🍮 Creamy Vanilla Custard Pudding
📝 Ingredients
- 2 cups milk
- 3 egg yolks
- ¼ cup sugar (adjust to taste)
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp butter (optional, for extra creaminess)
👩🍳 Instructions
- Heat the milk
In a saucepan, warm the milk over medium heat (do not boil). - Mix eggs & sugar
In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth and pale. - Temper the eggs
Slowly pour a little warm milk into the egg mixture while whisking continuously. - Cook the custard
Pour everything back into the saucepan.
Cook on low heat, stirring constantly until thick and creamy. - Add flavor
Remove from heat, stir in vanilla extract and butter. - Chill or serve warm
Pour into bowls. Serve warm or refrigerate 2–3 hours for a firmer pudding.
🍽️ Serving Ideas
- Top with fresh fruits (berries, banana slices)
- Sprinkle cinnamon or cocoa powder
- Add crushed biscuits or caramel drizzle
- Layer with cake for a quick trifle
❓ Q&A
Q: Why did my custard curdle?
Heat was too high or eggs cooked too fast—always use low heat and stir constantly.
Q: Can I make it without eggs?
Yes—replace eggs with extra cornstarch (2–3 tbsp total) for an eggless version.
Q: How thick should it be?
It should coat the back of a spoon and thicken more as it cools.
Q: Can I use vanilla essence instead of extract?
Yes, but use slightly less for a milder flavor.
Q: How long does it last?
Store in fridge for up to 3 days.