Ingredients:
1 egg yolks
2 1/2-3 tablespoons cornstarch
2 tablespoons sugar ( or to taste)
1 cup milk
1 teaspoon vanilla extract ( seeds from 1 vanilla bean)
1/2 cup whipping cream, well chilled
Directions:
Note: I measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding.
In a small pot whisk together egg yolk, 3 tbs of the milk, sugar and cornstarch (and vanilla seeds if using) until smooth. Best use a wire whisk to do so. Add rest of the milk, stir until smooth.
Put egg milk over medium heat and, stirring constantly, bring to a boil once, remove from heat and let cool. Stir frequently while the pudding is cooling to avoid a skin forming.
Whip cream until stiff.
When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more.
Note: Cooking time is cooling time.
Servings: 3
Time preparation: 25 min.
Time total: 45 min.