Simple Vanilla Custard (Pudding)
Everyone should have a simple stirred custard recipe handy. In America we call this sort of cornstarch-thickened mixture “pudding.” It’s terrific for eating just as it is, but it can also be used as a thick sauce for, well, whatever. This recipe is sort of a “pastry cream light.” It’s not as sweet as most pastry creams, nor as rich in cream or egg yolks, but it does have a dab of butter for sheen.
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