Pap – An Old Fashioned Stovetop Custard

Step 1

In a separate bowl, whisk the 3 eggs (and the 2 eggs yolks, if using for a richer pudding), sugar, salt, cornstarch and the melted butter until fluffy.

Step 2

In a separate saucepan, heat the half and half (or cream) and the vanilla in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Do not boil.

Step 3

Add the heated cream very slowly to the egg mixture while mixing. Eggs need time to adjust to heat or they will curdle if they're exposed to heat too quickly.

Step 4

Pierce a piece of plastic wrap large enough to cover the custard in about a dozen places with the tip of a sharp knife or a toothpick.

Step 5

Place pierced plastic wrap directly onto surface and refrigerate to set.