Pudding Recipe

Warm the milk

Pour 3 cups whole milk into a medium saucepan. Add 1/2 cup of the sugar (reserve the remaining sugar for egg mixture). Warm over medium heat, stirring occasionally, until it is steaming and small bubbles form at the edge but not boiling (about 5–7 minutes).

Whisk egg yolks and dry ingredients

In a heatproof bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon salt until smooth and slightly pale.

Temper the eggs

Slowly pour about 1/2 cup of the hot milk into the egg mixture in a thin stream while whisking constantly to raise the egg temperature (tempering). Continue pouring another 1/2 cup and whisk until mixture is warm to the touch.

Cook the custard

Pour the tempered egg mixture back into the saucepan with the remaining milk while stirring. Cook over medium-low heat, stirring constantly with a heatproof spatula or whisk, scraping the bottom and sides, until the mixture thickens enough to coat the back of a spoon (about 4–6 minutes). Do not let it boil vigorously; if it starts to bubble, reduce heat and stir.

Finish and flavor

Once thickened, remove the pan from heat and stir in 1 tablespoon unsalted butter and 2 teaspoons vanilla extract until smooth and glossy. If you notice any tiny cooked egg bits, pass the pudding through a fine-mesh sieve into a clean bowl.

Transfer the pudding to individual serving dishes or one larger bowl. Cover the surface directly with plastic wrap (this prevents a skin from forming) and cool to room temperature for 20–30 minutes.

Refrigerate until fully chilled and set, at least 2 hours (3–4 hours preferred).

Before serving, optionally stir the pudding briefly to loosen, or leave as-is for a smooth set. Top with whipped cream, a light dusting of grated nutmeg or cinnamon, and chocolate shavings or cocoa powder as desired.