Zainab Khanam
– 2 cups whole milk – ½ cup sugar – 3 tbsp cornstarch – 2 tsp vanilla extract – ¼ tsp salt – 2 egg yolks – 1 tbsp butter
Whisk together sugar, cornstarch, and salt in a saucepan.
Gradually add milk while whisking to avoid lumps. Heat over medium until thickened.
Whisk egg yolks separately. Slowly add some hot milk mixture to the yolks, then return to the saucepan.
Continue cooking for 2-3 minutes until thick. Remove from heat, stir in vanilla and butter.
Pour into bowls and chill for at least 2 hours. Garnish with whipped cream or fresh fruit.