Custard Pudding
Few desserts are as comforting as a classic smooth custard. With only a few ingredients and about 15 minutes of preparation, this timeless recipe yields a rich, silky treat. The custard is traditionally baked in individual cups, but it can also be made in a single baking dish. If serving this way, let it cool completely without stirring, as the delicate custard may break and become grainy.
Yield 4 servings
Ingredients
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
3 egg yolks
1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg
| 1 | In a medium saucepan, whisk together the sugar, cornstarch, and salt. |
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| 2 | Slowly whisk in the milk and egg yolks. |
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| 3 | Place over medium heat, gently stirring occasionally to keep anything from settling on the bottom. |
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| 4 | Bring to a boil. Cook for 1 minute, stirring constantly, until thickened. Remove from heat. Move with speed now, as the mixture will thicken as it cools |
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| 5 | Stir in vanilla quickly. |
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| 6 | Quickly pour into serving cups. Sprinkle nutmeg on top. |
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| 7 | Let stand to cool or refrigerate undisturbed for at least an hour. |
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notes
Any kind of milk can be used here, even non-dairy. If you don't want it as eggy, use 2 yolks rather than 3.
