2cupscold milkuse almond milk or coconut milk to avoid dairy
1heaping tablespoon cornstarch
1large eggbeaten
⅓cupsugar
1teaspoonvanilla
Instructions
If You Want To Make Pudding (Not Pie)
You can make this in a heavy bottom pot directly over the fire if you want to watch it closely and stir it continuously. Otherwise a double boiler works. Takes a bit longer but is more forgiving if you don’t stir often enough.
Put the cornstarch in the pan and add the milk. Stir until the cornstarch is dissolved.
In a separate dish mix the egg and sugar. Set aside.
Begin heating the milk/cornstarch mixture over low heat.
Then as the milk and cornstarch mixture heats up, gradually raise the heat to medium or medium high, stirring all the while.
When the milk mixture is about 100°F, add a couple of tablespoons of hot milk to the egg-sugar mixture; then stir this mixture into the pot.
Continue heating, stirring constantly until the pudding boils.
Reduce the heat and continue cooking and stirring for several minutes until the pudding thickens.
Stir in the vanilla.
Pour the hot pudding into ramekins.
Place a piece of plastic wrap directly on the top of the pudding to prevent a film from forming.
Let cool to room temperature; then refrigerate for at least 2 hours before serving.
Top with berries, or fruit syrup. Serve with a shortbread cookie.
If You Want To Make Pie
Use 1½ cup milk and 2 egg yolks. (Reserve the egg whites for meringue to top the pie.)
Cook the same as above and pour into a baked pie crust.
Cover directly with plastic wrap and chill for 2 hours.
Top with Meringue and serve with berries, sliced fresh peaches or slices of poached pears.