Ingredients:
- 500 ml (2 cups) milk
- 1/3 cup (70 g) sugar
- 2 eggs
- 1 tsp vanilla essence (optional)
- Caramel sauce or chopped nuts for garnish (optional)
Instructions:
Prepare the Milk Mixture:
In a medium-sized saucepan, pour in the 500 ml of milk and add the 1/3 cup of sugar.
Place the saucepan over medium heat and stir occasionally until the mixture comes to a gentle boil. Remove from heat.
Beat the Eggs:
In a separate bowl, crack the 2 eggs and beat them thoroughly until the yolks and whites are well combined.
Temper the Eggs:
Slowly pour a small amount of the hot milk mixture into the beaten eggs while whisking constantly. This process, called tempering, prevents the eggs from curdling.
Once tempered, gradually pour the egg mixture back into the saucepan with the remaining hot milk, stirring constantly.
Cook the Pudding:
Return the saucepan to the stove and set it over low heat.
Stir continuously until the mixture thickens enough to coat the back of a spoon. Be careful not to let it boil.
Add Vanilla (Optional):
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