5 C. milk (I use whole milk, but if you prefer, you can use 2%)
1 C. sugar
1 cinnamon stick
1 T. vanilla extract
a pinch of salt
5 egg yolks
½ C. corn starch
- In a saucepan combine 4 C. of milk, sugar, cinnamon stick, vanilla extract and salt. Cook on medium heat until it simmers, making sure the sugar is completely dissolved in the milk.
- In a separate bowl, combine the remaining cup of milk, egg yolks and corn starch. A small whisk is most effective for mixing the corn starch into the milk and egg mixture.
- When the milk on the stove is simmering, add the milk/egg yolk mixture to the pot, straining it through a fine sieve to catch any undissolved corn starch.
- Continue to cook on medium heat until the pudding thickens, usually no more than 3-4 minutes. The whisk will come in handy again to make sure that no lumps are formed.
- Remove from heat and ladle into ramekins while still hot, as the mixture cools it gets harder to pour. Sprinkle with ground cinnamon and chill.
- Call the kids and/or husband to the kitchen and dispense spoons so they can scrape the pot clean.
- Separate the egg yolks before you put the milk on the stove. You don't want to get distracted by the eggs when you should be keeping a close watch so the milk doesn't scorch.
- Use a non-stick saucepan if possible. I use a Calphalon dutch oven and a silicone whisk so it doesn't scratch the pot.