Optional Garnish:
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1 teaspoon vanilla extract
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Chopped nuts
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Caramel sauce
INSTRUCTIONS:
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In a saucepan, combine milk and sugar. Heat gently over medium heat until sugar dissolves (do not boil).
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In a separate bowl, lightly beat the eggs. Slowly add a little hot milk into the eggs while stirring (tempering) to prevent curdling.
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Pour the egg mixture back into the saucepan with the remaining milk. Cook on low heat, stirring constantly, until the mixture thickens to a creamy pudding consistency.
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Remove from heat and pour into serving dishes.
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Let it cool to room temperature, then refrigerate for at least 2 hours.
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Garnish with vanilla extract, chopped nuts, or caramel sauce before serving.
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