Cereal Milk Pudding

Directions

1. 1
   Preheat your oven to 300 degrees Farenheit or 150 degrees Celsius.
2. 2
   Spread cornflakes onto a baking sheet and toast them in the oven for about 15 minutes. Cool completely and transfer into a bowl or a pitcher.
3. 3
   Whisk in raw sugar till completely dissolved. Then stir in enough cream to make the volume of the mixture 2 2/3 cups.
4. 4
   Bring 2 cups of cereal milk to a boil in a saucepan, then remove from heat.
5. 5
   Sift cornstarch into a bowl. Whisk in the salt. Drizzle in the remaining 2/3 cups of cereal milk while whisking to incorporate. Whisk in the egg.
6. 6
   Drizzle about 1/2 cup of the boiled cereal milk while whisking quickly to incorporate and prevent lumps from forming.
7. 7
   Transfer the mixture back into the saucepan of boiled cereal milk and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.
8. 8
   Press the pudding through a sieve then stir in the vanilla extract. Divide between 6 dishes. Serve warm, or chill in the refrigerator till completely set, about 2 hours.
9. 9
   I like my pudding warm, but if I do have it cold, I like it with the skin that forms when you chill it. But if you don't like pudding skin, just press a plastic film onto the pudding before you chill it to prevent the skin from forming.