Granulated Sugar (⅓ cup) – This amount creates gently sweet pudding that isn’t cloying. The sugar also helps the custard set properly. You can reduce it slightly if you prefer less sweetness, though ⅓ cup is quite moderate.
Large Egg (1, beaten) – The egg transforms this from sweet milk into proper custard. It provides richness, contributes to the silky texture, and helps the pudding thicken. Tempering the egg (warming it gradually before adding to hot liquid) prevents scrambling—this step is non-negotiable.
Step-by-Step Preparation
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