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Ingredients

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Directions

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  • Combine sugar, cornstarch and salt in small bowl. Add enough milk to make smooth paste. Set aside. Scald remaining milk with nutmeg in heavy, nonreactive 2-quart saucepan.

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  • Whisk eggs and vanilla in bowl.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Gradually whisk third of hot milk into sugar mixture. Return to saucepan. Cook, stirring, until milk begins to bubble around edges. Simmer very gently, stirring, about 2 minutes. Remove from heat; add 1 cup of hot liquid into beaten eggs, whisking briskly to keep eggs from scrambling. Scrape egg mixture back into saucepan and cook over medium heat about 2 minutes, stirring; do not let pudding simmer or boil. Divide among 4 dessert goblets or 4 (5-ounce) ramekins. Chill 2 hours, or for up to a day. Makes 4 servings.

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