The proof in this case is most definitely not in the pudding. But since we’re talking about pudding, here’s my favorite recipe:
Vanilla Pudding “Natilla” Cuban-style:
4 cups whole milk
8 large egg yolks
11/2 cups sugar
1/4 teaspoon salt
1/4 cup cornstarch
2 teaspoons pure vanilla extract
Ground cinnamon, for sprinkling
Combine the milk, egg yolks, sugar, salt, and cornstarch in a large bowl. Stir well, until the sugar is completely dissolved. Strain the mixture through a fine sieve into a heavy saucepan. Stir in the vanilla and set the pan over medium heat. Cook the mixture, stirring continuously with a whisk or wooden spoon, until it begins to boil, then reduce the heat to medium-low and cook until the mixture thickens, for 15 to 20 minutes.
Pour the custard into individual ramekins or ramekins and set aside to cool to room temperature. Cover the ramekins lightly with plastic wrap, and refrigerate for at least 1 hour, until the custard sets. Sprinkle with cinnamon immediately before serving. Enjoy!