English Custard Pudding



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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English Custard Pudding  


1 Ounce Sugar

10 Ounces Boiling Milk

1 Tablespoon Vanilla Extract

2 Large Egg Yolks

Beat the egg yolks in a small bowl.  In a large bowl combine the sugar, vanilla and the beaten yolks.  Pour in the boiling milk whisking while you pour.  Put the custard into a saucepan and over LOW heat.  Stir until the right consistency is obtained.  DO NOT let the mixture boil or you will end up with scrambled eggs.  Remove from heat and either serve immediately or allow to cool.  Once cooled it should be covered and kept in the refrigerator for 2 days.  Do not reheat once chilled.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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