Instructions:

Preparing the Pudding:

In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
Whisking the Eggs:

In a separate bowl, crack and whisk the eggs until well beaten.
Tempering the Eggs:

Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.
Combining Ingredients:

Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
Cooking the Pudding:
Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.
Adding Vanilla (Optional):

If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.
Chilling the Pudding:

Transfer the pudding mixture into individual serving bowls or a larger serving dish.
Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.
Garnishing (Optional):

Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
Serve and Enjoy!
Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!