If you plan to steep herbs or spices in the milk gently warm the milk, add the spices, then turn off the heat and let the milk sit for 30 minutes before straining. Discard the herbs or spices and use the milk as directed in the recipe.
In a saucepan, whisk together the sugar, cornstarch and salt. If you were making chocolate pudding you would add your cocoa powder now as well. Add half of the cream and the egg yolks and whisk until smooth. Whisk in the remaining cream and milk.
Place the pan over medium heat and bring it to a boil, stirring constantly once the mixture thickens. Boil the pudding for 1 minute then remove the pan from the heat and stir in the butter along with any extracts, liquors or chocolate chips until the mixture is smooth.
Pour into individual serving dishes then cover with plastic wrap and refrigerate. Pudding will set once it is chilled.
- Caramel Pudding (babootie.com)
- imabonehead: Spicy Chocolate Pudding – Lilikoi & Thyme (lilikoiandthyme.com)
- Homemade Chocolate Pudding (notecook.com)