We had some milk and cream to use up before we left for vacation, so I made pudding, roughly based on a recipe in Bittman's How to Cook Everything.
- 1/4 cup sugar
- 2 T cornstarch
- pinch of salt
- 4 tiny eggs
- 1 1/2 cups dairy (We had 1 cup whole milk + 1/2 cup half-and-half)
Whisk in the sugar mixture, and cook over low heat until thick, about 10 minutes, stirring constantly.
- 1 T butter
- Seeds from one pomegranate
Pour into bowls and refrigerate. Yum!