Whisk in the sugar mixture in three batches, then whisk in the egg yolks. Cook over moderate heat, stirring frequently, until the custard is thickened and almost pudding-like, 5 to 8 minutes.

It's an old-fashioned southern recipe where nothing goes to waste; the pudding itself just uses egg yolks, so of course, you ...

"Pudding" can mean "dessert" writ large ... In a large bowl, whisk the whole eggs with the egg yolk and the remaining 3/4 cup of sugar until well blended. Whisk in the milk, cream, almonds ...

3¼ cups heavy cream ⅔ cup granulated sugar 7 large egg yolks 4 tablespoons light or dark muscovado sugar Flaky sea salt, such as Maldon (optional) Place oven rack in middle position and preheat ...

Sticky toffee pudding is an easy win at the end of any ... Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking ...

It’s subtle and just enough. Heavy cream gives richness to the custard, along with more egg yolks—12!—than you’ve ever put in ...

Cover the pudding with a generous layer of brown sugar ... In a separate bowl beat together the egg yolks and sugar until the mixture pales slightly. Pour the chocolate into the egg mixture ...

This treacle steamed pudding is a deceptively easy recipe that ... Whisk the sugar and egg yolks in a bowl until pale and thick. When the milk is boiling, pour it onto the egg mixture, whisking ...

1. IN A LARGE SAUCE PAN, STIR IN THE SUGAR,CORNSTARCH AND SALT. 2. ADD THE EGG YOLKS UNTIL WELL COMBINED. gRADUALLY STIR IN THE MILK AND COOK OVER MEDIUM HEAT STIRRING CONSTANTLY FOR ABOUT 10 MIN.

Since the recipe uses whole milk as the base and cornstarch as the thickener, it’s less indulgent and decadent than puddings that call for cream, egg yolks, or other heavier ingredients. Texture-wise, ...