RECIPES

DIRECTIONS:

1. In a small bowl, whisk together ¼ cup of the milk with the cornstarch then set aside. 
2. In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming. Do not let it boil. 
3. While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly steam ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. 
4. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened. Remove from the heat and whisk in the Ty Ling Sesame Oil, butter, and vanilla extract. 
5. Pour into individual serving dishes then cover with plastic wrap making sure it touches the top of the pudding to prevent a skin from forming. 
6. Serve warm or allow to chill for several hours in the refrigerator before serving.