Simple Vanilla Pudding

I love sugar, any kind will do, as long as it is sweet, I am happy. I try to keep this love of sweets in check most of the time because it is true, the more sugar you eat, the more sugar you crave, I've found this out the hard way. My strategy for not eating too much sugar throughout the day is to treat myself to a little sweet every night. By sweet I'm not talking a massive dessert, but instead just a little something to satisfy my sweet tooth after dinner and before I go to bed. This can be anything from a chocolate chip cookie, to a piece of dark chocolate, half a banana drizzled with chocolate or a handful of toffee peanuts, really just about anything that makes my mouth happy for the night. The other day while looking in the fridge I noticed a leftover egg yolk staring at me and I decided that it was time to make some pudding.

I've been wanting to make pudding for a while now, but haven't gotten around to doing it. When I saw that forlorn egg yolk in my fridge I quickly googled 'simple pudding recipe' and this one popped up. It was perfect, calling for one egg yolk and just over a cup of milk. Add a little sugar, vanilla and cornstarch and I had the perfect evening snack.

Since I have very little experience with puddings, I really have no idea how this compares with any other pudding out there. It was not very rich since I just used 2% milk and there wasn't much sugar either, but that was perfect for me this time. I wanted something light and simple and that's just what I got. It was a cinch to whip together, and the perfect thing to satisfy my sweet tooth this time.

All you need to start: milk, eggs, sugar, 

salt and cornstarch

Whisk a little milk with the egg yolk

Whisking it all together

Covered and ready to chill for a while in the fridge

Grab a spoon and dig in

Recipe

From Heart of Light

Simple Vanilla Pudding

• 1 1/3 cup milk, divided 
• 1 egg yolk
• 3 tablespoons sugar
• 1 tablespoon corn starch
• 1/8 tsp salt
• 2 tsp vanilla extract

Heat 1 cup of milk in a small saucepan.

Meanwhile, whisk together the extra 1/3 cup milk and the egg yolk.

In a heatproof bowl, whisk together the cornstarch, sugar and salt and then add the milk/egg mixture in a slow stream, whisking so clumps don't form.

Slowly pour the hot milk into the mixture, whisking the entire time.

Pour the mixture back into the saucepan and cook for a few minutes, until thick and bubbling.

Stir in the vanilla and eat warm or let it cool and set up in the fridge.