constantly.
Continue cooking over medium heat, stirring constantly, until the mixture reaches a pudding-like
consistency, about 2-3 minutes.
Remove the pan from the heat and stir in the vanilla extract until well incorporated.Divide the
pudding between individual serving plates or a large serving bowl. Cover with plastic wrap and place
the wrap directly on the surface of the pudding to prevent a crust from forming.
Refrigerate the pudding for at least 2 hours or until cold and firm.
Before serving, sprinkle each portion with a dollop of whipped cream and, if desired, a pinch of grated
chocolate or ground cinnamon.
Enjoy !
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