Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 3 tbsp (24g) cornstarch
  • 1/4 tsp (1.5g) fine sea salt
  • 2 cups (480ml) whole milk
  • 3 large (50g) egg yolks, room temperature
  • 2 tbsp (28g) unsalted butter, chilled and cubed
  • 2 tsp (10ml) pure vanilla extract

Instructions:

  1. Whisk the sugar, cornstarch, and salt together in a saucepan. Gradually whisk in the whole milk until the mixture is smooth and no clumps of starch remain.
  2. Place the saucepan over medium heat. Stir constantly with a whisk, scraping the bottom corners, until the mixture reaches a gentle simmer and begins to thicken to a coating consistency (about 5-7 mins).
  3. While the milk is heating, whisk the egg yolks in a separate bowl.
  4. Slowly pour about 1/2 cup (120ml) of the hot milk mixture into the yolks, whisking vigorously to temper the eggs. Note: This prevents the eggs from scrambling when they hit the pot.
  5. Pour the tempered egg mixture back into the saucepan.
  6. Continue to cook over medium low heat for 2-3 mins, stirring constantly, until the pudding is thick enough to leave a clear path when running a spoon through it.
  7. Remove from heat and stir in the butter and vanilla until the mixture is glossy and velvety.
  8. Strain the pudding through a fine mesh sieve into a bowl.
  9. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  10. Refrigerate for 4 hours until chilled.