You can also watch this video on YouTube: https://www.youtube.com/watch?v=PPci9RRMwm4
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)
- You first add the flour, sugar, and milk to a pan and mix until dissolved.
- Then bring the mixture to a simmer on medium-low heat.
- When the mixture comes to a simmer, let it simmer on medium-low heat until thick.
- 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.
- Pour the tempered eggs back into the mixture and continue heating it on LOW heat for 3 minutes until thick.
- Mix in some salt and vanilla extract and pour it into a refrigerator safe bowl.
- Let the pudding set for 2-5 hours before serving.