Custard Pudding


  • 1/2 cup Sugar
  • 2 tbsp Cornstarch
  • 2 cups Milk
  • 2 eggs Yolk


  • In a medium saucepan, combine the sugar & cornstarch.
  • Slowly whisk in the milk & egg yolks.
  • Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)
  • Pour into serving cups and let stand to cool or refrigerate, undisturbed, until it’s set – about an hour.