Creamy Homemade Egg Pudding


70g (1/3 cup) sugar
500ml (2 cups) milk
2 eggs
Optional: 1 tsp vanilla essence
Optional garnish: caramel sauce or chopped nuts

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Preparing the Milk Mixture:

In a saucepan, combine 2 cups of milk and 1/3 cup of sugar.
Heat the mixture over medium heat, stirring occasionally, until it comes to a gentle boil.
Beating the Eggs:

Crack the eggs into a separate bowl and beat them thoroughly until well combined.
Tempering the Eggs:

To avoid curdling, slowly pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously.
Repeat this process a few times until the egg mixture is warmed.
Incorporating the Eggs:

Gradually pour the tempered egg mixture back into the pot with the hot milk mixture, stirring constantly to combine evenly.
Cooking the Pudding:

Continue cooking the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
Adding Flavor (Optional):

If desired, stir in 1 tsp of vanilla essence for extra flavor.
Chilling and Serving:

Once thickened, remove the pot from the heat and pour the pudding into serving dishes or a large bowl.
Allow the pudding to cool slightly before refrigerating until chilled

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