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No matter what you are making, you always need to have some tips and side notes to be successful.
  • Make sure so make the flour and sugar dissolve completely before bringing it to a simmer so it won’t clump.
  • Make sure that you are tempering the egg yolks (pouring a ladle full of the milk mixture into the egg yolks) making it the same temperature as the milk. If you don’t the eggs would scramble and be lumpy.
  • Cook the eggs on LOW temperature for 3 minutes until the custard thickens. DON’T RUSH THIS PROCESS OR THE EGGS WOULD SCRAMBLE.
  • Chill the mixture in the refrigerator for 2-5 hours to give the custard time to set.



    • 1/2 cup (63g) flour
    • 3/4 cup (151g) sugar
    • 3 cups (675mL) milk
    • 3 egg yolks
    • 1 tsp. Vanilla Extract (optional
    • A pinch of salt optional(sorry that I didn’t specify that in the video)


    1. You first add the flour, sugar, and milk to a pan and mix until dissolved.
    2. Then bring the mixture to a simmer on medium-low heat.
    3. When the mixture comes to a simmer, let it simmer on medium-low heat until thick.
    4. Temper the egg yolks by scooping a big ladle full of the milk mixture and pouring it into the eggs. Quickly mix the milk into the eggs and do the same thing with another ladle.
    5. Pour the tempered eggs back into the mixture and continue heating it on LOW heat for 3 minutes until thick.
    6. Mix in some salt and vanilla extract and pour it into a refrigerator safe bowl.
    7. Let the pudding set for 2-5 hours before serving.
    8. Enjoy

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