Belgian Vanilla pudding
- 1 l (4,22 cup) milk
- 80gr (0,18lbs) cornstarch
- 100gr (0,22lbs) sugar
- 1 tablespoon vanilla
- 4 egg yolks
Mix in a bowl the cornstarch with the sugar and with 60ml (¼ cup) of the milk.
Add egg yolks.
Bring the rest of the milk at the boil.
Pour the combine of cornstarch, sugar, egg yolks and milk into the pot and stir constantly until the pudding thickens.
Cook for 1 – 2 minutes.
Pours the warm pudding in scales and late cool down.