No-Bake 3-Ingredient Milk Pudding

Milk: 2 cups (500ml)
Sugar: 1/3 cup (70g)
Eggs: 2 large
Vanilla Extract (Optional): 1 tsp (highly recommended to mask the egg scent)
Garnish: Chopped peanuts, walnuts, or a drizzle of caramel sauce.

Mix the Base: In a medium saucepan (while it is still off the heat), whisk together the eggs and sugar until the sugar is mostly dissolved and the mixture is slightly pale.
Incorporate Milk: Slowly pour the milk into the egg mixture while whisking constantly. If you are using vanilla extract, add it now.
The Stovetop Method: Place the saucepan over low heat. It is crucial to keep the heat low so you don’t scramble the eggs. Stir constantly with a whisk or a silicone spatula, making sure to scrape the bottom and corners of the pan.
Thicken: Continue stirring for about 10–12 minutes. The mixture is ready when it thickens enough to coat the back of a spoon. It should be creamy but still pourable (it will firm up significantly as it cools).
- Pro Tip: Do not let the mixture reach a rolling boil.
Strain for Smoothness: For that professional, ultra-smooth texture seen in your image, pour the mixture through a fine-mesh strainer into a pitcher or bowl. This removes any small bits of cooked egg.
Set and Chill: Pour the smooth liquid into individual glass ramekins or serving bowls. Let them cool to room temperature on the counter, then cover with plastic wrap and refrigerate for at least 2 to 3 hours (or until completely set).
Serve: Just before serving, top with chopped nuts for crunch or a bit of caramel sauce.

Temper the Eggs: If you prefer to heat the milk first, pour only a tiny splash of the hot milk into the egg/sugar mix while whisking vigorously, then slowly add the rest. This prevents the eggs from “shocking” and cooking instantly.
Texture: If you want a firmer, jelly-like “pudding” rather than a custard, some variations of this recipe add 1 tablespoon of cornstarch to the cold milk before heating.