1 liter of whole milk
2 soup spoons of cow's milk
1 liter of whole milk
2 soup spoons of cow's milk
Place the milk in a saucepan and bring to a boil
Remove from heat and let it cool down to approximately 45°C
If you don't have a thermometer, proceed as follows: dip your finger into the milk and count up to 10; when you feel the temperature, this will be the ideal point for making the pudding
Mix in some of the warm milk with the cornstarch, then add it to the rest of the milk
Stir well, aerating with a spoon as follows: dip the spoon into the milk, lift it up, and pour the milk from above to create foam and oxygenate
Repeat this process several times
Pour the pudding mixture into one or more ceramic or glass containers, cover, and wrap in a thick cloth to maintain the heat
Let it rest for 2 hours in summer and 3 hours in winter without stirring
After setting, refrigerate for at least 2 hours before serving.
