Instructions
Preparing the Pudding
In a saucepan, pour the milk and add the sugar.
Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
Whisking the Eggs
3. In a separate bowl, crack and whisk the eggs until well beaten.
Tempering the Eggs
4. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously to temper them and prevent curdling.
Combining Ingredients
5. Pour the tempered egg mixture back into the saucepan with the remaining hot milk, stirring constantly.
Cooking the Pudding
6. Place the saucepan back on the stove over low heat.
7. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.
Adding Vanilla (Optional)
8. If using vanilla extract, stir it into the pudding once you remove it from the heat.
Chilling the Pudding
9. Transfer the pudding into individual serving bowls or a larger dish.
10. Let it cool at room temperature briefly, then refrigerate for at least 2–3 hours until set.
Garnishing (Optional)
11. Once chilled and set, top with chopped nuts or a drizzle of caramel sauce for extra flavor.
Serve and Enjoy!
Spoon out servings of this delicious, creamy milk pudding for an effortless dessert everyone will love.
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