Eastern European Milk Pudding 2

Ingredients

• 1 Lmilk
• 100 gsugar
• 40 gstarch
• 1 tspvanilla

Method

1. In a medium saucepan, combine 1 L of milk and 100 g of sugar. Place the saucepan over medium heat and stir gently with a wooden spoon until the sugar dissolves completely. This ensures the sweetness is evenly distributed throughout the milk.
2. In a small bowl, mix 40 g of starch with a small amount of the warm milk mixture, just enough to make a smooth paste. This step is crucial to prevent lumps from forming when you add the starch to the rest of the milk.
3. Slowly pour the starch mixture back into the saucepan with the milk, stirring constantly. Continue to cook over medium heat, stirring frequently, until the mixture begins to thicken. You will know it's ready when it coats the back of the spoon and has a smooth, velvety texture.
4. Once thickened, remove the saucepan from the heat and stir in 1 tsp of vanilla. The vanilla should be added off the heat to preserve its delicate aroma. Stir well to ensure the vanilla is fully incorporated.
5. Pour the pudding into individual serving dishes or a large bowl. Allow it to cool slightly before transferring it to the refrigerator. Chill until the pudding is set and firm to the touch, which should take a couple of hours.
6. Before serving, you can sprinkle a bit of sugar on top for a touch of sweetness and texture. Serve the pudding chilled, allowing the flavors to fully develop and offering a refreshing dessert perfect for sharing at the table.