Homemade Vanilla Pudding
1 hr 10 min6 servings
A silky custard pudding thickened with cornstarch, set with egg yolks, and chilled until spoonable.
| prepPreheat oven to 350°F / 175°C | ||||
| 120 ml cold milk | Mix cold milk & corn starch | Stir slurry into hot milk, cook 1–2 min | Remove from heat, stir in vanilla | Chill 1 hr, top & serve |
| 50 g corn starch | ||||
| 2 egg yolks | Beat egg yolks with salt & sugar into slurry | |||
| 1/4 teaspoon salt | ||||
| 65 g sugar | ||||
| 720 ml milk | Heat milk until simmering | |||
| 1 teaspoon pure vanilla extract | ||||
| Biscoff cookies (whole and crumbled), fruit, whipped cream, mint leaves (optional toppings) | ||||
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