Step One: Make the Pudding Base Whisk together egg yolks and cornstarch. Heat milk, cream, sugar, and salt until it simmers, then slowly combine with the egg mixture, stirring until it thickens.

This recipe from Sarah Kieffer is a nod to a childhood favorite, but has a dash of rum for added flavor and candied pecans ...

Never pour the egg yolks directly into the pot of hot milk, or they will scramble. I like to pass the hot pudding through a fine mesh sieve to catch any scrambled eggs.

In small bowl, whisk egg yolks, vanilla extract and cornstarch; stream in ¼ cup hot milk mixture to temper eggs, whisking constantly. Add egg mixture to pot; stir continuously until pudding thickens.

Making pudding from scratch is a quick and simple process, and my recipe can be made in about 10 minutes with just eight basic ingredients: unsweetened cocoa powder, sugar, milk, egg yolks, corn ...

Whisk in the cream, milk, egg yolks, lemon juice, rind, and salt until blended. 3. Set the saucepan over medium heat and bring to a boil, stirring constantly with a heatproof rubber spatula.

9 egg yolks 2 teaspoons vanilla paste 3/4 cup plus 2 tablespoons granulated sugar, divided 1/2 cup milk 2 cups heavy cream 1/2 cup sliced almonds, lightly toasted 2 tablespoons confectioners' sugar ...

Divide the pudding evenly among 4 serving dishes and set aside until barely warm, about 15 minutes. In a medium bowl, combine the cream, 2 teaspoons tahini and remaining 1½ teaspoons sugar.

Slowly pour yolk-muscovado mixture into caramel sauce, stirring to combine. Strain into a large, heatproof measuring cup or pitcher, then carefully pour into a 9-inch deep-dish pie pan or a 10- or ...

Step 3: Place the egg yolks in a large, wide bowl. Add the remaining 1 cup of sugar and melted butter and whisk vigorously until the mixture is visibly lighter and fluffy, about 1½ minutes.