1. Note: I measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding. 2. In a small pot whisk together egg yolk, 3 tbs of the milk, sugar and cornstarch (and vanilla seeds if using) until smooth. Best use a wire whisk to do so. Add rest of the milk, stir until smooth. 3. Put egg milk over medium heat and, stirring constantly, bring to a boil once, remove from heat and let cool. Stir frequently while the pudding is cooling to avoid a skin forming. 4. Whip cream until stiff. 5. When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more. 6. Note: Cooking time is cooling time. ---------------------------------------------------------------------------
Nutrition
Ingredients
