Pour into a saucepan of about 400 g of milk, put on a small fire and dilute it, stirring, sugar + vanilla. Bring to boil. Dilute the starch in 100 g of cold milk, add the yolk (yolk, if the eggs are medium-sized) and gradually pour, stirring all the time, the yolk-starch mixture into a pan with milk and sugar.Bring to a boil and stirring to boil for 1-2 minutes. Remove from the stove. Add flavorings to taste (I had syrup "Amaretto").If you prefer pudding in a frozen form-it is necessary to pour the hot mass on rinsed with cold water molds. Cover with foil or film. Put in refrigerator.Hot - lovely "sauce" to the sweet dishes such as Apple pies etc.
I already, at the request of the cook, did the second exemplary embodiment. In the photo-just cooked, still hot pudding. That's the consistency of it.
This pudding acquired its color thanks to 2-3 tablespoons of egg liqueur.
And here I use the still hot pudding as a sauce for baked puff pastry (plum and Apple strudel).Make sure that the milk is not burnt!Try to carefully separate the yolks from the proteins, otherwise the remnants of the protein will brew flakes!!!