ngredients: 500ml or two cups of milk

One-third cup (70g) sugar
two eggs
Not required: One tsp vanilla essence
Garnish optional: caramel sauce or chopped nuts
Guidelines:
Getting the Pudding Ready:

Pour two cups of milk and one-third cup of sugar into a pot. Bring the mixture to a boil, stirring from time to time while heating it over medium heat.

Beaten Eggs:

Crack the eggs and beat them thoroughly in a different bowl.

Egg Tempering:

While whisking constantly, slowly add a little bit of the heated milk mixture into the beaten eggs. The eggs are kept from curdling by this procedure, which is known as tempering.
Mixing the Ingredients:

Stirring constantly, pour the egg mixture back into the saucepan with the remaining hot milk mixture.
Preparing the Pudding:
Return the pot to the burner and set it over low heat. Stirring continually, cook the mixture until it thickens enough to coat a spoon’s back. Keep it from boiling.
Vanilla Addition (Optional):

After removing the pudding mixture from the heat, toss in the vanilla extract if using it for flavor.
Cooling the Pudding:

Spoon the pudding mixture onto a larger serving dish or into individual serving dishes.
After letting it cool for a bit at room temperature, put it in the refrigerator to chill for at least two to three hours, or until it sets.
Accessorizing (Optional):

For an additional flavor boost, top the cooled and set pudding with chopped nuts or a drizzle of caramel sauce.
Present and Savor!
This creamy and luscious milk pudding is a pleasant and simple treat, so portion it out!