- 1 of 3 Combine sugar, cornstarch and salt in small bowl. Add enough milk to make smooth paste. Set aside. Scald remaining milk with nutmeg in heavy, nonreactive 2-quart saucepan.
- 2 of 3 Whisk eggs and vanilla in bowl.
- 3 of 3 Gradually whisk third of hot milk into sugar mixture. Return to saucepan. Cook, stirring, until milk begins to bubble around edges. Simmer very gently, stirring, about 2 minutes. Remove from heat; add 1 cup of hot liquid into beaten eggs, whisking briskly to keep eggs from scrambling. Scrape egg mixture back into saucepan and cook over medium heat about 2 minutes, stirring; do not let pudding simmer or boil. Divide among 4 dessert goblets or 4 (5-ounce) ramekins. Chill 2 hours, or for up to a day. Makes 4 servings.
Servings Per Recipe: 4