No-Bake Egg Pudding

1In a mixing bowl, crack the eggs (2) and whisk them until smooth.

2In a saucepan, combine milk (2 cups), corn flour (½ cup), and sugar (½ cup). Stir well to ensure there are no lumps.

3Heat the mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency.

4Slowly pour the hot milk (2 cups) mixture into the beaten eggs (2), whisking continuously to prevent curdling.

5Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens further.

6Once the pudding is thick enough to coat the back of a spoon, remove it from the heat.

7Pour the pudding into individual serving dishes or a large bowl.

8Let the pudding cool to room temperature before covering it with plastic wrap.

9Refrigerate the pudding for at least 2 hours or until set and chilled.

10Serve the chilled egg pudding and enjoy!