In a medium saucepan, combine the milk and sugar. Heat gently over medium heat until warm but not boiling.
Mix Eggs:
In a separate bowl, whisk the eggs (and vanilla extract if using) until smooth.
Combine and Thicken:
Slowly pour a small amount of the warm milk into the eggs, whisking constantly to temper them. Then pour the egg mixture back into the saucepan with the remaining milk.
Cook the Pudding:
Cook over low-medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Be careful not to let it boil, or the eggs may curdle.
Cool and Serve:
Pour the pudding into serving dishes and let it cool to room temperature. Chill in the refrigerator for at least 1–2 hours for best results.
Add Toppings:
Before serving, garnish with chopped nuts or a drizzle of caramel sauce if desired.
Serving & Storage Tips
