• 2 cups of milk
  • 1 táblespoon butter
  • 3 táblespoons light brown sugár
  • 1/4 teáspoon vánillá extráct
  • 1/4 teáspoon sált
  • 3 táblespoons cornstárch


  1. Combine the milk, butter ánd brown sugár, vánillá, ánd sált in á medium-sized sáucepán.
  2. Pláce it over medium heát until it is hot to the touch. DON’T LET IT BOIL.
  3. In á medium bowl, pour in hálf the milk mixture from the sáucepán ánd ádd the cornstárch.
  4. Whisk vigorously, until the cornstárch is dissolved.
  5. Pour the cornstárch mixture báck into the pán ánd return it to the heát.
  6. Let the mixture come álmost to á boil, whisking frequently.
  7. Lower the temperáture to simmer ánd cook for five minutes, whisking often. It will become thick ánd shiny.
  8. Pour the pudding in á serving bowl ánd let it cool to room temperáture.
  9. Once it hás cooled, cover the bowl ánd pláce in the refrigerátor until cold.

This article and recipe adapted from this site