Cereal Milk Pudding

1. 1

   Preheat your oven to 300 degrees Farenheit or 150 degrees Celsius.

2. 2

   Spread cornflakes onto a baking sheet and toast them in the oven for about 15 minutes. Cool completely and transfer into a bowl or a pitcher.

3. 3

   Whisk in raw sugar till completely dissolved. Then stir in enough cream to make the volume of the mixture 2 2/3 cups.

4. 4

   Bring 2 cups of cereal milk to a boil in a saucepan, then remove from heat.

5. 5

   Sift cornstarch into a bowl. Whisk in the salt. Drizzle in the remaining 2/3 cups of cereal milk while whisking to incorporate. Whisk in the egg.

6. 6

   Drizzle about 1/2 cup of the boiled cereal milk while whisking quickly to incorporate and prevent lumps from forming.

7. 7

   Transfer the mixture back into the saucepan of boiled cereal milk and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.

8. 8

   Press the pudding through a sieve then stir in the vanilla extract. Divide between 6 dishes. Serve warm, or chill in the refrigerator till completely set, about 2 hours.

9. 9

   I like my pudding warm, but if I do have it cold, I like it with the skin that forms when you chill it. But if you don't like pudding skin, just press a plastic film onto the pudding before you chill it to prevent the skin from forming.

* Per serving · 4 servings · Values may vary.

No additional tips available.