Pudding: In a large
stainless steel (or heatproof) bowl whisk together 1/3 cup (65 grams) sugar,
cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the
rest of the milk and sugar. Have
ready a fine medium-sized strainer and bowl as you will need
to strain the pudding after it is cooked.
First, rinse a
medium-sized heavy saucepan with cold water and then shake out the excess water.
(Doing this step prevents the milk from scorching.) Then pour the remaining 3 cups (720 ml) of milk,
along with the remaining 1/4 cup (50 grams) of sugar,
into the saucepan and bring just to a boil. Remove from heat and gradually pour the
hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean, large heavy bottomed saucepan and place over medium-low
heat. Cook, stirring constantly, until the mixture thickens to the
consistency of mayonnaise (about 3-5 minutes). Remove from heat and whisk in
the butter and vanilla extract. If necessary, pour
through the strainer to remove any lumps that may have formed during cooking.
Pour the pudding
into six or eight serving dishes, cover with plastic wrap, and refrigerate until well chilled, about two
warm, cold, or at
room temperature with a
large dollop of softly whipped cream and chopped nuts.
Note: To toast
nuts: Preheat oven to 350 degrees F (177 degrees C). Place the nuts on a baking
sheet and bake for about 8 - 10 minutes, or until lightly browned and fragrant.
Let cool then chop coarsely.
Makes 6 - 8 servings.
for Demonstration Video