Fruit toppings (banana, berries)

❓ Q&A Section

Q1: Why is my pudding lumpy?

You likely cooked it too fast or didn’t whisk enough. Keep heat low and stir constantly.

Q2: Can I make it without eggs?

Yes! Replace eggs with extra cornstarch (about 4–5 tbsp total).

Q3: How do I make it thicker?

  • Add 1 extra tbsp cornstarch
  • Cook slightly longer

Q4: How long does it last?

Store in fridge for 3–4 days in an airtight container.

Q5: Can I freeze it?

Not recommended—it can become watery after thawing.

Q6: Can I flavor it differently?

Yes! Try:

  • Chocolate (add cocoa powder 🍫)
  • Coffee ☕
  • Coconut milk 🥥
  • Lemon zest 🍋