Vanilla Eggless Pudding Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and sugar until it comes to a boil. Remove from heat and let it cool slightly.
• STEP 2.In a separate bowl, mix cornstarch with a little cold milk to make a smooth paste.
• STEP 3.Add the cornstarch mixture to the warm milk and whisk well to avoid lumps.
• STEP 4.Return the saucepan to heat and cook the mixture on low heat, stirring continuously, until it thickens.
• STEP 5.Remove from heat and stir in vanilla essence. Pour the pudding into serving bowls and let it cool.
• STEP 6.Refrigerate the pudding for a few hours until it sets. Serve chilled.

Cooking Tips

• Make sure to whisk the cornstarch mixture well to avoid lumps in the pudding.
• You can add a pinch of salt to enhance the flavor of the pudding.
• For a richer flavor, you can substitute some of the milk with heavy cream.

Storage and Serving

• Vanilla eggless pudding is best served chilled.
• You can store any leftovers in the refrigerator for up to 3 days.
• Serve the pudding as it is or top it with fruits, nuts, or chocolate sauce.