A simple, plain pudding. Tasty warm, but also nice cold from the fridge. Even when cold, it has a nice, soft texture. Top with fruit, caramel sauce, bits of chocolate or cookie crumbles as variation.
Plain Vanilla Pudding (4 ramekins)
Adapted from Food Network Magazine
100 g sugar
20 g cornstarch (or unsweetened custard powder)
pinch of salt
500 ml milk
1 tbsp vanilla extract (use less when using custard powder)
15 g butter
Mix sugar, cornstarch and salt in a large, heatproof bowl. Gradually add half of the milk, while whisking. Then whisk in the egg. Bring the other half of the milk to the boil and gradually add to the mix, while whisking constantly. Pour into the pan, and cook on medium heat until it thickens, while stirring continuously. Take from the heat and pour back into the bowl, then mix in the vanilla extract and butter. Divide over ramekins and eat hot, or place at least 2 hours in the fridge (covered with clingfilm).